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Lately, I’ve been dreaming of traveling to Mexico. I’m not sure if it’ll happen any time soon – and I certainly haven’t booked flights yet!
But that was one more reason to try these lovely sour cream chicken enchiladas. When I first came across this recipe they didn’t seem like any enchiladas I had had before. And I was right – these were way better!
I will be making these again soon, too!
1 lb chicken breast, diced
1 yellow or red onion, chopped
1 Tbsp vegetable oil
8 (8″) Old El Paso flour tortillas, softened
1 1⁄2 cups grated Mexican blend cheese, divided
1⁄4 cup Land O’ Lakes butter
1⁄4 cup Gold Medal all-purpose flour
1 (15 oz.) can Swanson chicken broth
1 cup Daisy sour cream
1 (4 oz.) can chopped green chilies
Preheat oven to 400 F. Spray a 9×13-inch baking dish with nonstick spray.
Cook chicken and onion together in a frying pan in oil until chicken is just done. Divide evenly between 8 tortillas; then add 1 1/2 Tbsp cheese to each tortilla. Roll and place seam-side down in the prepared dish.
Melt butter in a saucepan; stir in flour to make a roux. Keep stirring and cooking until bubbly; then gradually whisk in chicken broth. Bring to boil, stirring frequently.
Remove from heat and stir in sour cream and green chiles. Pour the sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese and bake for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
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Quick tip: Add some hot sauce if you like your enchiladas with a bit of a kick!