Sour Cream Chicken Enchiladas are So Fire! This recipe features tender chicken and onion mixed with corn, black beans, salsa, and cheese, rolled in tortillas, covered in a creamy sour cream and green chili sauce, then baked until bubbly and golden.
Preheat pan over medium heat and start melting butter with olive oil. Once butter starts to foam, add taco seasoning and incorporate into butter. Next add chicken and cook for about 3 min stirring occasionally. Set chicken aside.
In the same pan cook down onion until soft.
In a large bowl combine chicken, onion, corn, beans, salsa, and 1 cup cheese. Mix well, and set aside.
Preheat a new pan over medium heat. Melt 3 Tbs butter and add 3 Tbs flour to make your roux. Stir constantly until desired golden color. (About 3-5 min). Next add your chicken broth in batches slowly while stirring. Once thickened set aside to cool for 5 min. Once cooled mix in your sour cream and green chilis.
Next roll up your enchiladas and place in a 9X13 casserole dish. Pour sauce over the top and spread evenly. Top with the rest of your cheese. Bake at 375F for 20-30 min or until cheese is melted and bubbly. Top with cilantro and enjoy.
