Monday, October 17, 2011

Adventures In The Kitchen: Sour Cream Chicken Enchiladas!

If you can't tell we love our mexican food! We had a full house the other night with all 5 of us, so with it being our turn to cook, I pulled out this recipe I recently found on Pinterest, originally from I think in another life our good friend Nickie was a food critic, he is one tough dude to please- he enjoys constructive criticism. Needless to say, chewing, nodding of the head, eyes closed and "MmMming" are all good signs. So this recipe is Nickie Poo approved!

Sour Cream Chicken Enchiladas
Recipe Courtesy of
Yields: 8 servings (I only got about 6 servings out of this)

1 lb chicken breast, diced (I would shred instead of dice, and up it to at least 1.5 lbs)
1 medium onion, chopped
1 tablespoon vegetable oil
8 8-inch flour tortillas, softened
1 1/2 cups grated monterey jack cheese or 1 1/2 cups 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


  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.
  7. Enjoy!

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