Sour Cream and Green Chili Chicken Enchiladas

Serves 1
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Directions

  1. 1Boil chicken breasts with salt, pepper, garlic powder, and chicken bouillon.
  2. 2Boil chicken breasts with salt, pepper, garlic powder, and chicken bouillon.
  3. 3Boil chicken breasts with salt, pepper, garlic powder, and chicken bouillon.
  4. 4Shred the cooked chicken breast and place it in a bowl.
  5. 5Shred the cooked chicken breast and place it in a bowl.
  6. 6Shred the cooked chicken breast and place it in a bowl.
  7. 7Add 1 tablespoon of salsa to the shredded chicken.
  8. 8Add 1 tablespoon of salsa to the shredded chicken.
  9. 9Add 1 tablespoon of salsa to the shredded chicken.
  10. 10Add 2 tablespoons of sour cream to the chicken mixture.
  11. 11Add 2 tablespoons of sour cream to the chicken mixture.
  12. 12Add 2 tablespoons of sour cream to the chicken mixture.
  13. 13Add a handful of Colby Jack cheese to the chicken mixture.
  14. 14Add a handful of Colby Jack cheese to the chicken mixture.
  15. 15Add a handful of Colby Jack cheese to the chicken mixture.
  16. 16Sprinkle garlic powder into the chicken mixture.
  17. 17Sprinkle garlic powder into the chicken mixture.
  18. 18Sprinkle garlic powder into the chicken mixture.
  19. 19Add a tiny bit of chili powder to the chicken mixture.
  20. 20Add a tiny bit of chili powder to the chicken mixture.
  21. 21Add a tiny bit of chili powder to the chicken mixture.
  22. 22Add a little bit of cumin to the chicken mixture.
  23. 23Add a little bit of cumin to the chicken mixture.
  24. 24Add a little bit of cumin to the chicken mixture.
  25. 25Pour half a cup of chicken broth into the chicken mixture.
  26. 26Pour half a cup of chicken broth into the chicken mixture.
  27. 27Pour half a cup of chicken broth into the chicken mixture.
  28. 28Mix all ingredients together until well combined.
  29. 29Mix all ingredients together until well combined.
  30. 30Mix all ingredients together until well combined.
  31. 31Add another tablespoon of sour cream and half a cup of chicken broth to the chicken mixture if it looks dry, then mix again.
  32. 32Add another tablespoon of sour cream and half a cup of chicken broth to the chicken mixture if it looks dry, then mix again.
  33. 33Add another tablespoon of sour cream and half a cup of chicken broth to the chicken mixture if it looks dry, then mix again.
  34. 34Melt half a stick of butter in a skillet on low heat.
  35. 35Melt half a stick of butter in a skillet on low heat.
  36. 36Melt half a stick of butter in a skillet on low heat.
  37. 37Add 4 tablespoons of flour to the melted butter.
  38. 38Add 4 tablespoons of flour to the melted butter.
  39. 39Add 4 tablespoons of flour to the melted butter.
  40. 40Mix the butter and flour until combined.
  41. 41Mix the butter and flour until combined.
  42. 42Mix the butter and flour until combined.
  43. 43Cook the butter and flour mixture on low heat for about 1.5 to 2 minutes.
  44. 44Cook the butter and flour mixture on low heat for about 1.5 to 2 minutes.
  45. 45Cook the butter and flour mixture on low heat for about 1.5 to 2 minutes.
  46. 46Add 4 cups of chicken broth to the roux and heat it up until incorporated.
  47. 47Add 4 cups of chicken broth to the roux and heat it up until incorporated.
  48. 48Add 4 cups of chicken broth to the roux and heat it up until incorporated.
  49. 49Stir in 1 cup of sour cream into the sauce.
  50. 50Stir in 1 cup of sour cream into the sauce.
  51. 51Stir in 1 cup of sour cream into the sauce.
  52. 52Add one 7-ounce can of diced green chiles to the sauce.
  53. 53Add one 7-ounce can of diced green chiles to the sauce.
  54. 54Add one 7-ounce can of diced green chiles to the sauce.
  55. 55Add chili powder, garlic powder, and cumin to the sauce.
  56. 56Add chili powder, garlic powder, and cumin to the sauce.
  57. 57Add chili powder, garlic powder, and cumin to the sauce.
  58. 58Let the sauce simmer on low for about 10 minutes.
  59. 59Let the sauce simmer on low for about 10 minutes.
  60. 60Let the sauce simmer on low for about 10 minutes.
  61. 61Wrap corn tortillas in paper towels, dampen them, and microwave for 30-40 seconds to make them pliable.
  62. 62Wrap corn tortillas in paper towels, dampen them, and microwave for 30-40 seconds to make them pliable.
  63. 63Wrap corn tortillas in paper towels, dampen them, and microwave for 30-40 seconds to make them pliable.
  64. 64Cover the bottom of a 9x13 inch baking pan with the sauce.
  65. 65Cover the bottom of a 9x13 inch baking pan with the sauce.
  66. 66Cover the bottom of a 9x13 inch baking pan with the sauce.
  67. 67Fill each tortilla with the chicken mixture, roll it up, and place it in the baking pan.
  68. 68Fill each tortilla with the chicken mixture, roll it up, and place it in the baking pan.
  69. 69Fill each tortilla with the chicken mixture, roll it up, and place it in the baking pan.
  70. 70Pour the remaining sauce over the rolled enchiladas.
  71. 71Pour the remaining sauce over the rolled enchiladas.
  72. 72Pour the remaining sauce over the rolled enchiladas.
  73. 73Top with a generous amount of shredded cheese.
  74. 74Top with a generous amount of shredded cheese.
  75. 75Top with a generous amount of shredded cheese.
  76. 76Bake in a 350-degree Fahrenheit oven until nice and bubbly, and broil for the last 5 minutes if desired.
  77. 77Bake in a 350-degree Fahrenheit oven until nice and bubbly, and broil for the last 5 minutes if desired.
  78. 78Bake in a 350-degree Fahrenheit oven until nice and bubbly, and broil for the last 5 minutes if desired.
  79. 79Serve the enchiladas with a side of rice.
  80. 80Serve the enchiladas with a side of rice.
  81. 81Serve the enchiladas with a side of rice.

