Sour Cream Chicken Enchiladas

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 degrees F.

Step 2

Lightly grease a 9x13-inch baking dish.

Step 3

In a frying pan on the stovetop over medium-high heat, add the oil.

Step 4

Sauté the chicken breast and the onion together until the chicken is just cooked, about 10 minutes.

Step 5

Divide the chicken-onion mixture evenly between the tortillas.

Step 6

Add 1 1/2 tablespoons of the cheese to each tortilla. About 3/4 cup of the cheese should remain afterward.

Step 7

Roll the tortillas and place them seam-side down in the prepared baking dish.

Step 8

In a medium saucepan over medium heat, melt the butter.

Step 9

Add the flour to the melted butter, whisking quickly to create a light golden paste, about 2-3 minutes. The raw flour smell should disappear and the mixture should be golden and bubbling.

Step 10

Gradually add the chicken broth to the roux, whisking the entire time.

Step 11

Bring the chicken broth mixture to a boil, continuing to stir constantly.

Step 12

Remove the chicken broth mixture from the heat.

Step 13

Stir in the sour cream and the chiles.

Step 14

Pour the sauce over the enchiladas evenly.

Step 15

Top the enchiladas with the remaining cheese.

Step 16

Bake until the sauce is bubbly at the edges and the cheese is melted, for about 20 minutes.

Step 17

Serve hot!