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We hope you got insight from reading it, now let’s go back to jalepeno & sour cream chicken enchiladas recipe. To make jalepeno & sour cream chicken enchiladas you only need 10 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Jalepeno & Sour Cream Chicken Enchiladas:
- Prepare large boneless skinless chicken breast
- Take flour
- Take chicken broth
- Prepare container of sour cream
- Take Green chilies (small can of diced)
- Prepare shredded cheese (your choice. I used Monty Jack)
- Use About 16 flour tortillas
- You need Fajitah seasoning packet
- Get medium onion
- Take small can of jalepenos diced. Or fresh
Instructions to make Jalepeno & Sour Cream Chicken Enchiladas:
- Cook the chicken till done and shred. (I used a crock pot. Put it on high and cooked it in extra chicken broth for 4 hours.)
- Then I diced a onion. And added it to the shredded chicken as well as 1 cup of shredded cheese and seasoning packet.
- Mix then Roll the enchiladas up and put them seam down into a greased casserole dish. Line them up.
- Once finished rolling you can start the sauce. On low medium heat melt 6 tbs of butter - I used stick butter. Makes it easier measurement wise. Once melted add a tbs of flour - whisk and repeat steps till all 6 tbs of flour are wisked in. Wisk for about a minute. Up the temp to medium and add in 2 cups of chicken broth.
- Whisk a bit. Then let sit till it bubbles and thickens. Take it off the burner.AND LET COOL FOR ABOUT 5 MINUTES! Then Add the 16 oz container of sour cream and your green chillies and peppers. Whisk till combined.
- Pour mixture over your enchiladas and top with remaining shredded cheese.
- Bake at 350 F for 25 minutes then broil on high for one minute at the end to crisp the cheese.
- Enjoy ^_^ (if u dont like chilies don't add or if you want to kick up the heat add some fire sauce to your plate)
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