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Sour Cream Chicken Enchilada by Shay Strittmatter serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

I make Mexican Rice to go with it.

Ingredients:

1 lb

diced chicken breast

onion, chopped

1 tbsp

vegetable oil

flour tortillas

1 1/2 cup

shredded cheese

1/4 cup

butter

1/4 cup

flour

1 can

chicken broth

1 cup

sour cream

diced jalepeno

Directions:

In frypan, cook onion and chicken together in the oil until chicken is just done
Divide chicken evenly between tortillas and add cheese to each one
Grease 9x13 dish
Roll enchiladas tight and place side by side in 9x13 dish
Melt butter in saucepan
Stir in flour and cook until bubbly
Slowly wisk in chicken broth and bring to a boil
Remove from heat and stir in sour cream and desired amount of jalepenos
Pour over enchiladas and top with shredded cheese
Bake at 400 degrees of 20 minutes

Categories:

Fall/Winter
Main Dishes
Poultry
Quick & Easy
Smart Budget Foods
Spring/Summer