Sour Cream Chicken Enchiladas Save This Easy Dinner Recipe Enchiladas. preheat oven to 375° fahrenheit. spray (1) 9×13 and (1) 8×8 pan with non stick cooking spray. in a skillet over medium heat, melt 2 tablespoon butter. add onion and garlic. saute until translucent. mix in green chiles. remove from heat. add in shredded chicken and cheese. In a small saucepan melt the butter over medium heat. add in the flour and onion powder and whisk until combined and smooth. stir constantly until the mixture starts to bubble. slowly stream in the chicken broth, whisking constantly. once combined and smooth cook until the mixture comes to a boil, stirring constantly.
Easy Chicken Sour Cream Enchiladas Your Family Will Love Instructions. preheat the oven to 350° f and lightly grease a 9×13 baking dish. sprinkle the chicken breasts on each side with the salt and black pepper. heat the oil in a large cast iron or ovenproof skillet set on medium heat. when it shimmers, add the chicken and cook on each side for 3 minutes. Preheat oven to 350 degrees. shred the chicken and place the shredded chicken in a bowl. season the chicken with salt and pepper. add sour cream to cooked chicken and stir to mix well. add about ¼ cup of chicken mixture to a tortilla. roll up the tortilla and place it in a baking dish. Instructions. preheat oven to 400 degrees. warm olive oil in a saute pan, over medium heat. cut chicken breasts into small pieces, season with cumin, salt and pepper, and saute in olive oil until cooked through. warm tortillas in the microwave for 30 – 60 seconds, until pliable. Spread a ladle of the sour cream sauce in the bottom of a 9×13 inch casserole dish. reserve and set aside 2 cups of the sour cream sauce for later. stir the shredded chicken into the remaining sauce and set aside. warm the tortillas in the microwave for 30 seconds then flip the stack over and heat for another 15 seconds.
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