Homemade Sour Cream Enchiladas (Print Version)
# Ingredients:
→ Filling
01 -
1 lb chicken, boneless/skinless, diced
02 -
1 onion, chopped
03 -
1 tablespoon vegetable oil
04 -
1 tablespoon homemade taco seasoning (optional)
05 -
8-10 flour tortillas
06 -
1 1/2 cups Mexican cheese, shredded
→ Sauce
07 -
1/4 cup butter
08 -
1/4 cup flour
09 -
15 oz chicken broth
10 -
1 cup sour cream
11 -
4 oz green chiles
# Instructions:
01 -
In a medium skillet, cook chicken and onion in vegetable oil until chicken is cooked through and onion is tender. Add taco seasoning (optional).
02 -
Divide chicken evenly between tortillas. Place 1-2 tablespoons of cheese on top of chicken in each tortilla.
03 -
Roll tortillas closed and place seam side down in a greased 9x13 inch baking dish.
04 -
In a medium skillet, melt butter. Add flour to create a roux. Cook for about 2 minutes.
05 -
Slowly add chicken broth and heat until bubbly and thickened.
06 -
Remove from heat and stir in sour cream and chiles. Pour sauce evenly over tortillas.
07 -
Sprinkle remaining cheese on top of sauce. Bake in a preheated oven (400°F) for about 20 minutes, or until bubbly.