Easy Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

Dinner has been rough lately for me to make. This is a simple quick dinner idea for those who hate to cook. Sour Cream Chicken Enchiladas for the dinner winner!

Literally all the things have made me sick lately. I’m finally feeling a little better from my morning sickness to the point where I actually want to cook now. Last night we had the a very simple dinner that was fantastic!

Sour cream chicken enchiladas and they were awesome! I just put together all the things that I knew I could handle and that I knew my boys would eat! You’ll love this recipe, my husband begs for it all the time!

Sour Cream Chicken Enchiladas

Ingredients

Filling

2 pounds of Rotisserie Chicken

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon chili powder

3 limes squeezed

8 (8 inches) flour tortillas, Softened

1 1/2 cups Mexican blend cheese, separated in the enchilada and the topping

1 1/2 cups of rice

3 cups of chicken broth

3 cloves of garlic

Sour Cream Topping

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. Pull the chicken of the bone and put in a bowl add the onion powder, garlic powder, cumin, chili powder and 1 limes squeezed. Stir until the chicken is well combined.

2. In a rice cooker put the rice, chicken broth, 3 minced cloves of garlic, and 2 lime squeezed. cook.

3. Once the rice and chicken are finished, separate the chicken and rice 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.

4. 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.

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

6. Bake at 400 degrees for 20 minutes.

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