These were excellent! I used corn tortillas instead of the flour for a more authentic flavor. I dipped the tortillas in the sauce to make the rolling easier. Also, I used leftover turkey instead of the chicken.
Chicken-Sour Cream Enchiladas
This quick and easy Chicken-Sour Cream Enchiladas recipe is the perfect Mexican dish for busy weeknights. One online reviwer claims, "These were excellent! I used corn tortillas instead of the flour for a more authentic flavor. I dipped the tortillas in the sauce to make the rolling easier. Also, I used leftover turkey instead of the chicken."
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 2 cups chopped cooked chicken
- 1 (16-ounce) carton sour cream, divided
- 4 cups (16 ounces) shredded Monterey Jack cheese, divided
- 12 (6-inch) flour tortillas
- 3 (4.5-ounce) cans diced green chiles, divided
- 1 1/4 cups milk
- 2 tablespoons all-purpose flour
- Sauté onion in hot oil over medium-high heat 5 minutes or until tender.
- Stir together chicken, 1/4 cup sour cream, and 1 1/2 cups shredded Monterey Jack cheese. Stir in onion. Spoon chicken mixture evenly on one end of each tortilla, and roll up. Arrange, seam side down, in a lightly greased 13- x 9-inch baking dish.
- Whisk together 2 cans green chiles, milk, and flour in a saucepan over medium heat; gradually add remaining 2 1/2 cups cheese, stirring constantly, until cheese is melted and mixture is smooth; pour sauce evenly over top of enchiladas. Spread remaining sour cream over sauce.
- Bake enchiladas at 400° for 20 to 25 minutes or until bubbly. Drain remaining can of green chiles, and spread evenly on top of enchiladas.
Only you will be able to view, print, and edit this note.Add Note