Easiest Way to Cook Tasty Chicken Enchiladas with Green Chile Sour Cream Sauce

Chicken Enchiladas with Green Chile Sour Cream Sauce. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Sour Cream Chicken Enchiladas are a quick and easy dinner to make any weeknight! For full details see the recipe card down below.

Then you stir in some sour cream, a can of green. Roll up in tortillas and place in pan. Add broth and whisk until smooth. You can have Chicken Enchiladas with Green Chile Sour Cream Sauce using 8 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Chicken Enchiladas with Green Chile Sour Cream Sauce

1. You need 8 each of soft taco size flour tortillas.
2. Prepare 2 cup of shredded cheddar cheese.
3. Prepare 2 cup of shredded or cubed cooked chicken.
4. You need 3 tbsp of Butter.
5. You need 3 tbsp of Flour.
6. It's 2 cup of chicken or vegetable broth.
7. It's 1 cup of sour cream.
8. Prepare 2 cup of peeled roasted green chiles, diced.

Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining.

Chicken Enchiladas with Green Chile Sour Cream Sauce instructions

1. Preheat oven to 425°F. 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..
2. 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..

Here's a new recipe to add to your monthly meal rotation - Green Chile and Sour Cream Chicken Enchiladas! These creamy enchiladas are stuffed with tender, flavorful chicken that cooks in your crock pot for hours to infuse the flavors. I use flour tortillas for this recipe because they are softer and easier to eat. Roll up chicken mixture in tortillas and place in pan. Bring to a boil stirring continuously.