Weeknight Sour Cream Chicken Enchiladas

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I love Mexican food. All Texans love Mexican food. We also love Mexican food that comes from restaurants that we don’t have to prepare ourselves. As nice as that is every once in a while, as far as everyday meals during the week go, homemade is the most time and cost effective. These sour cream chicken enchiladas don’t make you sacrifice taste for time or budget.

As with a lot of my recipes, I use a pre-shredded rotisserie chicken that my local grocery store carries. It significantly cuts down on time, but still tastes delicious.

When compiling your enchiladas, don’t skimp out on ingredients- these taste best when they’re pretty full. Mine are usually about this full:

Once you have them all filled, they go seam side down into your 13 X 9. Depending on how tight you roll them, you can usually get 5 or 6 in the pan.

Next is the secret sauce- and the secret to what makes these enchiladas so delicious. It’s simply butter, flour, chicken broth, sour cream, and green chilies.

Once you have your sauce made, it just goes directly over the enchiladas, along with the rest of the shredded cheese.

These smell soooo good while cooking.

These enchiladas also make great leftovers!

Ingredients

  • 5-6 flour tortillas (I use taco-sized)
  • 1 rotisserie chicken, shredded
  • 1 cup canned corn
  • 4 cups shredded Mexican cheese
  • 4 tablespoons butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 ounce) can chopped green chilies

Directions

Preheat oven to 375 degrees.

Lay out each tortilla and evenly distribute the chicken, corn, and 2 cups of the shredded cheese.

Roll tortillas and place, seam side down, into a 13 X 9 pan sprayed with non-stick cooking spray.

Melt butter in a medium saucepan over medium heat. Slowly whisk in flour and stir until bubbly, then gradually add chicken broth. Bring to boil, stirring frequently.

Remove from heat and stir in sour cream and green chilies.

Pour sauce over rolled tortillas and top with the remaining 2 cups shredded cheese, spreading evenly.

Bake enchiladas in preheated oven for 20-25 minutes, until bubbly and cheese is melted.

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