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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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Simply Sour Cream Chicken Enchiladas

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

⁽²³⁰⁾ 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 #1238623

On Nov 18, 2009

This is just delicious! Our whole family loved it. The only addition I made was to sprinkle some homemade taco seasoning on the chicken when it was done frying. My husband thinks everything need taco seasoning or it is too bland Thanks for sharing this one!

0 people found this review helpful

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From: Chef #841876

On Nov 11, 2009

My family loved this recipe ! I made it with the cumin and chili powder and I also used lite sour cream and half regular cheese and half reduced fat cheese and high fiber tortillas to cut down on the fat and calories. I will make this again

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.

13 people found this review helpful

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