Sour Cream Chicken Enchiladas (Print Version)
# Ingredients:
→ Garnish
01 -
A few tablespoons of chopped green onions
→ White Sauce
02 -
2 cups chicken broth
03 -
1 can (113g) diced green chilies
04 -
A pinch of black pepper
05 -
3 tablespoons plain butter
06 -
A little salt, taste as you go
07 -
1 cup sour cream
08 -
3 tablespoons regular flour
→ Main Components
09 -
About 3 cups shredded Monterey Jack cheese, save some for topping
10 -
3 cups chicken, cooked and pulled apart
11 -
8 to 10 soft flour tortillas, taco size
# Instructions:
01 -
Slice your green onions for topping and have your flour tortillas ready to go. Set them aside.
02 -
Turn your oven on to 175°C. Coat the baking pan (about 23 by 33 cm) with cooking spray or a dab of butter.
03 -
Dump chicken and 1 cup cheese in a bowl. Sprinkle in salt and pepper, then stir it all together.
04 -
Spoon the chicken mix into each tortilla. Roll them tight and pop them seam-side down in the dish.
05 -
In a pot on medium, melt butter. Stir in flour and keep stirring for a minute so you don’t get lumps.
06 -
Pour in chicken broth bit by bit while mixing. Keep at it till it starts to thicken up.
07 -
Take the pot off the heat for a few seconds. Mix in sour cream and chilies until the sauce is silky smooth.
08 -
Pour the warm white sauce on all the tortillas. Sprinkle the rest of your cheese over the whole thing.
09 -
Pop it in the oven and let it bake for about 20 to 25 minutes. If you want a toasted cheesy top, broil for a couple of minutes at the end.
# Notes:
01 -
Let the sauce chill just a bit before adding sour cream—this keeps it from curdling.
02 -
If you love a crispy cheese layer, turn on the broiler for just a minute or two at the finish.