Chicken Enchiladas with Sour Cream and Green Chilies
Creamy chicken enchiladas filled with shredded chicken, green chiles, and a tangy sour cream sauce, topped with melted cheese and baked until bubbly.
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack or cheddar cheese divided
- ½ small white onion finely chopped
- 1 garlic clove minced
- ¼ cup chopped fresh cilantro optional
- Salt and pepper
Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- ¾ cup sour cream
- 4 oz diced green chiles , drained
- ½ tsp ground cumin
- ¼ tsp chili powder optional
- Salt and freshly ground black pepper
Assembly
- 8 flour tortillas 6–8 inch
- 1 cup shredded cheese for topping
- Chopped cilantro and lime wedges for serving
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a medium skillet over medium heat, melt butter. Add flour and whisk for about 1 minute until slightly golden.
- Slowly whisk in chicken broth, simmer until sauce thickens, 2–3 minutes.
- Remove from heat and stir in sour cream, green chiles, cumin, chili powder, salt and pepper. Adjust consistency with extra broth if needed.
- Combine shredded chicken, half of the sauce, chopped onion, garlic, and 1/2 cup cheese in a bowl.
- Spoon filling into each tortilla, roll tightly, and place seam-side down in the baking dish.
- Pour remaining sauce over enchiladas, top with remaining cheese, cover with foil and bake 15 minutes. Remove foil and bake 5–8 minutes more until cheese is bubbly.
- Let rest 5 minutes, then garnish with cilantro and lime wedges and serve warm.
Notes
- Warm tortillas before rolling to prevent cracking.
- Leftovers keep in the fridge for 3–4 days and reheat well in the oven.
- Swap chicken for turkey or shredded pork if desired.
Nutrition
Calories: 480kcalCarbohydrates: 34gProtein: 32gFat: 24gSaturated Fat: 10gSodium: 820mgSugar: 4g
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