Sour Cream Chicken Enchiladas

I’m still here in good ol’ rainy Oregon.

Sadly some of the family had to leave yesterday but the rest of us are still here so since we used up the last of the Christmas dinner leftovers yesterday cooking was required.

I tried a new recipe tonight and it got pretty rave reviews from everyone so I am going to share it with you!

Directions:

1. 1. In frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2. 2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. 3. Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray.
4. 4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. 5. Remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas.
6. 6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
   A couple things:
   1.  They’re seriously serious when they say spray the pan with no-stick cooking spray.
   2.  When they say 8 tortillas they’re most likely meaning the fajita size ones because I doubled the recipe and still was only able to get 14 (out of the chicken, I had enough of the sauce to make 20), the regular sized ones do make for a good serving size when cut in half.
   3.  Unless I completely misread or misunderstood it says no where about putting any of the sauce inside the tortilla, next time I would probably put just a little inside to add to the taste of the chicken.
   4.  I took the advice of someone who left a comment to the original recipe and added rotel, it really did add to the flavor and if it were my original recipe I would add that to the ingredients list, not just a suggestion in comments.
   5.  I probably used more cheese than the recipe called for buy my family likes cheese 🙂
   6.  I think they cooked to done way faster than 20 minutes.
   Final thoughts:
   They were really good!
   They were surprisingly easy to make.
   The mild rotel gives good flavor but doesn’t make them spicy (I’ll probably use medium next time).
   Hope you’ll let me know what you think if you make them and if you make any changes to the recipe yourself.