Here is what you need for Sour Cream Chicken Enchiladas:
1/2 cup chopped onion
4 garlic cloves, minced
2 Tbsp. butter
4 Tbsp. flour
2 cups chicken broth
2 (7 oz) cans diced green chiles
1/4 tsp. pepper
2 cups shredded Monterey Jack cheese, divided
1 cup sour cream
4 cups chopped cooked chicken
1 package 8-inch flour tortillas
First, in a small saucepan, saute onion and garlic in butter until tender.
Gradually add broth and flour to the saucepan and stir until smooth.
Stir in chiles and pepper.
Bring to a boil; cook and stir for two minutes or until thickened. Remove from heat.
Stir in 1 cup of cheese and sour cream until cheese is melted.
Now you have your sauce:
Combine chicken and 1 1/2 cups of sauce.
Spoon some of the chicken mixture down the center of each tortilla.
Roll up and place seam side down in a greased 13x9 inch baking dish. Pour remaining sauce over enchiladas.
Bake uncovered at 350 degrees for 20 minutes. Sprinkle with remaining cheese.
Bake for 10 minutes longer.
Enjoy some chicken enchilada goodness!
My kids like it because it's not spicy, but My Man and I add some salsa on top for extra kick. Sliced avacados are a really good addition as well.
Beunas noches de la casa de arbol,