Chicken enchiladas with green chili sour cream sauce
- 10 soft taco shells
- 2 cups cooked and shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
- Preheat oven to 350 degrees. Grease a 9×13 pan
- Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
- In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
- Take off heat and stir in sour cream and chilies.
- Pour over enchiladas and top with remaining cheese.
- Bake 22 min and then under high broil for 3 min to brown the cheese.
A few things to note:
- This recipe calls for diced green chilies. Don’t let that fool you, these are NOT spicy in the least.
- If you would like, you can substitute Greek yogurt for the sour cream in the recipe. It is a 1 for 1 substitute.
- If you cook your chicken first (rather than using a rotisserie chicken), you may want to add some spices to give it extra flavor. I like the chicken to have good flavor. I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
- You can make this ahead and keep it in the fridge up to 24 hours. Just put it in the oven and increase the time a bit. You will want to make sure they are heated through.
- This sauce does not freeze well. The enchiladas themselves freeze really well. I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of. Thaw them first, add the sauce, cook according to original instructions.
*I have been making this recipe that I printed from online somewhere for a long time and have no idea who the original chef is to give proper credit…sorry!