The sour cream sauce on these enchiladas is amazing! Give this a try if you are looking for a good enchilada recipe without cream of chicken soup.
Author: Adapted from Plain Chicken
- 8 flour tortillas, soft taco size
- 2 cups
cooked,shredded chicken (I used half of a rotisserie chicken)
- 2 cups shredded Monterey Jack cheese
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can
- Preheat oven to 350°F.
- Spray a 9 x
13 inchpan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.
- In a small
sauce panover medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.
- Pour sauce over enchiladas and top with remaining cheese. Bake 20 to 25 minutes and then broil for a few minutes to brown the cheese.