Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Chicken and Sour Cream Enchiladas
At a Glance
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 50 min
- Servings
- 6.00 serving(s)
Categories
- Main
Cuisine
- Mexican
Cooking Method
- Bake
Difficulty
- Medium
Dietary
- American
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chicken and Sour Cream Enchiladas brings together 1 medium onion, chopped, 1 teaspoon olive oil, 2 cups cooked chicken, chopped in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 6 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Ingredients
- 1 medium onion, chopped
- 1 teaspoon olive oil
- 2 cups cooked chicken, chopped
- 2 cups light sour cream, divided
- 4 cups monterey jack cheese, shredded and divided
- 12 (6 inch) flour tortillas
- 12 ounces diced green chilies, divided
- 1 1/4 cups 2% low-fat milk
- 2 tablespoons all-purpose flour
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
In a large bowl, stir together chicken, 1/2 cup sour cream, and 1 1/2 cups shredded Monterey Jack cheese. Set aside.
Saute onion in hot oil over medium-high heat 5 minutes. Add to chicken and cheese mixture.
Spoon chicken mixture evenly at one end of each tortilla, and roll up. Arrange, seam side down, in a lightly greased 13x9 baking dish. Set aside.
Whisk together 8 oz green chiles, milk, and flour in a saucepan over medium heat. Gradually add remaining cheese, stirring constantly, until cheese is melted.
Pour sauce evenly over top of enchiladas. Spread remaining sour cream over sauce. Bake enchiladas at 400 degrees for 20 to 25 minutes or until bubbly.
Top with remaining green chiles and serve.
Keep Cooking
More medium onion Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Keep My Own Notes With This Recipe
Create your free My Kitchen account
Start your free 30-day trial and we’ll open the recipe notes so you can keep your own notes with this recipe.
No payment information required.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
