Sour Cream Chicken Enchiladas
  • 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
  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.
Recipe by Kitchen Meets Girl at