Sour Cream Chicken Enchiladas Recipe

Update Servings
  • 1/4 cup butter - melted
  • 1/4 cup flour
  • 2 cups chicken broth
  • 8 ounces Sour cream
  • 2 sm. cans chopped green chilies
  • 2 cups shredded Colby Jack cheese
  • 2 large cooked and cubed chicken breasts
  • 10 small flour tortillas
Container: 9 x 13 baking dish
30 mins
  • In pan on stove over low heat, whisk melted butter and flour together.
  • Add chicken broth and stir until thickened.
  • Fold in sour cream, remove from heat and set aside.
  • Mix chilies, 1/2 C. cheese and chopped chicken together.
  • Soften flour tortillas in microware (around 1 minute).
  • Put about 2 - 3 tablespoons of the chicken mixture on tortilla. Roll up tightly.
  • Place some sauce on bottom of baking dish. Add tortillas filled with the chicken mixture.
  • Cover with the rest of the sauce; sprinkle with 1 1/2 C. shredded cheese.
  • Bake at 350 degrees F. until heated through - around 20 - 30 minutes.
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