Ingredients

  • 3 boneless skinless chicken breast
  • 3 boneless skinless chicken breast
  • 3 boneless skinless chicken breast
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • chicken bouillon
  • chicken bouillon
  • chicken bouillon
  • 1 tablespoon salsa
  • 1 tablespoon salsa
  • 1 tablespoon salsa
  • 3 tablespoons sour cream
  • 3 tablespoons sour cream
  • 3 tablespoons sour cream
  • 1 handful Colby Jack cheese
  • 1 handful Colby Jack cheese
  • 1 handful Colby Jack cheese
  • 1 tiny bit chili powder
  • 1 tiny bit chili powder
  • 1 tiny bit chili powder
  • 1 little bit cumin
  • 1 little bit cumin
  • 1 little bit cumin
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 1 cup chicken broth
  • 0.5 stick butter
  • 0.5 stick butter
  • 0.5 stick butter
  • 4 tablespoons flour
  • 4 tablespoons flour
  • 4 tablespoons flour
  • 1 can diced green chiles
  • 1 can diced green chiles
  • 1 can diced green chiles
  • corn tortillas
  • corn tortillas
  • corn tortillas
  • mixed shredded cheese
  • mixed shredded cheese
  • mixed shredded cheese

Equipment

potbowlskilletwooden spoonmeasuring cupbaking panpaper towelsmicrowaveforkplate

Tips

  • If you don want to use the paper towel method with the tortillas, pop them in some oil for 5-10 seconds.