Description
This Simple Sour Cream Chicken Enchiladas recipe features tender shredded chicken enveloped in creamy, cheesy sauce with a hint of green chiles and cumin, baked to perfection for a comforting and flavorful Mexican-American main course.
Ingredients
Scale
Chicken Filling
- 2 cups cooked shredded chicken
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (4 oz) diced green chiles
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
Assembly
- 2 cups shredded Monterey Jack cheese
- 8 small flour tortillas
- Fresh cilantro for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready to bake the enchiladas.
- Sauté Vegetables: In a large skillet over medium heat, heat the olive oil and sauté the finely chopped onion until it becomes soft and translucent, about 3 to 4 minutes. Add the minced garlic and diced green chiles, cooking for an additional minute to release their flavors.
- Make Sauce Base: Stir in the all-purpose flour into the skillet mixture and cook for 1 minute to eliminate the raw flour taste. Slowly whisk in the chicken broth, bringing the mixture to a simmer and continuing to cook until it thickens, approximately 3 to 4 minutes.
- Finish Sauce: Remove the skillet from heat and stir in the sour cream, ground cumin, salt, and black pepper until smooth and well combined.
- Combine Chicken Mixture: In a separate bowl, combine the shredded chicken with half a cup of the sour cream sauce and half a cup of shredded Monterey Jack cheese, mixing thoroughly to coat the chicken evenly.
- Assemble Enchiladas: Divide the chicken mixture evenly among the 8 small flour tortillas. Roll up each tortilla tightly and place them seam-side down in a greased 9×13-inch baking dish, arranging them snugly side by side.
- Add Sauce and Cheese: Pour the remaining sour cream sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining shredded Monterey Jack cheese on top to create a cheesy crust.
- Bake: Bake the enchiladas uncovered in the preheated oven for 25 to 30 minutes, or until the sauce is bubbly and the cheese on top is melted and golden brown.
- Garnish and Serve: Remove from the oven and garnish with fresh cilantro if desired, then serve hot for a creamy, flavorful meal.
Notes
- You can use rotisserie chicken for convenience to save prep time.
- For a spicier version, add a dash of hot sauce or substitute pepper jack cheese for Monterey Jack cheese.
