Sour Cream Enchiladas – More Healthy Finder

Sour Cream Enchiladas

 

How To Make Sour Cream Enchiladas?

We’ve got the simplest recipe for Sour Cream Chicken Enchiladas, filled with chicken, cheese, and a tasty sour cream sauce. Those are the perfect Enchiladas with Sour Cream Chicken and the next day they get much better and freeze well.
Many of our readers asked for the recipe for my sour cream enchilada and here it is. I know you’re going to Enjoy this recipe our family names the BEST Chicken Enchiladas Sour Cream.
I’ve been preparing these enchiladas for years….., and over time, it’s just getting better and better. Plus, make sure that you make a double batch-these freeze well and taste great when you have them for lunch the next day.
You may ask if you didn’t do anything earlier. My kids are going nuts about this meal.
I still make a second pan to place in the freezer. It doesn’t take much time for two pans to be made and we have another night’s meal.

INGREDIENTS NEEDED:

Shredded, cooked chicken, I used approximately 2 Cups.

10 soft flour tortillas, I used the taco size.

2 Cups.Of shredded cheese.

3 Tbsp.Of softened butter.

3 Tbsp.Of flour.

2 Cups.Of chicken broth.

1 Cup.Of sour cream.

Diced green chiles, I used one small can Of 4-oz.

TO SEASON: I used salt, black pepper & Adobo seasoning (to taste).

LET’S US MAKE IT TOGETHER!!

Step 1:

I set my oven’s temperature to 350 degrees F. To prep a baking dish, I coated it with a non-stick cooking spray.

Step 2:

In a medium-sized dish, I combined cooked chicken with cheese, salt, pepper, and an Adobo seasoning, and I mixed them well.

Step 3:

I shape the chicken mixture into flat disks on the flour tortillas.

Step 4:

I rolled them all up and I put them into the prepared pan.

Step 5:

In a saucepan, I melted the butter over low heat.

Step 6:

I whisked the flour and I let it cook and thicken for one minute.

Step 7:

I added the chicken broth to the saucepan and blended until smooth.

Step 8:

I stir in the sour cream and green chiles.

NOTE: BE CAREFUL NOT TO LET THE MIXTURE SPILLOVER.

Step 9:

I removed the saucepan from the heat and I poured it hot over the enchiladas.
I covered it with shredded cheese and baked it for about 20 minutes.

Step 10:

I set the broiler on high and I broiled these for a couple of minutes till cheese starts to brown slightly and becomes bubbly.

ENJOY THEM!!

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