Sour Cream Chicken Enchiladas

These Sour Cream Chicken Enchiladas are a breeze to make, and don’t require canned cream of anything. What do they require? Lots of cheese, and I’m 100% down with that. 😉

These Sour Cream Chicken Enchiladas are a breeze to make, and don’t require canned cream of anything. What do they require? Lots of cheese, and I’m 100% down with that.

We’re in the last throes of frantic holiday prep around my house…and I’m totally in stress-out mode. In the next three days, we have a karate tournament, three family parties {one we’re hosting and another that requires handmade gifts for five families}, and a brunch. And at some point before Tuesday night, I’ve got to find time to bake cookies for Santa and get a stock pile of condiments to go along with a hot dog roller.

So yeah, easy weeknight meals are calling my name.

Bonus points for comfort food so I can drown my stress in melty cheese.

These Sour Cream Chicken Enchiladas are a breeze to make, and don’t require canned cream of anything. What do they require? Lots of cheese, and I’m 100% down with that.

These Sour Cream Chicken Enchiladas definitely fit the bill for easy, cheesy comfort food. Both filled with – and topped with – a total of 3 cups of Kraft Mexican Four Cheese Blend, these enchiladas are not for the skinny jeans. But hey, it’s the holiday season, and I’m okay with living it up right now.

And, if you give yourself a little help in the kitchen by using a deli chicken, these enchiladas come together in a snap. Not only that, but to make things even easier during the holiday season, you can get your Kraft Cheese at Target with some coupons! Click HERE for the awesome Target coupons for Kraft products for up to $20 in savings.

Sour Cream Chicken Enchiladas
 
Ingredients
  • 2½ cups cooked and shredded chicken (I used a deli chicken)
  • 2 tablespoons homemade taco seasoning
  • ¼ cup fresh cilantro, chopped
  • 1 4-ounce can diced jalapenos (totally optional, but we like our food spicy)
  • 3 cups Kraft Mexican Four Cheese Blend shredded cheese, divided
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 4-ounce can diced green chilies
  • 10 small flour tortillas
Method
  1. Preheat oven to 350.
  2. Combine shredded chicken, taco seasoning, 1 cup shredded cheese and the cilantro. Fill tortillas with chicken mixture, roll up, and place in a 9x13 pan.
  3. In a medium saucepan, melt the 3 tablespoons butter over medium heat. Stir in 3 tablespoons flour and whisk for 1 minute. Add broth and whisk until smooth. Cook until the mixture bubbles up and starts to thicken.
  4. Remove pan from heat and stir in the sour cream and green chilies. Allow the mixture to cool just slightly prior to adding the sour cream so that the cream does not curdle.
  5. Pour the mixture over the assembled enchiladas and top with remaining 2 cups cheese.
  6. Bake for 20 to 25 minutes. If desired, broil for an additional 2-3 minutes to brown the cheese.
From shopping for gifts to planning family dinners, it’s hard to keep up with all your holiday to-do’s. This year, Kraft is helping out with great weeknight meals and entertaining ideas to make the season a little bit easier. Plus, Kraft is offering up to $20 in coupons, redeemable exclusively at Target, to make food shopping easier and to help you have a happy holiday season.

This is a sponsored conversation written by me on behalf of Kraft. The opinions and text are all mine.

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