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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% | |
Simply Sour Cream Chicken Enchiladas
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
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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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > North American > United States > Southwestern > Tex-Mex
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: KRD-SK
On Jul 5, 2009
I would give this recipe 10 stars for the sauce alone, the rest just doesn't even matter! YUMM!
From: adopt a greyhound
On Jul 5, 2009
Very good enchiladas. I made half a recipe and it was easy and soooo good. I used leftover roasted chicken and just added it to the onion just to warm through. Served with Quesadillas for an appetizer, Mexican Rice and V's Chunky Guacamole.
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!
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.
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