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Shredded chicken enchiladas with cheesy sour cream sauce on a plate

Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce

These Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce are comforting, flavorful, and perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the 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
  • 1/4 cup Salsa Verde
  • 1 Chipotle Pepper in Adobo finely chopped
  • 2 tbsp Whipped Cream Cheese
  • 2 cups Shredded Chicken
For the 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
For Assembly
  • 4 pieces Flour Tortillas (6" in diameter)
  • Chopped cilantro or green onions (for garnish)

Method
 

Make the Shredded Chicken Filling
  1. Melt a tablespoon of unsalted butter in a non-stick pan over medium heat. Add the finely chopped onions, a pinch of salt, and the chili powder, garlic powder, and cumin. Stir gently and cook for 4-5 minutes.
  2. Add 1-2 tablespoons of chicken broth and mix well.
  3. Mix in the salsa verde, whipped cream cheese, and finely chopped chipotle pepper. Fold in the shredded chicken and cook until warm.
Craft the Cheesy Sour Cream Sauce
  1. In a small saucepan, melt another tablespoon of butter and whisk in the flour. Cook for 1-2 minutes.
  2. Slowly add 3/4 cup of chicken broth while whisking until it simmers and thickens.
  3. Add shredded cheese gradually until melted. Fold in salsa verde and sour cream, and season with salt.
Build the Chicken Enchiladas
  1. Preheat the oven to 375°F. Spray a baking dish with non-stick cooking spray.
  2. Spread 1/2 cup of chicken mixture down the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
Bake to Perfection
  1. Pour cheesy sour cream sauce over the enchiladas and bake uncovered for 15 minutes until the top is golden and slightly bubbly.
  2. Let cool for a few minutes before serving, garnished with cilantro or green onions.

Notes

To prevent tortillas from cracking, warm them in the microwave for about 10 seconds before rolling. For variations, consider adding black beans or veggies as fillings.