Sour Cream Chicken Enchiladas
Main Dish • Chicken
Serving size: 8 servings
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Ingredients
- 2 tbsp olive oil
- 1 lb chicken breasts boneless and skinless
- Half of 1 white onion, chopped
- 1 tsp ground cumin
- ¼ cup Tomato sauce
- 2 tsp chicken bouillon
- salt and pepper to taste
- 8 corn tortillas
- Sour cream sauce:
- 4 tbsp butter
- 4 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- ¼ cup green chile or jalapenos diced
- 1 cups shredded Monterey jack cheese
Directions
- 1. Preheat oven to 400 degrees.
- 2. Soft fry corn tortillas and set aside
- 3. Boil and shred chicken breast. Dump out chicken water.
- 4. In the same pot, add oil over medium heat. Add onions and cook until translucent. Add shredded chicken cumin, tomato sauce, chicken bouillon, 1/4 cup water, salt and pepper. Mix to combine and cooked through.
- 5. Add 1/8 cup of cooked chicken to the center of the tortillas. Roll tortillas and place seam-side down in a greased casserole dish.
- 6. In a small saucepan, melt butter over
- medium heat. Sprinkle in flour, and whisk to
- form a roux. Slowly add in chicken broth,
- whisking constantly until incorporated and
- no clumps remain. Remove from heat.
- 7. Add in sour cream, diced chilies, and a handful of cheese and stir to combine. Pour sauce over rolled tortillas. Top with remaining shredded cheese.
- 8. Bake in preheated oven for 20 minutes.
