Anna's Sour Cream Chicken Enchiladas

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No tomatoes, no condensed soup. Authentic all the way! This is my ultimate comfort food.

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Steps

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Melt butter and add olive oil in large saute pan.

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Add onions , garlic and jalapenos and cook till tender.

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Add 1 / 3 of veggie mix to chicken along with 1 / 2 c cheese , 1 c sour cream , and cilantro and lime juice if using.

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Add flour to remaining veggies in pan and stir till coated.

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Add chicken broth and milk to veggies and bring to boil.

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Reduce heat till the sauce is simmering and simmer for 3-5 minutes untill slightly thickened.

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Remove from heat and cool till warm.

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Add sour cream and stir till combined.

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Coat a 9x13 pan with cooking spray and place 2 t of sauce on the bottom of the pan and tilt till the bottom is completely coated.

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Place 1 / 8 of the mixture in each tortilla and roll and place seam-down in pan.

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When all the enchiladas are rolled and in the pan , pour remaining sauce over the top , coating all.

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Cover with tinfoil and bake at 350f for 35 minutes.

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Remove pan from oven , remove foil and cover enchiladas with remaining cheese.

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Return uncovered to oven for 5 .

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Ingredients

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boneless skinless chicken breasts, sweet onion, jalapenos, garlic cloves, butter, olive oil, flour, sour cream, chicken broth, milk, flour tortillas, cheese, cilantro, lime juice, cooking spray