Sour Cream Chicken Enchiladas Shared By Miss Robbie


  • 12 corn tortillas
  • 3 chicken breasts
  • 1 can diced tomatoes and green chiles (Rotel)
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • sea salt, cumin, paprika, garlic powder (to taste)
  • 1 cup grated cheddar cheese


  1. Broil chicken breasts (or boil in chicken broth) til done.  Trim any fat.
  2. While still hot, shred chicken.  (Click here for a very easy method to shred chicken.)
  3. Pour juice from Rotel into bowl and set aside.
  4. Pour about half of the can of Rotel (or all if you wish), some salt and paprika (to taste) into shredded chicken and stir together.
  5. Steam tortillas so that they are soft and don’t break when you roll them. (Easy method:  wrap stack in paper towel, and heat in microwave for 30 seconds or so.)  Set aside.
  6. To make enchilada sauce, melt butter in saucepan over medium heat.  Stir in flour.  Continue stirring until thick and bubbly.  Stir in 2 cups chicken broth, and remove from heat.  Pour into bowl with juice from Rotel. Whisk in sour cream, cumin, and a bit of garlic powder (about 1/2 teaspoon or so of each).  For added flavor, add a bit of jalapeño juice if you’d like.
  7. To assemble enchiladas, place big spoonful of sauce into pan.  Next, fill each tortilla with chicken mixture, then roll up and place in pan.  (You can add a bit of grated cheese to the mixture if you prefer.)  Cover all enchiladas in sauce, sprinkle with cheese.
  8. Cover pan with foil, then bake at 375° for 15 or 20 minutes or until bubbly.  Remove foil last few minutes of cooking time.
  9. Serve with your favorite rice and beans.


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