Sour Cream Chicken Enchiladas
Sour Cream Chicken Enchiladas is an moderately easy dinner. Made with butter or oil to saute, 2 split chicken breasts, 8 oz. monterey jack cheese, 1 small onion and 6 to 8 soft corn tortillas, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Saute chicken breasts in butter or oil until done.
Remove meat from bones, chop and set aside.
Chop together the cheese and onion in a food processor and mix with the chicken.
Fry the corn tortillas until soft and pliable.
Stuff tortillas with chicken mixture and roll them up.
Lay enchiladas in baking dish.
Make a roux with the butter and flour.
Add the chicken broth.
Boil until thickened.
Add the sour cream and chilies.
Heat until warm.
Pour sauce over enchiladas.
Bake at 350Β° for 20 to 30 minutes.
Serve with picante, tomatillo or other sauce of your choice.
π· Perfect Pairings
Complete your meal with these
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