Sour Cream Chicken Enchiladas

For quite some time I have been searching for the perfect sour cream sauce to pour over chicken enchiladas! Well, ladies and gentlemen, I think this is what I have been searching for all my life! Ok maybe not all my life but for several years! Made this the other night and all I can tell you is this……it was amazing! We loved it and you would have thought our surname should be Cruz or Cortez, not Cox!!! We found it!! The best sour cream sauce and it was so simple! The picture below was our first chicken enchiladas that would make any Tex Mex restaurant proud! Found it on line but don’t remember the web site so forgive me whoever posted it for not acknowledging you!

I made 6 enchiladas with shredded chicken from Costco and sautéed 1/2 white onion in a little butter with some Lawrys seasoning salt! Put a little of the chicken, onion mixture and a sprinkle of the Mexican shredded cheese inside a corn tortilla that I had seared in hot oil 2-3 seconds on each side! Placed the enchilada in a greased pan and covered with the sour cream sauce and topped with sharp cheddar cheese. Baked in preheated 350 oven for about 25 min or until sauce bubbled and cheese was melted ! Ole’.

Make a roux with the flour and butter and then slowly add the chicken broth. Stir u til paste is smooth and add rests of ingredients. Stir until mixed.