This post may contain affiliate links. If you purchase something through any link, we may receive a small commission at no extra charge to you. Supplies used may be given to us free of charge, all projects and opinions are my own.

Sour Cream Chicken Enchiladas

A family friendly meal that comes together super quickly. Our Sour Cream Chicken Enchiladas are a great dinner to have the kids help with.

Ingredients:

1 (15 ounce) can chicken broth

2 lbs chicken breast, shredded
1/4 cup onion, chopped
1 tablespoon vegetable oil
12 fajita size soft flour tortillas
1 1/2 cups Mexican blend cheese , divided
1/4 cup butter
1/4 cup flour
1 cup sour cream
1 (4 ounce) can chopped green chilies

Directions:

1. Boil chicken breasts until done and shred.

2. 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.

3. Remove from heat and stir in sour cream, onions, and green chilies; pour sauce evenly over enchiladas.

4. Spray 9×13 and 8×8 baking dishes with nonstick spray.

5. Divide cooked chicken evenly between tortillas. Add 2-3 tablespoons of sour cream sauce and 1 1/2 tablespoons cheese to each tortilla.

5. Roll enchiladas and place seam-side down in baking dish.

6. Top with remaining 3/4 cup cheese and pour remaining sour cream sauce over the enchiladas. (baking dish may be double-wrapped and frozen at this point) Bake at 400° for 15 minutes until cheese is melted and sauce near edges of baking dish is bubbly.