Certainly! Here’s a simple and delicious recipe for sour cream chicken enchiladas:
Ingredients:
For the filling:
- 2 cups cooked and shredded chicken (rotisserie chicken works well)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 small onion, finely chopped
- 1 can (4 ounces) diced green chilies, drained
- 1/2 cup chopped fresh cilantro
- Salt and pepper to taste
For the sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 can (4 ounces) diced green chilies, drained
- Salt and pepper to taste
For assembling:
- 8-10 large flour tortillas
- Additional shredded cheese for topping
- Chopped green onions and cilantro for garnish (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, Monterey Jack cheese, cheddar cheese, chopped onion, diced green chilies, chopped cilantro, salt, and pepper. Mix well.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a paste.
- Gradually whisk in the chicken broth, making sure there are no lumps. Cook and stir until the mixture thickens.
- Remove the saucepan from heat and stir in the sour cream and diced green chilies. Season with salt and pepper to taste. Set aside.
- Spoon a portion of the chicken filling onto each tortilla and roll it up. Place the rolled tortillas seam side down in a greased baking dish.
- Pour the sour cream sauce over the rolled tortillas, making sure they are well-covered.
- Sprinkle additional shredded cheese over the top.
- Bake in the preheated oven for 25-30 minutes or until the enchiladas are hot and bubbly, and the cheese is melted and golden.
- Remove from the oven and let it rest for a few minutes before serving.
- Garnish with chopped green onions and cilantro if desired.
Serve the sour cream chicken enchiladas with your favorite sides like rice and beans. Enjoy your delicious homemade meal!
