Description
These Chicken Enchiladas with Cheesy Sour Cream Sauce are a deliciously creamy and spicy Mexican-inspired dish perfect for a family dinner. The shredded chicken filling is seasoned with chili powder, cumin, and chipotle pepper, wrapped in warm flour tortillas, and baked under a rich, cheesy sour cream sauce until bubbly and golden.
Ingredients
Shredded Chicken Filling
- 1 tbsp Unsalted Butter
- 1/2 cup finely chopped Onion (yellow or white)
- 1 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Cumin
- 2 tbsp Chicken Broth (divided)
- 1/4 cup Salsa Verde
- 1 Chipotle Pepper in Adobo (finely chopped)
- 2 tbsp Whipped Cream Cheese
- 2 cups Shredded Chicken
- Salt (to taste)
Cheesy Sour Cream Sauce
- 1 tbsp Unsalted Butter
- 1 tbsp All-Purpose Flour
- 3/4 cup Chicken Broth
- 1 cup shredded Monterey or Pepper Jack Cheese
- 1 tbsp Salsa Verde
- 1/3 cup Sour Cream
Assembly
- 4 Flour Tortillas (6″ in diameter)
- Chopped Cilantro or Green Onions (for garnish)
Instructions
- Make the Shredded Chicken Filling: Melt butter in a non-stick pan over medium heat. Add onions, a pinch of salt, and the seasonings—chili powder, garlic powder, and cumin. Stir well to combine and cook for 4-5 minutes until the onions are softened and fragrant.
- Add Chicken Broth: Pour in about 1-2 tablespoons of chicken broth, stirring to scrape up any browned spices sticking to the pan. This adds moisture and helps to blend the flavors.
- Combine Chicken and Flavorings: Stir in the salsa verde, whipped cream cheese, finely chopped chipotle in adobo, and shredded chicken. Mix thoroughly to coat the chicken evenly with the sauce and spices. Cook for 2-3 minutes to heat through, then set aside and cover to keep warm.
- Prepare Cheesy Sour Cream Sauce: In a small or medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes, whisking frequently to eliminate the raw flour taste. Gradually whisk in the chicken broth about 1/4 cup at a time, allowing the mixture to combine smoothly. Bring the sauce to a simmer, whisking often until it thickens and reduces by about one-third. Stir in shredded cheese gradually until melted and smooth, then mix in salsa verde. Remove from heat.
- Finish the Sauce: Let the cheese sauce cool for a couple of minutes—it may appear slightly separated, which is normal. Whisk in the sour cream until fully incorporated, creating a creamy and smooth sauce. Season with salt to taste.
- Assemble Enchiladas: Preheat oven to 375°F (190°C). Lightly grease an 8×8 or 9×9 inch glass or ceramic baking dish with non-stick spray, olive oil, or melted butter. Spread about 1/2 cup of the chicken mixture down the center of each tortilla. Roll each tortilla tightly to enclose the filling and place seam-side down in the prepared baking dish.
- Add Sauce and Bake: Pour the cheesy sour cream sauce evenly over the enchiladas, covering each one. Bake uncovered for 15 minutes or until the sauce is bubbly and slightly golden on top.
- Serve: Remove from the oven and let the enchiladas cool for a couple of minutes. Garnish with chopped fresh cilantro or green onions before serving hot.
Notes
- Use freshly shredded chicken from rotisserie or cooked breasts for best texture.
- Adjust the heat level by adding more or less chipotle pepper according to your spice preference.
- To make ahead, assemble the enchiladas and refrigerate them covered; bake just before serving, increasing bake time by about 5 minutes if baking from cold.
- For a gluten-free version, substitute flour tortillas with corn tortillas and use gluten-free flour for the sauce.
- If a smoother sauce is preferred, strain after whisking in the sour cream to remove any lumps.
