These were quick, easy, and super yummy. I used leftover rotisserie chicken and it made it even easier. Now they didn’t turn out as pretty as I’d like, but I believe that’s because I crowded the pan with too many enchiladas. Next time I’ll only have 8 in each pan instead of 10 and see what happens.
Chicken Enchiladas with Green Chile Sour Cream Sauce
Ingredients
8-10 soft taco size flour tortillas
2 C shredded Monterrey jack cheese, divided
2 C shredded cooked chicken
3 T butter
3 T flour
2 C chicken broth
1 C sour cream
2 (4 oz) cans diced green chiles
Chopped, fresh cilantro for garnish (optional)
2 C shredded Monterrey jack cheese, divided
2 C shredded cooked chicken
3 T butter
3 T flour
2 C chicken broth
1 C sour cream
2 (4 oz) cans diced green chiles
Chopped, fresh cilantro for garnish (optional)
Directions
Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla. Roll up and place seam side down in a lightly greased, 9 x 13-inch pan.
In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.
Source: Adapted from Let’s Dish
No-Bake Chocolate Peanut Butter Bars
Kris @ everywhereorange.com
March 1, 2011 at 10:18 AMthese look awesome! i can’t wait to make some!!!
Anne @ Quick and Easy Cheap and Healthy
March 1, 2011 at 3:23 PMToo funny! I just made something very similar last night and posted the recipe today! Yours looks a bit easier.
LambAround
March 1, 2011 at 9:28 PMMmmmm! The crispier parts are my favorite 🙂
Tiff
March 10, 2011 at 11:40 AMThis sounds soooooo good. Can’t wait to give it a try!
Megan
April 28, 2011 at 12:21 PMI just made these last night and they are delicious. This is a great recipe. Thanks for sharing.
Shelbi
June 7, 2018 at 2:00 AMThese are amazing! We haven’t made enchiladas in years because all the recipes had cream of chicken soup or were too complicated to make, these were neither! We will make these a regular addition to our meal planning!
Thank you!
Jillian
August 8, 2018 at 4:45 PMYay, so glad you loved this recipe! 🙂