This is a recipe I’ve been working on for a while. When I lived in Oklahoma, every tex-mex chain restaurant had sour cream chicken enchiladas on their menu. It was one of my favorites. I have not been able to find them since moving away, so I have been trying to come up with something similar that I like as much. I think this is it!
1/4 cup diced red onion
3 cups chopped or shredded cooked chicken
2 Tbsp canned green chiles
1/4 sour cream
1/4 cup shredded cheddar cheese
1 Tbsp butter
1 Tbsp flour
1 1/2 cups chicken broth
1/4 cup canned green chiles
1/4 cup sour cream
1/2 tsp cayenne pepper
1/2 tsp chile powder
Wondra Flour (as needed)
Salt (if needed)
8 flour tortilla shells
1/2 cup shredded cheddar cheese
1 Tbsp olive or vegetable oil
Start by mixing in a bowl the red onion, green chiles, chicken, 1/4 cup of sour cream, 1/4 cup cheddar cheese.
Preheat oven to 350˚ Drizzle a 9 x13 in casserole dish with oil. Begin by laying one tortilla down at one end of dish. Add 2-3 Tbsp of filling to tortilla and begin rolling tortilla towards you. It should roll easily because of the oil underneath. Continue with remaining tortillas and filling. When finished, set aside.
Begin making the sauce by melting the butter in a medium skillet or sauce pan. Add the flour and whisk to combine.
Begin adding broth slowly and whisking constantly to make a sauce.
Add green chiles and sour cream. If sauce seems too thin, you can whisk in some Wondra flour to thicken it. Add chile powder and cayenne pepper. Taste and add salt if needed.
Pour sauce over enchiladas and sprinkle with remaining shredded cheese.
Bake for 20 minutes and enjoy!
We cleared the plates as you can see.