Chicken Enchiladas With Sour Cream Sauce
July 24, 2017
"Got this recipe from another website. Tweaked it a little to my own liking. Hubby loved it."
- Serving Size: 1 (270.3 g)
- Calories 420.4
- Total Fat - 20.7 g
- Saturated Fat - 10.4 g
- Cholesterol - 205.9 mg
- Sodium - 785.9 mg
- Total Carbohydrate - 29.7 g
- Dietary Fiber - 4 g
- Sugars - 1.9 g
- Protein - 29.6 g
- Calcium - 503.4 mg
- Iron - 2.7 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.1 mg
Preheat oven to 350° F.
Heat 1 tablespoon oil in a skillet. Add shredded chicken and season with 1 teaspoon taco seasoning. Saute till heated through and slightly browned.
Remove chicken from skillet. Add 1 tablespoon oil and saute onions till translucent. Remove onions and add them to the chicken.
Melt butter in same skillet over medium heat. Stir in flour till completely absorbed into melted butter and cook for about a minute. Add in 2 teaspoons taco seasoning and mix well with flour mixture.
Slowly add chicken broth and whisk until completely smooth. Cook over medium heat until thick and bubbly. Add salt and pepper. Turn heat to low. Stir in sour cream and green chiles.
In a large bowl combine chicken, onion, and 1 cup of cheese.
Place 1/3 cup of chicken mixture in the middle of each tortilla, roll up and place into baking dish.
Pour 1 cup of sauce into a 9x13 baking dish that has been sprayed with nonstick cooking spray. Place chicken rolls in the baking dish. Pour remaining sauce over the top of the tortillas in the dish. Top with cheese.
Bake at 350° F for 20-25 minutes or until browned and bubbly.
Tips & Variations
No special items needed.