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Chicken Enchiladas with Sour Cream Sauce

Creamy, cheesy chicken enchiladas baked in a tangy sour cream and green chile sauce.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

  • 2 tablespoons unsalted butter for sautéing onion
  • 1 medium onion chopped
  • 2 teaspoons garlic minced
  • 1 14-oz can green chiles not drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked chicken shredded or chopped (rotisserie works well)
  • 1 cup Colby Jack cheese grated (for filling)
  • 3 tablespoons unsalted butter for sauce roux
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth warmed
  • 1 cup sour cream
  • 1 14-oz can green chiles not drained (for sauce)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Kosher salt for sauce
  • 1/2 teaspoon black pepper for sauce
  • 8-10 flour tortillas fajita size (not the very large ones)
  • 1.5 cups Colby Jack cheese shredded (for topping)
  • 2 tablespoons cilantro fresh, chopped, for garnish

Instructions

  • Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  • In a large skillet, melt 2 tablespoons butter over medium heat. Add the chopped onion and sauté until soft, about 4–5 minutes.
  • Add the minced garlic and cook 30 seconds, then stir in 1 can (14 oz) green chiles, cumin, chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook 1–2 minutes.
  • Stir in the shredded chicken until evenly coated, then remove from heat and stir in 1 cup grated Colby Jack cheese until melted; set the filling aside.
  • In a separate skillet, melt 3 tablespoons butter over medium heat. Whisk in 3 tablespoons flour and cook 1 minute to make a roux.
  • Slowly whisk in the warmed 2 cups chicken broth until smooth and slightly thickened, then reduce heat to low.
  • Stir in 1 cup sour cream, the second can (14 oz) green chiles, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until smooth and lump-free; remove from heat.
  • Wrap tortillas in a clean towel or paper towels and microwave on HIGH for 30 seconds to 1 minute until warm and pliable.
  • Spoon a thin layer of the sauce over the bottom of the prepared baking dish.
  • Place a tortilla on a work surface, spoon about 1/4 cup chicken filling down the center, roll tightly, and place seam-side down in the baking dish. Repeat with remaining tortillas.
  • Ladle the remaining sauce evenly over the enchiladas and sprinkle 1 1/2 cups shredded Colby Jack cheese over the top.
  • Bake in the preheated oven for 20–25 minutes, until bubbly and cheese is lightly browned. Let rest 5–10 minutes, then garnish with chopped cilantro and serve.

Equipment

  • 9x13 inch Baking Dish
  • Large Skillet
  • Medium Skillet
  • Measuring Cups and Spoons
  • Whisk
  • Spatula or Wooden Spoon
  • microwave-safe plate or towel

Notes

  • Shred cheese from a block for best melting.
  • Rotisserie chicken speeds prep time.
  • Warm tortillas so they roll without tearing.
  • Use fajita-size tortillas for the shown yield.
  • Let enchiladas rest before cutting to help them set.