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Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

Thursday, 4 September 2014 10:29:37 Europe/London


Servings- 8

  • 0.5Kg of Tom Hixson chicken breast fillets
  • 1 medium onion
  • 1 tablespoon vegetable oil
  • 8 flour tortillas
  • 1 1/2 cups grated Tom Hixson mozarella balls
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 can of chicken broth
  • 1 cup sour cream
  • 1 can of chopped green chilies


  1. Dice the chicken and pan fry along with choped onion in oil over medium-high heat until chicken is just done.
  2. Divide cooked chicken between 8 tortillas, add 1 1/2 tablespoons cheese to each tortilla.
  3. Roll into enchiladas and place seam-side down in baking dish that has been covered in non-stick cooking spray
  4. Melt butter in a medium saucepan, stir in flour to make a roux, stir until bubbling and gradually whisk in chicken broth then bring to boil while stiring frequently.
  5. Remove from the heat, stir in sour cream and green chilles. Pour sauce evenly over enchiladas.
  6. Top with remaining 3/4 cup cheese and bake at 400F for 20mins until the cheese is melted and the sauce around the edge of baking tray is bubbling.


Posted in Foodie News By

george hixson

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