If you’re like me, you’re always looking for more make-ahead meals you can shove in the freezer. To freeze these, mix the chicken and shredded cheese and roll up the tortillas. Place in a gallon freezer bag and seal. When you’re ready to bake them, make the sauce and assemble the dish. You can let them thaw in the refridgerator and follow the baking instructions below, or bake them frozen in a cold oven set on 350 F for 30-40 minutes
Sour Cream Chicken Enchiladas
I haven't met a single person who didn't love these
Ingredients
- 2 cups leftover chicken (cooked and shredded)
- 8 flour tortillas
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 4 ounce can green chiles
- 16 ounces shredded Monterey Jack cheese
Instructions
Melt butter in a saucepan over medium heat. Stir in the flour and cook until it no longer smells like raw flour.
Slowly whisk in the chicken broth. Cook over medium heat until thick and bubbly. Turn heat to low and stir in the sour cream and green chiles. (If you add the sour cream when the mixture is too hot, your sour cream will separate and look curdled-it's going to taste fine and not hurt a thing, it just won't look as nice.)In a large bowl combine chicken and 1 cup of cheese.
Ladle about a cup of sauce into the bottom of a 9 x 13 baking dish and spread to coat the bottom.
Divide the chicken and cheese mixture into the middle of each tortilla, ladle a small amount of sauce over each before rolling it up. Place into the sauced baking dish.
Ladle the remaining sauce over the top of the tortillas so that each tortilla gets a bit-especially the edges (they will get crispy if you leave them dry). Top with the remaining cheese.
Bake at 350 F for 20-25 minutes or until the cheese is a bit browned and bubbly.
