I made this for a "freezer meal" swap with some friends. I brought three pans of enchiladas, and came home with different dishes to add to my own share of the enchiladas in the freezer. (Our lovely hostess made chicken cordon bleu, twice baked potatoes, molten lava cakes, and a southwestern chicken/corn chowder, and there was also baked ziti and a chicken pot pie from the others). Kickass.
I found the recipe for this on Food.com and modified it as shown in blue.
SIMPLE SOUR CREAM CHICKEN ENCHILADAS
- 1 lb chicken breast , diced
- 1 medium onion , chopped
- 2 tablespoons garlic, minced
- 1 tablespoon cumin
- 1/2 tablespoon ground coriander
- 1 tablespoon vegetable oil
- 8 8-inch flour tortillas , softened
- 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese , divided
- 1/4 cup butter
- 1/4 cup flour
- 1 (15 ounce) can chicken broth
- 1 cup sour cream
- 1 (4 ounce) can chopped green chilies
- In frypan, cook onion in oil over medium-high heat until transparent, then add in the garlic, cumin and coriander. Add the chicken and cooked until, well... cooked.
- Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
- Roll enchiladas and place seam-side down in a baking dish that has been lightly sprayed with no-stick cooking spray.
- Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
- Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
- Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.