These enchiladas are perfect in every way. The sour cream chicken filling is delicious and they are topped with a homemade enchilada sauce, shredded cheese, sour cream and green onions. Makes 8-10 enchiladas.
1recipeHomemade Enchilada Sauce, or 2 cups cannedsee notes for link
8-10flour tortillasany brand you like
2cupscooked chicken, shredded/chopped
2 cupsshredded cheddar cheese, divided1 cup for filling/1 cup for topping
2tbspbutter
4tbspflour
1tspdried minced onions
1 1/4cupschicken broth
1cupsour cream
1/2tspseason salt
1/2tspchili powder
1/2tspgarlic powder
1/2tsponion powder
1/2tsppaprika
1/4tspblack pepper
Topping Suggestions
sour cream
green onions, chopped
tomatoes, diced/chopped
lettuce, shredded/chopped
guacamole
Instructions
Heat your oven to 350 degrees.
In a large skillet over medium heat, melt the butter. Add the dried onions and the flour and whisk together. Let it cook for a few minutes. Then whisk in the chicken broth. Keep whisking until it is smooth, thickened and bubbly.
Add the sour cream and mix well. Add the seasonings, mix well. The sauce should be thick!
In a large bowl, add your cooked chicken. Pour your sour cream sauce from the skillet in the bowl with the chiken and mix well. Add 1 cup of the shredded cheese and mix again.
Pour a small amount of enchilada sauce in the bottom of a greased 9x13 baking dish. (Just enough to cover the bottom).
On a flour tortilla, add about 1/4 cup of the chicken filling (more if you want them more full). Then roll up the enchilada and place it in the pan with the enchilada sauce at the bottom. Repeat until you have 8-10 enchiladas rolled and placed in the pan.
Top the rolled enchiladas with the remaining enchilada sauce (I make sure sauce gets in between each enchilada so they don't stick together too much when baking). Top with your remaning 1 cup shredded cheese.
Bake, uncovered, in the oven for about 30 minutes or until the edges of the tortillas turn a golden brown.
Remove from the oven. I let mine cool for about 10 minutes before serving so they are easier to remove from the pan.
Top with sour cream, green onions, guacamole or anything you wish!
The enchiladas can be kept in the fridge, covered, for about 4 days and can be reheated in the microwave.
Notes
I love my Homemade Enchilada Sauce. The seasonings are perfect! You can use canned enchilada sauce as well, you will need 2 cups of sauce.
These enchiladas will make 8-10 enchiladas depending on how much filling you put in them. I usually can get 10 enchiladas out of the filling.
You can use any type of shredded cheese. I prefer medium cheddar cheese.
You can top these enchiladas with whatever toppings you like (or nothing). I like mine with just sour cream and green onions!
Nutrition information is automatically calculated and should only be used as an approximation.