Creamy Chicken Enchiladas

Creamy Sour Cream Chicken Enchiladas

Most of the enchiladas we make are made with beef, but here is a different variation of the recipe where we use chicken.  It is a great way to use up any left over chicken that has already been cooked if you have some extra on hand. 

Ingredients

8 (8 inch) four tortillas
1 lb. chicken breast, diced  or 2 c. shredded chicken meat already cooked
1 onion, diced
1 tbs. oil
2 c. sharp cheddar cheese, shredded or Monterey jack cheese or hot pepper cheese 
1/4 c. butter
1/4 c. flour
2 c. chicken broth
1 c. sour cream
1 (4 oz.) can green chilies

Directions

Preheat oven to 350°.  Lightly spray a 9 x 13-inch baking pan.

In a cast iron skillet, pour in the oil and heat.  Cook the diced chicken pieces and onion together until the chicken is just done, and the onion is tender. 

Evenly distribute the chicken and onions on each of the flour tortillas.   Sprinkle with 1 1/2 tablespoons cheese on top of the chicken. Roll tortillas up and place seam side down in the prepared pan.

In a medium saucepan, melt the butter over medium low heat.  Stir in flour to make a roux. Cook and stir over medium heat for 1 to 2 minutes to remove the flour taste. 

Whisk in the chicken broth, stirring constantly until smooth.  Bring to a boil. Turn the heat to low and stir in the sour cream and green chilies.  Warm through, but do not boil. 

Pour the sauce over the top of the tortillas.  Sprinkle the remaining cheese over the top.

Bake 20 to 25 minutes until cheese is melted and the sauce around the edges is bubbly.