Sour Cream Chicken Enchiladas |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a fabulous way to use up leftover chicken or turkey! It is very easy to put together; so easy you can make it on a week night! Ingredients:
5 cups chicken breasts, cooked and diced |
1 medium onion, thinly sliced |
1 tablespoon olive oil |
8 (8 inch) flour tortillas, softened |
2 cups mexican melting cheese, shredded |
1/4 cup butter |
1/4 cup flour |
1 (15 ounce) can chicken broth |
1 (10 1/2 ounce) can rotel tomatos with chilies |
1 1/2 cups sour cream, lite |
2 (4 ounce) cans chopped green chilies |
Directions:
1. In frypan saute sliced onion in olive oil until tender.
2. Add cooked chicken and rotel tomatos and cook until warm.
3. Stir in 1/2 cup of shredded cheese (can substitute monterrey jack if you prefer).
4. Divide cooked chicken mixture evenly between 8 tortillas.
5. Roll enchiladas and place seam-side down in 9x13 baking dish that has been lightly sprayed with no-stick cooking spray.
6. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth and both cans of chilies then bring to boiling, stirring frequently.
7. Remove from heat; stir in sour cream
8. Pour sauce evenly over enchiladas.
9. Top with remaining cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
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