Sour Cream Chicken Enchiladas
1 Tbsp butter
1/2 onion, diced
1/2 bell pepper, diced
1 Tbsp flour
3/4 cup chicken broth
~1/4 cup sour cream
1/2 cup jack cheese, grated
sprinkle tony’s creole seasoning
1 cup of shredded chicken
Preheat oven to 350 degrees. Spray a square baking dish with non-stick spray.
In a small saucepan heat butter, onion and bell pepper over medium heat. When the onion begins to turn translucent it is time to add the flour. Mix the flour around in the pan, absorbing all the butter. Next add the chicken broth, scraping the bottom of the pan to mix everything together. Let this simmer for about 5 minutes. Add the sour cream and 1/4 cup of the cheese to the sauce, stirring to combine. At this point I add a shake of creole seasoning and a splash of jalapeno juice to add a little heat to the sauce. Set sauce aside.
Mix about 1/4 cup of the sauce with the shredded chicken. Taking a tortilla dip it in the sauce so that there is a really light coating on the outside. Spread some of the chicken mixture down the middle of the tortilla. Roll up the tortilla and place in the greased baking dish. Repeat for the other 4 tortillas. Pour the remaining sauce across the top of the enchiladas and sprinkle the remaining 1/4 cup of cheese across the top.
Bake for 15-20 minutes, until sauce is bubbly and cheese is beginning to brown. Garnish with fresh cilantro or jalapeno slices. Serve with rice and beans.
Source: SneakySpoons Original