Chicken Sour Cream Enchilada

Dinner can be a hassle. As a new mom, I find it difficult managing time and planning what to make for dinner. I am not only looking for meals that are economical but easy as well. I want a meal that has little prep time. I am usually juggling Charlie’s waking up from her last nap, finishing laundry and other chores, and starting dinner before my husband comes home. Charlie doesn’t always allow me a lot of time to prepare dinner, so I am always searching for recipes that are fast and simple. I have a super easy and absolutely heavenly chicken sour cream enchilada recipe. You dump a few ingredients in the crockpot in the morning or afternoon. It cooks during the day and all you need is approximately 10 minutes to roll up the enchiladas and prepare the sauce. 

Chicken Sour Cream Enchilada
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Ingredients
  1. Chicken breasts 3-4
  2. 2 cans of green chilies
  3. Tortillas (I prefer white corn)
  4. 1 bag of shredded Jack cheese (can substitute other Mexican blends and I use 2% milk cheese)
  5. ½ stick of Butter
  6. 4 Tablespoons Flour
  7. 1 can of Chicken broth (low sodium or regular)
  8. 1 ¼ cup of Sour Cream (I use the light sour cream)
  9. 4 ounces of Cream cheese (I use the 1/3 light. Saves money and calories)
  10. 1 garlic and herb season dressing packet (Italian dressing packet will work too)
Instructions
  1. Put chicken breasts, 1 can of chilies (don’t drain), season packet in a crockpot on high 4-6 hours or 7- 8 on low. Next shred the chicken adding in the cream cheese. This is your filling.
  2. Place filling in each tortilla and sprinkle with jack cheese before rolling them up and placing in a 9x13 greased pan.
  3. In a sauce pan, melt butter and stir in the flour. After a minute add the chicken broth and continue stirring until smooth. Continue cooking over medium heat until the sauce is thick and bubbly. Stir in a can of chilies and the sour cream. Do not boil as it could curdle the sour cream. Continue to stir and simmer for 5 minutes.
  4. Pour the sauce over the rolled tortillas. Sprinkle the remaining jack cheese over the top. Place in the oven and cook for 20-25 minutes. You can sprinkle with cilantro or jalapenos if desired.
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Chicken Enchilda

 

Alison

Alison Thornal Chief Editor of Living Thrifty