Sour cream chicken enchilada is the perfect recipe for the long Sunday. For there’s no such thing as ‘enough-Mexican’ food! Dating back from the Mayans, it is clear why enchiladas still lives on to its delicious-glory till date. This recipe with the creamy mix of Monterey Jack Cheese, Mexican cheese and chicken broth will have you anticipating your next Sunday.
Total time-45 minutes
500gm chicken breast, diced
1 white medium onion, diced
1 tbsp olive oil
8 tortillas, softened
1 and ½ cup grated Monterey Jack cheese, divided
¼ cup fresh butter
¼ cup flour
1 can chicken broth
1 cup sour cream
2 fresh chilli peppers, minced
-Over a medium-high heat, fry the chicken and the onion in a frying pan until the chicken is just done.
-For the 8 tortillas, divide the cooked chicken evenly then add 1 1/2 tablespoons cheese to each tortilla.
-To cook the enchiladas, spray a no-stick cooking spray in a baking dish and carefully place the rolled enchiladas and place seam-side down.
-To get the creamy texture, melt the butter in a medium saucepan and stir in flour until the roux gets bubbly. Then whisk in the chicken broth and bring it to a boil stirring frequently.
-Remove from the heat and stir in the sour cream and green chilies and pour the sauce evenly over enchiladas.
-Top the enchiladas with remaining 3/4 cup cheese and bake at 400° F for 20 minutes until cheese is melted and the sauce near edges looks bubbly.
Your perfect Sunday meal is ready!