Easiest Way to Make Ultimate Jalepeno & Sour Cream Chicken Enchiladas

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, jalepeno & sour cream chicken enchiladas. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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Jalepeno & Sour Cream Chicken Enchiladas is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Jalepeno & Sour Cream Chicken Enchiladas is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook jalepeno & sour cream chicken enchiladas using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Jalepeno & Sour Cream Chicken Enchiladas:

1. Take 4 large boneless skinless chicken breast
2. Get 6 tbs flour
3. Make ready 2 cups chicken broth
4. Take 1 (16 oz) container of sour cream
5. Get Green chilies (small can of diced)
6. Get 4 cups shredded cheese (your choice. I used Monty Jack)
7. Prepare About 16 flour tortillas
8. Take 1 Fajitah seasoning packet
9. Prepare 1 medium onion
10. Prepare 1 small can of jalepenos diced. Or fresh

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Instructions to make Jalepeno & Sour Cream Chicken Enchiladas:

1. Cook the chicken till done and shred. (I used a crock pot. Put it on high and cooked it in extra chicken broth for 4 hours.)
2. Then I diced a onion. And added it to the shredded chicken as well as 1 cup of shredded cheese and seasoning packet.
3. Mix then Roll the enchiladas up and put them seam down into a greased casserole dish. Line them up.
4. Once finished rolling you can start the sauce. On low medium heat melt 6 tbs of butter - I used stick butter. Makes it easier measurement wise. Once melted add a tbs of flour - whisk and repeat steps till all 6 tbs of flour are wisked in. Wisk for about a minute. Up the temp to medium and add in 2 cups of chicken broth.
5. Whisk a bit. Then let sit till it bubbles and thickens. Take it off the burner.AND LET COOL FOR ABOUT 5 MINUTES! Then Add the 16 oz container of sour cream and your green chillies and peppers. Whisk till combined.
6. Pour mixture over your enchiladas and top with remaining shredded cheese.
7. Bake at 350 F for 25 minutes then broil on high for one minute at the end to crisp the cheese.
8. Enjoy ^_^ (if u dont like chilies don't add or if you want to kick up the heat add some fire sauce to your plate)

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