How Do You Make Sour Cream Chicken Enchiladas?
These sour cream chicken enchiladas will melt in your mouth. This is also my personal recipe. Grease bottom of a glass baking dish. Add the chicken breasts, olives and onions. Drizzle with olive oil. Season as desired. I use Cavender’s. Bake at 375 until chicken is done. While chicken is baking, fry the corn tortillas in the HOT vegetable oil. A couple seconds on each side. Do not over-fry, you want the tortillas to stay soft. Use paper towels to blot between each layer. Set aside. In a large saucepan, combine chicken broth with flour and heat until flour is dissolved. Add the whipping cream or half and half. Add salt and pepper. Heat until slight boil. Add sour cream and reduce heat to low. Stir until slightly thickened. Keep on warm. Now that the chicken is done, in the same glass pan shred the chicken and mix well into the olives and onions. Push all this to one side of the glass pan. Grab a tortilla and dip it both sides in the sour cream mixture in Step 3. Fill with chicken mixtur
