Anna S Sour Cream Chicken Enchiladas Recipe

Ingredients for Anna S Sour Cream Chicken Enchiladas

• Boneless Skinless Chicken Breasts
• Sweet Onion
• 1 jalapeño pepper, seeded and minced (optional)
• Garlic Cloves
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 1 cup sour cream
• 1 1/2 cups chicken broth
• 1/2 cup milk
• Flour Tortillas
• 2 cups shredded Mexican cheese blend
• 1/4 cup chopped fresh cilantro (optional)
• 1 tablespoon lime juice (optional)
• Cooking spray

How to Make Anna S Sour Cream Chicken Enchiladas

1. Preheat oven to 350°F (175°C).
2. Melt butter and olive oil in a large skillet over medium heat.
3. Add onion, garlic, and jalapeño (if using); cook until softened, about 5 minutes.
4. Stir in 1/3 of the frozen mixed vegetables. Add shredded chicken, 1/2 cup cheese, 1/2 cup sour cream, cilantro, and lime juice (if using). Mix well.
5. In the same skillet, add remaining mixed vegetables and stir in flour until coated.
6. Gradually whisk in chicken broth and milk. Bring to a boil, then reduce heat and simmer for 3-5 minutes, or until slightly thickened.
7. Remove from heat and let cool slightly.
8. Stir in the remaining 1/2 cup sour cream.
9. Lightly coat a 9x13 inch baking dish with cooking spray. Pour 2 tablespoons of the sauce into the bottom of the pan and spread evenly.
10. Fill each tortilla with about 1/8 of the chicken mixture, roll up tightly, and place seam-down in the prepared baking dish.
11. Pour the remaining sauce evenly over the enchiladas.
12. Cover with aluminum foil and bake for 35 minutes.
13. Remove foil, sprinkle with remaining cheese, and bake for another 5 minutes, or until the cheese is melted and bubbly.
14. Let stand for 5 minutes before serving.
15. Serve with Spanish rice and your favorite toppings. Enjoy!