sour cream chicken enchiladas

by - Wednesday, September 25, 2013

i made a good decision today. i have a few days of summer left before going back to teaching {for my second year of teach for america}, so after soaking up some sun and lunch with a friend, i decided to make sour cream chicken enchiladas and some rolo brownies. i had them waiting for husband when he got home from work...very good decision and very happy husband! we ran a half marathon yesterday and we are still recovering, so these hit the spot. our friend came over & finished off the rest. guess they were good! this recipe is so simple, but seriously we loved it and we'll be making it again soon.

sour cream chicken enchiladas

  • 1 lb chicken breast, diced
  • 1 tablespoon olive oil
  • 8 flour tortillas
  • 1 1/2 cups grated Mexican blend cheese, grated
  • 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 {optional}


1. Bake the chicken or cook it in a frypan with olive oil until chicken is just done. If you want to bake it and shred it, follow my tips here.
2. Divide cooked chicken evenly between 8 tortillas. Add 2 tablespoons of cheese to each tortilla.
3. Roll enchiladas up and place seam-side down in a lightly sprayed 9x13" baking dish.
4. Melt the butter in a medium saucepan. Gradually stir in flour to make a thick base, stirring until it's bubbly. Immediately stir whisk in some chicken broth a little bit at a time as it thickens. Bring to boiling, stirring frequently.
5. Remove from heat and stir in sour cream as it gets creamy and thick. Pour the sauce evenly over enchiladas.
6. Top with the rest of the cheese {at this point you can wrap it in saran wrap and freeze it for later} otherwise  bake at 400 F for 20 minutes until the cheese is melted and the sauce near edges of baking dish is bubbly.

i lightened these up with trader joe's fat free sour cream. next time i might even substitute greek yogurt!


Written by Emi from The Well Traveled Wife

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