A white sauce chicken enchilada using sour cream, chicken broth, jalapeno and cheese and rolled up in flour tortillas.
Sour Cream Chicken Enchiladas
When I decided to make these white chicken enchiladas it was because I had acquired ten pounds of boneless, skinless chicken tenders and needed to start coming up with ways to deplete some of them.Yes, these are a little different from a red sauce, authentic Mexican style, corn enchilada. There are more of a Tex-Mex style, using a white sauce, which can be shortcut by using cream of chicken soup (which I often do), and sour cream, a little jalapeno and shredded cheese, Pepper Jack cheese if you like a bite, all rolled up in a flour tortilla. Speed things up by using pre-cooked chicken or a store-bought rotisserie chicken.
