Michelle's Sour Cream Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
In The Filling:2 tablespoons olive oil1 cup finely chopped onion3 shredded cooked chicken breasts1/2 teaspoon salt2 cups shredded Monterey Jack Cheese12 tortillasIn The Sauce:1/4 cup butter1/4 cup flour2 cups chicken broth1/2 teaspoon salt1/4 teaspoon white pepper2 cups sour cream1/2 can Rotel tomatoes
Preheat oven to 375 degrees F. Spray 9 x 13 inch baking dish with cooking spray.
The Filling:
Saute the onion in the oil just until softened. Add the shredded chicken, Sprinkle with the salt and toss to combine. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and half the can of Rotel tomatoes and mix thoroughly.
The Tortillas:
They're easier to roll if they are room temperature. Place an equal amount of the chicken mixture (the filling) on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish.
The Sauce:
Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner and stir in the sour cream and the other half of the can of Rotel tomatoes. DO NOT ALLOW SAUCE TO BOIL, but gently heat through. Pour evenly over the tortillas in the dish.
Bake for 30 minutes at 375 degrees F.
Serving Size: Makes 12 enchiladas.
The Filling:
Saute the onion in the oil just until softened. Add the shredded chicken, Sprinkle with the salt and toss to combine. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and half the can of Rotel tomatoes and mix thoroughly.
The Tortillas:
They're easier to roll if they are room temperature. Place an equal amount of the chicken mixture (the filling) on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish.
The Sauce:
Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner and stir in the sour cream and the other half of the can of Rotel tomatoes. DO NOT ALLOW SAUCE TO BOIL, but gently heat through. Pour evenly over the tortillas in the dish.
Bake for 30 minutes at 375 degrees F.
Serving Size: Makes 12 enchiladas.
Nutritional Info Amount Per Serving
- Calories: 366.1
- Total Fat: 18.3 g
- Cholesterol: 81.9 mg
- Sodium: 998.1 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 2.4 g
- Protein: 27.0 g
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