Chicken Enchiladas with Green Chile Sour Cream Sauce

My awesome friend Jen came over today and watched my little girl for me (yes, I have a lot of friends named Jennifer).  So I invited her to join us for dinner. Usually, as a rule of thumb, I do not try out new dishes with guests. What if it didn’t taste good?  Then I would be completely embarrassed that I served it to a guest.  But I’ve been feeling bold, so I decided to try out a new recipe for Chicken Enchiladas with Green Chile Sour Cream Sauce:


This was another recipe I found when a Pinterest Pin led me to Food Gawker:  I’ve been really excited about this one.


Jen kept me company in the kitchen while hubby took the sweet pea out to play.  Once again I baked the chicken, 350 for about 30 Minutes.  If there is a better way to cook the chicken, please feel free to comment. I baked it instead of sauteing it in the skillet because in the end I wanted to shred it for the enchiladas.  I knew if I cut it up in chunks, I wouldn’t be able to shred it.


When I first mixed in the flour and butter is clumped into a big, doughy ball. But once I mixed in the chicken broth and later the sour cream, everything smoothed out into a nice cream sauce.


A quick 30 minutes in the oven and the meal was ready!  And I have to say, that this is one of the best meals I’ve made from Pinterest.  If you are looking for creamy, chicken enchiladas, this is definitely the recipe to make.


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