Michelle's Sour Cream Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Michelle's Sour Cream Chicken Enchiladas calories by ingredient
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Number of Servings: 12

Ingredients

    In The Filling:
    2 tablespoons olive oil
    1 cup finely chopped onion
    3 shredded cooked chicken breasts
    1/2 teaspoon salt
    2 cups shredded Monterey Jack Cheese
    12 tortillas

    In The Sauce:
    1/4 cup butter
    1/4 cup flour
    2 cups chicken broth
    1/2 teaspoon salt
    1/4 teaspoon white pepper
    2 cups sour cream
    1/2 can Rotel tomatoes

Directions

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.

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