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Nutrition Facts
Serving Size 1 (259g) Recipe makes 8 servings
Calories 513
Calories from Fat 268		(52%)
Amount Per Serving		%DV
	Total Fat 29.9g	45%
	Saturated Fat 14.3g	71%
	Monounsaturated Fat 10.0g
	Polyunsaturated Fat 3.7g
	Trans Fat 0.1g
Cholesterol 83mg		27%
Sodium 741mg		30%
Potassium 392mg		11%
Total Carbohydrate 36.1g		12%
	Dietary Fiber 2.2g	8%
	Sugars 2.7g
Protein 24.6g		49%
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OAMC attempt Feb 2007

chelleshocked

Tabernacles / Southwestern

Glori-B

Simply Sour Cream Chicken Enchiladas

Recipe #129926 | 45 min | 25 min prep | add private note

⁽²²⁵⁾ RATE IT NOW Print Recipe

By: Deb's Recipes
Jul 15, 2005

Easy to assemble, deliciously creamy, and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas — Hope you give them a try!

SERVES 8 (change servings and units)

Ingredients

1 lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 (8 inch) flour tortillas, softened
1 1/2 cups grated monterey jack cheese or Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies

Directions

1
In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3
Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4
Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5
Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
6
Top with remaining 3/4 cup 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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Featured Reviews for This Recipe

From: Chef #457191

On Nov 8, 2009

A kid and adult pleaser! Can't ask for more than that. I think this will become a regular meal for my family. Next time, I might experiment with the chicken by adding some spices. It's perfect the way it is for my kids, though. Thanks for sharing.

0 people found this review helpful

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From: Chef #492287

On Nov 1, 2009

OMG, these are so good!! I used flour tortillas the 1st time I made them and corn tortillas the second time and they were both good. The flavor is delicious and I will be making these again for sure. Thanks!

0 people found this review helpful

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From: Tootiejoy

On Jul 5, 2006

These were good chicken enchiladas. I love the creamy sauce! I did make a few changes. I added 1 tsp. cumin and 1 1/2 tsp. chili powder to the chicken & onion mixture as well as a little salt & pepper. They were very yummy! Thank you!

33 people found this review helpful

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From: KansasGirl

On Jan 14, 2008

Good stuff!! Probably didn't add a whole onion with chicken, but I added a can of rotel and some pace in the white sauce in the end. So it probably evened out. Otherwise made as written. I wanted just a little more heat. It was just a tad spicy, just the way I like it. I think that it was better than many restaurants. It was also very fast to prepare. I cooked it about 25 minutes. Will be making again soon.

12 people found this review helpful

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