Sour Cream Chicken Enchiladas

Southwestern Potato and Corn Chowder | heatherlikesfood.com

These Sour Cream Chicken Enchiladas are saucy, creamy, and the perfect way to use up that left-over shredded chicken! My recipe uses no cream soups and is just about as easy to make!

Course Main Course

Cuisine Mexican

Keyword Sour Cream Chicken Enchiladas

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Servings enchiladas

Calories 228kcal

Author Heather Cheney

Ingredients

12 corn tortillas
2 cups chicken breast cooked and shredded
2 cups Monterrey jack cheese grated
3 tablespoons flour
3 tablespoons butter
2 cups chicken broth
1 cup sour cream
4 ounces canned diced green chiles
⅛ teaspoon Chipotle Chili Powder -optional NOT the same as regular chili powder Adding this gives the sauce a little kick and a bit of smoky flavor
½ teaspoon dried oregano

Instructions

Preheat oven to 350° Fahrenheit
Combine the shredded chicken and 1 cup of Monterrey jack cheese in a small mixing bowl.
In a medium saucepan melt butter over medium heat and add flour. Stir to combine and let cook, stirring for 1 minute. Add in broth and whisk until it comes to a boil, is smooth and thickened. Remove from heat. Stir in sour cream, green chiles, chipotle chili powder and oregano.
In a 9×13" pan, spread about ½-¾ of a cup of the sauce across the bottom of the pan.
Warm the corn tortillas in the microwave until they are pliable and don’t crack when rolled.
Working one at a time, put a portion of the chicken and cheese mixture into the center of the tortilla and roll. Place in the pan and repeat until all the chicken and tortillas are gone.
Pour the remainder of the sauce over the top of the enchiladas making sure that all edges are covered.
Top with the remaining 1 cup of cheese and bake for 25 minutes or until the sauce is bubbly and then under the broiler for 1-3 minutes to brown the cheese and make it look delicious!

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