Sour Cream Chicken Enchiladas

“I got this recipe from The Recipe Hall Of Fame Cookbook. My family loves this recipe. The only thing I do differently is instead of using chicken breast I buy a roasted chicken from my local grocery and use store bought chciken broth.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse chicken and pat dry.
  2. Cook in water to cover in saucepan until tender.
  3. Drain, reserving 1 1/2 cups broth.
  4. Cool and chop chicken.
  5. Saute onion in margarine in skillet.
  6. Add chicken, green chilies, mushrooms, Cheddar cheese, garlic powder, and 1 cup sour cream; mix well.
  7. Microwave tortillas on HIGH for 1 minute or until softened.
  8. Spoon chicken mixture onto tortillas.
  9. Roll to enclose filling. Place seam-side down in greased 9x13 inch baking dish.
  10. Melt 1/4 butter in saucepan.
  11. Blend flour into butter.
  12. Stir in reserved broth.
  13. Cook until thickened and bubbly, stirring constantly.
  14. Stir in 1 cup Monterey Jack cheese, 1 1/2 cups sour cream and additional chili powder to taste.
  15. Pour over enchiladas.
  16. Bake at 350 degrees for 30 minutes.
  17. Sprinkle with remaining 1 1/2 cups Monterey Jack cheese.
  18. Bake just until cheese melts.

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