Best Sour Cream Shredded Chicken Enchiladas Recipe

NutritionPer Serving

  • Calories 507.3
  • Total Fat 29.5 g
  • To cook

    35 Mins
  • Level




    In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

    Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

    Roll enchiladas and place seam-side down in a 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.

    Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.

    Remove from heat; stir in sour cream and green chilies.

    Pour sauce evenly over enchiladas.

    Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400° F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly