Sour Cream Chicken Enchiladas
These sour cream chicken enchiladas are creamy comfort food that you'll want to make again and again.
Servings: 4 Servings
Calories: 629kcal
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1/2 cup salsa
- 1 cup shredded cooked chicken
- 2 cups shredded Mexican cheese blend divided
- 1 teaspoon salt
- 8 large flour tortillas
Instructions
- Preheat the oven to 350° F(175°C). Prepare a 9x13" baking dish by spraying with non-stick cooking spray.
- In a medium saucepan, melt butter over medium heat. Add the flour and whisk. Cook for 3 minutes. Whisk in the broth until smooth. Remove from heat.
- Transfer the roux to a large mixing bowl. Add in the sour cream and salsa. Stir to combine. Reserve 2/3 cup of this mixture to spread over the top of the enchiladas.
- Add the chicken and half the shredded cheese to the mixing bowl with the remaining sauce. Add the salt and stir to combine.
- Heat the flour tortillas slightly until pliable. Divide the filling among the 8 tortillas. Fold in the edges and roll each tortilla tightly. Arrange them side-by-side in the baking dish.
- Spread the reserved sauce over the top of the tortillas. Top with remaining shredded cheese.
- Bake for 25 minutes.
Notes
- There is no need to cover the baking dish with foil as it cooks.
- Use a mild to spicy salsa, depending on your preferences.
Nutrition
Calories: 629kcal | Carbohydrates: 39g | Protein: 29g | Fat: 40g | Saturated Fat: 21g | Cholesterol: 125mg | Sodium: 2057mg | Potassium: 464mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1075IU | Vitamin C: 7mg | Calcium: 515mg | Iron: 3mg