Mmmm, these are yummy. I love a good simple dish that has easy, on hand ingredients and the ability to warm up your tummy.
Sour Cream Enchiladas
What you need:
- Chopped Chicken about 1lb
- Medium Onion
- 1 c. sour cream
- 1 1/2 c. chicken broth
- 1/4 c. flour
- 1/4 c. butter
- green chilis
- tortillas
- cheddar cheese
In a sauce pan, heat up the butter until it just comes to a boil. Whisk in the flour and mix well. Let it cook together until boiling, stirring. Add in the chicken broth and let simmer together for a minute or 2. Remove from heat and mix in the sour cream and green chili. In the meantime, fry the chicken and onion together in a frying pan until the chicken is cooked through.
Scoop the chicken and a little bit of cheese into each of the tortillas. Roll up the tortillas and put them into a rectangular baking dish. Pour the sour cream sauce over the tops of the rolled up tortillas and sprinkle a little more cheddar cheese over the top of the dish. Bake at 400F for 20 minutes or until the cheese is melted and the sauce is bubbly.
Amanda Richards says
October 20, 2011 at 11:54 amMmmmm….enchiladas!
Amanda Richards says
October 20, 2011 at 11:54 amMmmmm….enchiladas!
Sheree Porter-Northcutt says
October 20, 2011 at 2:26 pmI like that the recipe is both yummy and basic!
Sheree Porter-Northcutt says
October 20, 2011 at 2:26 pmI like that the recipe is both yummy and basic!
BreAna {Sugar & Spice & All Things Iced} says
October 25, 2011 at 11:43 pmI love enchiladas! This looks so easy and yummy. I love that it doesn’t require a lot of extra ingredients. I’ll definitely be giving it a try soon.
BreAna {Sugar & Spice & All Things Iced} says
October 25, 2011 at 11:43 pmI love enchiladas! This looks so easy and yummy. I love that it doesn’t require a lot of extra ingredients. I’ll definitely be giving it a try soon.
Claudia says
November 3, 2011 at 1:29 pmI do love enchiladas and this would be a great use for left-over chicken. And, one less step in making them!
Claudia says
November 3, 2011 at 1:29 pmI do love enchiladas and this would be a great use for left-over chicken. And, one less step in making them!
Alea Milham says
November 7, 2011 at 11:49 pmYour enchiladas sound fantastic! What a delicious dinner! Thank you for sharing this recipe with the Hearth and Soul Hop.
Alea Milham says
November 7, 2011 at 11:49 pmYour enchiladas sound fantastic! What a delicious dinner! Thank you for sharing this recipe with the Hearth and Soul Hop.
amanda says
December 30, 2011 at 10:28 amCould u substitute the green chilies for something else
Merissa says
December 30, 2011 at 12:29 pmYou don’t even have to put them in at all:)
Erin D. says
June 22, 2012 at 4:49 pmI would use a little green chili verde enchilada sauce if I didn’t have green chilis on hand. It is not spicy if you buy the mild version.
One of my very favorite crockpot recipes is pork enchiladas in the crock pot, but you could use chicken too. I put my pork roast in the bottom of the crock pot, poor over one small can of green verde enchilada sauce, add some water so only top of pork roast is showing, sprinkle garlic salt on roast, cook all day on low. When you come home, you can then roll into enchiladas by putting port mixture on a tortilla with jack cheese or mexican cheese blend on top. roll them and put in a casserole dish in oven to melt cheese (about 15-20 min. at 325-350 degrees), or put in the microwave two at a time. It is super yummy and my favorite. I make extras and put into small square Glad or Ziplock disposable dishes w/ lids and store in the freezer. Then they are ready for quick weeknight meals or take to work for lunches. Nothing goes to waste if you plan to freeze your leftoveers in individual serving sizes.
amanda says
December 30, 2011 at 10:28 amCould u substitute the green chilies for something else
Merissa says
December 30, 2011 at 12:29 pmYou don’t even have to put them in at all:)
amanda says
December 31, 2011 at 11:04 amK Thx
amanda says
December 31, 2011 at 11:04 amK Thx
amanda says
January 1, 2012 at 4:05 pmThese are very good !
amanda says
January 1, 2012 at 4:05 pmThese are very good !
Amy says
February 26, 2012 at 12:35 pmGreat recipe! It was voted a “keeper” by my rather non-adventurous family. Question: if you’ve ever made it with store-bought tortillas, did you use corn or flour ones, and what kind of prep? Corn torts are traditional for enchiladas, but I notice you’re using your home-made flour ones, so I wondered. Thanks.
Merissa says
February 26, 2012 at 3:23 pmI’ve only made this recipe with homemade so I would stick with the flour tortillas on it.
Joy Marks says
October 9, 2013 at 12:35 pmtried to pin this, but it says an image needs to be uploaded ?? can’t pin it : (
Merissa says
October 9, 2013 at 4:23 pmIt just worked for me, try it again maybe?
Carolyn says
March 3, 2014 at 8:33 pmThis was delicious! The homemade sauce was not hard to make at all and was so warm and bubbly on this cold winter night!!
Thanks
Merissa says
March 3, 2014 at 8:41 pmI’m glad you enjoyed this recipe!
Heather says
March 30, 2014 at 10:36 pmThese are very similar to the recipe I use. In mine I use cream of mushroom soup, pepper jack chease, and flour tortillas. SOOooooo good!
Sarah says
May 18, 2014 at 6:02 pmAbout how many enchiladas do you end up with in the dish?
Betty says
September 24, 2016 at 11:58 amIf you make these to freeze how long do you bake them from frozen state? Also would you cook them first before you freeze them?