Sour Cream Chicken Enchiladas



  • 1 lb rooster breast, diced
  • 1 medium onion, chopped
  • 1 tablespoon vegetable oil
  • eight (8 inch) flour tortillas, softened
  • 1 1cups grated monterey jack cheese or 1 12 cups Mexican blend cheese, divided
  • 1four cup butter
  • 1cup flour
  • 1 (15 ounce) can chicken broth
  • 1 cup sour cream
  • 1 (four ounce) canchopped inexperienced chilies


  1. In frypan, cook dinner chicken and onion together in oil over medium-excessive heat except chicken is simply completed.
  2. Divide cooked hen evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each and every tortilla.
  3. Roll enchiladas and location seam-side down in 9×13\” baking dish that has been lightly sprayed without a-stick cooking spray.
  4. soften butter in a medium saucepan; stir in flour to make a roux; stir and cook except bubbly; regularly whisk in rooster broth then bring to boiling, stirring continuously.
  5. cast off from warmth; stir in bitter cream and inexperienced chiles; pour sauce evenly over enchiladas.
  6. prime with remaining 3/4 cup cheese (baking dish is also double-wrapped and frozen at this point) and bake at 400F for 20 minutes unless cheese is melted and sauce near edges of baking dish is bubbly.