It’s time to kick this dinner up a notch … Tex Mex style. So refill the margarita glasses and pull out your sombreros. You have the perfect recipe to convert any Mexican loving foodie into a Tex Mex believer for life with this sour cream enchilada recipe.
Ingredients:
Sour Cream Chicken Enchiladas
- 2 Cups Cooked & Shredded Chicken
- 1 1/2 Lb of Monterey Jack Cheese, Grated
- 1 Medium Onion, Chopped
- 10 Flour Tortillas
- 1/4 Cup Butter
- 2 Tbs Flour
- 1 Cup Sour Cream
- 2 Cups Chicken Broth
- 2 Jalapenos (Chopped)
Directions:
- Boil chicken and shred into small pieces.
- Set up a station where you can fill your enchiladas, and set out the tortillas, chicken, chopped onions, and grated cheese.
- Place a small mound of chicken in the middle of the tortilla, and then add the onion and top with cheese. (Or if you like it spicy like me, throw in some chopped jalapenos inside each enchilada too!)
- Roll up and place in a greased shallow baking dish (11X3 or 9X13 will both work)
- Melt butter in a medium-sized saucepan.
- Add chicken broth and stir.
- Add flour - slowly and a little at a time - whisking the entire time.
- Cook over medium heat until thickened. Keep whisking! If it doesn't thicken after a few minutes, add a tiny bit more flour. But again make sure that it's blended in.
- Add sour cream and cook until hot, but don't boil.
- Remove from heat and add chopped jalapenos.
- Pour sauce over enchiladas and top with remaining cheese.
- Bake uncovered for 20 minutes in the oven at 350 degrees.
