Sour Cream Chicken Enchiladas Kristie Style

A delicious and easy recipe for sour cream chicken enchiladas. I combined two recipes to make these!

 

 Prep Time 10 minutes

 Cook Time 35-40  minutes

 Total Time 50 minutes

 Servings 8 servings

Ingredients

 2-3 cups rotisserie chicken chopped

 8 flour tortillas

 3-4 cups shredded Colby jack cheese divided

 ½ c. chopped onion

 4 tbsp butter

 4 tbsp flour

 2 cups chicken broth

 1 teaspoon ground cumin, crushed red pepper flakes to taste, cilantro to taste, garlic salt to taste

 salt and pepper to taste

 16 oz.  sour cream (not light for best results)

 Diced green chile (I used Hatch green chile)

 About ¼ c. Salsa verde

Instructions

1. Preheat oven to 350˚ .

2. Cut rotisserie chicken into small pieces, add chopped onion and about 1 ½ c. shredded Colby jack

cheese and about ½ c, sour cream.

3. In a small saucepan, melt butter over medium heat. Sprinkle in flour, and whisk to form a roux.

Slowly add in chicken broth, whisking constantly until incorporated and no clumps remain. Remove

from heat and cool for five-ten minutes. (This prevents the sour cream from curdling.)

4. While sauce is cooling, warm tortillas in the microwave for 30 – 60 seconds, until pliable. Add ½

cup of chicken mixture to the center of the tortillas. Roll tortillas and place seam-side down in a

greased casserole dish.

5. Add in 1 cup sour cream and diced chilies, salsa verde in the white sauce and stir to combine. Add

salt and pepper and other spices to taste. Pour sauce over rolled tortillas. Top with remaining 1 ½

cup of shredded cheese.

6. Bake in preheated oven for 35- 40 minutes.