One of my favorite things for dinner when I would be at my dad’s over the weekends growing up was Sour Cream Chicken Enchiladas. They went hand in hand with my love of chips and salsa that I still adore today. I could probably live off of chips and salsa but that’s not the point of today’s post.
I don’t make these enchiladas often because they are a bit messy and a bit time consuming but they are so delicious. The fact that we only occasionally make them causes them to be even more of a treat. So delicious.
- 1 cup chopped onion
- 2 Tbs butter or margarine
- 4 cups chopped cooked chicken
- 2 4oz cans green chili peppers
- 3 Tbs butter or margarine
- ¼ cup all purpose flour
- ¾ tsp salt
- 2 ½ cups chicken broth
- 1 Cup dairy sour cream
- 1 ½ cups shredded Monterrey jack cheese (6 oz)
- 12 6 inch tortillas
- In large saucepan cook onion in 2 Tablespoons butter or margarine till tender. Combine in a bowl with chopped chicken and green chili peppers; set aside. In the same saucepan melt the 3 tablespoons butter or margarine. Blend in flour, Mrs Dash and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Remove from heat; stir in sour cream and ½ cup of cheese. Stir ½ cup of the sauce into the chicken. Dip each tortilla into remaining sauce to soften; fill each with about ¼ cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2 inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered in 350 degree oven about 25 minutes or till bubbly. Serves 6.