Sharing this with y'all 'cause why not? Everyone deserves tasty enchiladas. 1200×800
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Yield: 6 Cook Time: 20 minutes
Ingredients
1 tablespoon vegetable oil
1 onion (chopped)
2 tablespoons garlic (minced)
1 tablespoon ground cumin
1/2 tablespoon ground coriander
1 lb chicken breast (diced)
6 flour tortillas (softened)
1 1/2 cups cheddar cheese (grated divided)
1/4 cup butter
1/4 cup all purpose flour
2 cups chicken stock
1 cup sour cream
4 oz can chopped green chilies
Optional
Chopped fresh cilantro
Directions
Preheat the oven to 400 degrees Fahrenheit. Apply cooking spray to a 9×13 baking dish.
Cook the filling
In a large skillet, heat oil over medium heat and cook the onion until softened. Add garlic, cumin, and coriander, cooking for 30 seconds. Then, add the chicken and cook until done. Set aside.
Make the sauce
In a medium saucepan, melt butter. Whisk in flour to create a roux, stirring until bubbly, then gradually whisk in chicken stock. Bring to a boil while whisking frequently. Remove from heat and stir in sour cream and green chilies. Season with salt and pepper.
Assemble
Spread a thin layer of sauce on the bottom of the baking dish. Place 1 tablespoon of cheese on each tortilla and evenly distribute the cooked chicken among them. Roll up each tortilla and place them seam-side down in the baking dish. Pour the sauce evenly over the enchiladas and sprinkle with the remaining cheese.
Bake
Bake at 400°F for 20 minutes, or until the cheese is melted and the sauce around the edges of the baking dish is bubbly. Remove from the oven and let cool for 5 minutes. Optionally, sprinkle cilantro on top before serving. Enjoy!
Just made these simple sour cream chicken enchiladas and they're a fiesta in every bite! Tender chicken, melty cheese, and creamy sour cream sauce, all wrapped up in warm tortillas. Easy to make and impossible to resist!
Any fan of enchiladas should definitely try these easy sour cream chicken ones! Packed full of flavor and sure to satiate your desires, they include soft chicken, a creamy sour cream sauce, and melted cheese. And they're so simple to prepare! can't wait to tuck into a plate of these mouthwatering enchiladas and savor some excellent Tex-Mex cuisine. very appreciate you sharing this delicious dish!
Preheat the oven to 400 degrees Fahrenheit. Apply cooking spray to a 9×13 baking dish.
Cook the filling
In a large skillet, heat oil over medium heat and cook the onion until softened. Add garlic, cumin, and coriander, cooking for 30 seconds. Then, add the chicken and cook until done. Set aside.
Make the sauce
In a medium saucepan, melt butter. Whisk in flour to create a roux, stirring until bubbly, then gradually whisk in chicken stock. Bring to a boil while whisking frequently. Remove from heat and stir in sour cream and green chilies. Season with salt and pepper.
Assemble
Spread a thin layer of sauce on the bottom of the baking dish. Place 1 tablespoon of cheese on each tortilla and evenly distribute the cooked chicken among them. Roll up each tortilla and place them seam-side down in the baking dish. Pour the sauce evenly over the enchiladas and sprinkle with the remaining cheese.
Bake
Bake at 400°F for 20 minutes, or until the cheese is melted and the sauce around the edges of the baking dish is bubbly. Remove from the oven and let cool for 5 minutes. Optionally, sprinkle cilantro on top before serving. Enjoy!
These sour cream chicken enchiladas are a hit every time I make them! Such an easy recipe to follow, and they always turn out delicious. Perfect for a quick weeknight dinner or for feeding a crowd. Thanks for sharing!
Can’t wait to make these. Thanks for the recipe! 
