Homemade Chicken Enchiladas! (with NO cream soup)

Soups, bean dishes, 

green smoothies and salmon/veggies  

are usually what is on the menu at our house, 

however, I really enjoy adding 

a little bit of FUN to dinner a few times a month!

I have always LOVED Chicken Enchiladas,  

however, I really try to avoid recipes that use cans 

of Cream of Chicken or Cream of Mushroom soup. 
If you follow my blog, you know that I love making things from scratch so that I know exactly what ingredients go into our meals!

So, I worked on a replacement for the can of soup 

and WOW, do we have a winner at our house!

I just melted butter, added in flour to make a roux, 

added in chicken broth and simmered until was thickened 

then added in sour cream and green chilies and it was PERFECT!!

Creamy Chicken Enchiladas

10 corn tortillas

2-3 cups grated cheese

(meat mixture)

1 large onion chopped

1 Tbsp. Olive Oil

2-3 cups cooked chicken

1 Tbsp. Chili Powder

Saute onion in olive oil under tender

Add in cooked chicken and chili powder and stir until combined

(sauce)

3 Tbsp. butter

1/3 cup flour

2 cups chicken broth

1 cup sour cream

1 can diced green chilies

Melt butter and then add in flour and whisk until well combined

Add in chicken broth and whisk together and boil until thickened (about 5 minutes)

Add in sour cream and diced green chilies and stir until smooth.

Spoon meat mixture and cheese on each tortilla and roll up and place seam side down in a greased baking 9x13 baking dish.

Cover with sauce and sprinkle with remaining cheese. 

Bake at 375 degrees for 30 minutes until bubbly and browned.

Top with your choice of tomatoes, lettuce, cilantro, salsa, or sour cream.

This is a family favorite that is always enjoyed 

by all each time it's made at our house!
I hope you enjoy it as well 

and you can feel good that you are 

using basic ingredients and aren't using 

canned soup to make it up!