Sour Cream Chicken Enchiladas

These Sour Cream Chicken Enchiladas is an easy meal to make your family will love for dinner tonight!

4 cups cubed, cooked chicken breast

1 Tbsp. chili powder

1 tsp. garlic salt

1 tsp. ground cumin

12 flour tortillas (8 inch) warmed


2 Tbsp. flour

1 1/2 cups chicken broth

1 1/2 cups sour cream

1 cup shredded Mexican cheese blend

1 cup shredded Monterey Jack cheese

chopped tomatoes, optional

In a large bowl, combine chicken, chili powder, garlic, salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two-13 x 9 inch baking pans coated with cooking spray.

In a large saucepan, whisk flour and broth until smooth. Bring to a boil, cook and stir 2 minutes. Reduce heat and stir in sour cream and monterey jack cheese until melted.

Pour sauce over enchiladas.

Sprinkle with Mexican cheese blend.

Bake uncovered at 350 degrees for 15-20 minutes or until bubbly.

Top with tomatoes if desired.

Serves 12

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