Description
These Sour Cream Chicken Enchiladas feature tender, cumin-spiced chicken wrapped in warm flour tortillas, smothered in a creamy sour cream and green chile sauce, then baked with melted Colby Jack cheese for a comforting Mexican-inspired dish perfect for family dinners.
Ingredients
Scale
Chicken Filling
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts
- 1 tbsp ground cumin
- Salt and pepper to taste
- Green chile or jalapenos, diced (about 1/4 cup)
Enchiladas
- 8 flour tortillas
- 2 cups shredded Colby Jack cheese, divided
Sauce
- 4 tbsp butter
- 4 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the enchiladas.
- Cook Chicken: In a sauté pan over medium heat, warm the olive oil. Cut chicken breasts into small pieces, season with ground cumin, salt, and pepper, then sauté until fully cooked and no longer pink inside.
- Prepare Tortillas: Warm the flour tortillas in the microwave for 30 to 60 seconds to make them pliable. Place about 1/8 cup of the cooked chicken in the center of each tortilla and top with 2 tablespoons of shredded cheese. Roll each tortilla tightly and place seam-side down in a greased casserole dish.
- Make Sauce: In a small saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk constantly to form a smooth roux. Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Remove from heat once fully incorporated.
- Finish Sauce: Stir the sour cream and diced green chile or jalapenos into the sauce. Season with salt and pepper to taste. Pour this creamy sauce evenly over the rolled tortillas in the casserole dish. Sprinkle the remaining shredded cheese evenly on top.
- Bake Enchiladas: Place the casserole dish in the preheated oven and bake for 20 minutes or until the cheese is melted and bubbly, and the sauce is hot throughout. Remove from oven and let cool slightly before serving.
Notes
- Use fresh or canned diced green chilies or jalapenos depending on desired heat level.
- For extra flavor, add chopped onions or garlic to the chicken while sautéing.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
- To reduce calories, substitute sour cream with Greek yogurt.
- Warming tortillas before filling prevents cracking while rolling.
