Sour cream in Tex-Mex cuisine is a delicious necessity, like ketchup with burgers. The coolness and tang offer balance with the spiciness and seasoning of chili peppers, creating even more delectable bites. Sour Cream Chicken Enchiladas put that delightful combination front and center, using these flavors to elevate sauteed chicken and sharp cheese. Sour Cream Chicken Enchiladas are a bubbly, melty, and tender dish you'll be ready to make again the second you scoop up the last bite.
Ingredients• 1 tablespoon vegetable oil • 1 pound chicken breast, diced • 1 medium onion, minced • 8 (8-inch) flour tortillas, softened • 1 1/2 cups Monterey Jack cheese, grated and divided • 1/4 cup butter • 1/4 cup flour • 1 (15-ounce) can chicken broth • 1 cup sour cream • 1 (4-ounce) can chopped green chilies or 2 fresh chili peppers, minced
Preheat the oven to 400 degrees F.
Lightly grease a 9x13-inch baking dish.
In a frying pan on the stove-top over medium-high heat, heat the oil.
Sauté the chicken breast and onion together until the chicken is just cooked, about 10 minutes.
Divide the chicken evenly between the tortillas.
Add 1 1/2 tablespoons of cheese to each tortilla. About 3/4 cup of the cheese should remain afterward.
Roll the tortillas and place them seam-side down in the prepared baking dish.
In a medium saucepan over medium heat, melt the butter.
Add the flour to the melted butter, whisking quickly to create a light golden paste, about 2-3 minutes. The raw flour smell should disappear and the mixture should be golden and bubbling.
Gradually add the chicken broth to the roux, whisking the entire time.
Bring the chicken broth mixture to a boil, continuing to stir constantly.
Remove the chicken broth mixture from the heat.
Stir in the sour cream and chiles.
Pour the sauce over the enchiladas evenly.
Top the enchiladas with the remaining cheese.
Bake until the sauce is bubbly at the edges and the cheese is melted, for about 20 minutes.