Chicken Enchiladas with Sour Cream Sauce
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Ingredients
Filling
- 1 lb. cooked chicken
- 1/2 onion chopped
- 1 cup Mexican blend shredded cheese
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
Sauce
- 3 tablespoons of butter
- 3 tablespoon of flour
- 2 cups of chicken stock
- 1 cup of sour cream
- 1 (4 oz.) can green chiles
Other
- 8 flour tortillas
- 1 cup of Mexican blend shredded cheese for the top
Instructions
- Season chicken with salt and pepper and bake in the oven at 350 for 1 hour. Your chicken might take less time since I used thick chicken breasts. Make sure your chicken has an internal temperature of 165 degrees before taking it out of the oven.
- Once cooked, shred the chicken and put into bowl. Set aside.
- Chop onion and brown in 2 tablespoons of oil in a pan.
- Mix cooked onions with shredded chicken.
- Add the cup of Mexican blend cheese, 1/2 teaspoon of cumin, and 1/4 teaspoon of salt to the chicken filling. Set aside.
- Melt 3 tablespoons of butter in a pan for the sauce.
- When the butter is melted, pull the pan off of the heat and add 3 tablespoons of flour. Whisk the flour in to make a paste.
- Put the pan back on the heat and add 2 cups of chicken broth, cooking on medium heat until thick and bubbling.
- Pull the pan off heat and add the 1 cup of sour cream and add 4 oz. can green chiles.
- Pour a shallow layer of sauce on the bottom of your baking dish.
- Fill the tortillas with the filling. Roll each one and place them seam-side down in 9x13 pan.
- Pour remaining sauce over the enchiladas.
- Top with 1 cup cheese.
- Cover enchiladas with foil and bake in a 350 degree oven for 20-25 minutes.
- Uncover and broil for 3 more minutes to brown the cheese.
Adapted from Raining Hot Coupons.
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