The Pioneer Woman Tasty Kitchen
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Cheesy Sour Cream Chicken Enchiladas

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Intermediate

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12
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Description

In this delicious enchilida recipe, the sour cream and cheese are in the filing, not the sauce. I have made this recipe many times and it is always a crowd pleaser. Depending on how much filling you use in each tortilla, you may end up with closer to 16 enchiladas.

Ingredients

  • 1 clove Garlic, Peeled And Minced
  • 2 whole Small Onions
  • 3 Tablespoons Olive Oil
  • 1-¾ cup Chicken Broth
  • 2 Tablespoons Flour
  • 2 cans (4.5 Oz. Can) Green Chiles, Drained And Chopped
  • 2 cups Canned Tomatoes, Drained And Chopped
  • 1 pint Sour Cream
  • 4 cups Chicken, Cooked And Shredded
  • ½ pounds Sharp, White Cheddar Cheese, Shredded
  • 12  Fajita Size Flour Torillas

Preparation

Preheat oven to 350ºF.

To make the sauce:

Saute garlic and onions in hot oil. Add just enough broth to the flour to form a paste, then whisk into the oil. Whisk in remaining broth. Cook, whisking constantly for 5 minutes until thickened. Add chilies and tomatoes. Simmer for 5 to 10 minutes.

To assemble enchiladas:

Mix sour cream, shredded chicken and cheese together. Place about 1/2 cup of filling in the center of each tortilla. Roll up tortillas and place side-by-side in a large baking dish. Pour sauce over enchiladas and bake for 30 minutes until bubbling.

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hiswife on 8.13.2011

This was pretty good, but just not spicy enough for us. Or really at all. If we made it again we’d add cumin and Tabasco to heat it up. Or maybe one can of plain tomatoes and one of Rotel. Or both. It was really easy to make though. Could easily be made on a weeknight I’d think if your chicken breasts were cooked ahead of time.

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