6 chicken breasts
1 onion, chopped
1 lg. pkg. shredded montery jack cheese
1 pkg. flour tortillas
Sauce:
1/4 cup butter
1/4 cup flour
2 cups chicken broth
1 can (4 oz.) green chilis diced
1 cup sour cream
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Directions:
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Boil chicken and shred into pieces, save 2 cups of chicken broth for sauce. Fill tortilla with chicken, cheese, and onion. Roll and put into 9x11 pan. Cook sauce in sauce pan until smooth and creamy, pour on top of rolled tortillas. Top with remaining cheese and bake at 425°F for 20-25 minutes until bubbly.
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User Reviews: |
I had my daughter make it for me for my birthday and It was sooooo good!! I have to email it to my friends now. |
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I used corn tortillas and 12 chicken tenders strips, cooks faster than the whole breast. Instead of rolling the tortillas I layered them and put sauce in each layer. |
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Awesome recipe! I've made several versions of Sour Cream Chicken Enchiladas, but this one if my favorite. I made it for company last night and they were scraping the dish for more! I did mix the chicken and onion together with 1 can of green enchilada sauce and I used white corn tortillas....YUM! |
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View all 7 reviews of this recipe. |
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