Sour Cream Chicken Enchiladas

Hello old friend. Sour Cream Chicken Enchiladas are one of our family’s favorite recipes. Here’s a new twist on our old recipe!

This recipe was already easy, this just made it easier and actually a little more tasty! Matt loves when I make these, even the leftovers don’t last more than 24 hours. I just wanted to streamline this.

I thought I would be okay planning meals and stuff after having three kids but now I’m finding out it’s harder than I thought it would be. I’m needing easier things that can mainly be done by the time I get home or it may not get done and we’ll be eating out. This recipe is seriously so great.

Sour Cream Chicken Enchiladas

Ingredients

2 pounds of Chicken Breast
1 pouch of Taco Bell Mild Taco Seasoning
1 1/2 cups of Salsa
8 (8 inches) flour tortillas, Softened
1 1/2 cups Mexican blend cheese
1/3 cup butter
1/3 cup flour
20 oz. Chicken broth
1 1/4 cup sour cream
1 (4 oz.) can be chopped green chilies

Sour Cream Chicken Enchiladas

Directions

1. Place chicken in the crockpot, dump the seasoning on the chicken along with 1 1/2 cups of salsa. Cook on low for 6 hours, or on high for about 4 hours. My crockpot runs hot so watch your chicken you don’t want it to dry out.

2. After the chicken is done cooking shred the chicken. Separate the chicken equally between the 8 tortillas. Put about 1 1/2 tablespoons of cheese in the middle. Roll them up and place them in the pan, seam side down.

3. In a pot melt butter and put the flour in and create a roux. Then slowly whisk in the chicken broth. Last add in the sour cream and chilies.

4. Pour the sour cream mixture over the enchiladas. Sprinkle the remaining cheese over the top of the enchiladas.

5. Bake at 400 degrees for 20 minutes.

Did you try our Sour Cream Chicken Enchiladas? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!