Sour Cream Chicken Enchiladas
Creamy with a hint of smoky spice, these Sour Cream Chicken Enchiladas are an update on a classic. Simple to make and even easier to eat!
Servings 10 enchiladas
Cost $25
Equipment
- 1 9x12 baking dish
Ingredients
- 1/2 small onion, diced
- 4 large cloves garlic, minced
- 1 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp ground black pepper
- 1 1/2 tsp kosher salt, divided
- 5 tbsp butter (salted or unsalted) or olive oil
- 1/4 cup flour
- 2 cups warm or room temperature low sodium chicken broth
- 2 tbsp adobo sauce from the canned peppers (plus the peppers in the can)
- 1 small onion, sliced into 1/4-inch strips
- 1 large red bell pepper, sliced into 1/4-inch strips
- 8 oz sour cream
- 1 1/2 cups shredded Monterrey Jack cheese, divided
- 1 4 oz can diced green chiles or jalapeños
- 3 cups shredded chicken breast
- 2-3 chipotle peppers in adobo sauce, minced
- 8 soft taco-sized flour tortillas
- Optional toppings we love: black olive, sliced green onion, pico de gallo, fresno chili peppers and guac
Instructions
- Preheat oven to 350 Degrees. Lightly grease a large 9x12 baking dish with non-stick cooking spray or brush with olive oil.
- Heat a large skillet with high sides to a medium heat. Add butter. When the butter melts, add the onion, garlic, cumin and coriander. Reduce the heat to medium low. Sweat the mixture until the onions are soft and translucent about 3 minutes. Add flour, give it a stir and cook for 1-2 minutes. Take off heat and VERY slowly whisk in chicken stock so there are no lumps. When all the chicken stock has been added, add the adobo sauce, 1/2 teaspoon salt, and green chiles. Stir to combine. Return the pot to the heat and bring to boil then reduce to simmer. Simmer 8-10 minutes until sauce has thickened. The sauce should coat the back of a spoon.
- While the sauce thickens, saute the veggies. Heat a medium skillet over a medium-high flame. Add the olive or butter. Add the veggies and 1/2 teaspoon salt. Stir to combine. Cook stirring often until the veggies are softened and slightly charred in spots, about 5-6 minutes. Set aside.
- After the mixture has thickened, stir in the sour cream to the broth mixture. Simmer five minutes longer. Remove the pot from heat and add 1 cup of shredded cheese. Mix until cheese is melted.
- To assemble: Add the chicken to the pepper mixture in the skillet. Add 1 cup of the sauce and minced chipotle peppers to shredded chicken. Toss to combine. Season filling to taste with salt and pepper. Coat the bottom of your prepared casserole dish with enough sauce to coat the bottom of the pan. Place a heaping 1/3 cup of chicken mixture in tortilla. Roll the tortilla up jelly roll fashion. Place in casserole dish seam side down. Repeat with remaining tortillas. Cover enchiladas with remaining sauce and sprinkle with remaining cheese.
- Bake for 30 min or until the cheese has melted and the sauce is bubbly and hot. Serve with green onions, tomatoes, black olives, and sour cream.
Nutrition
Serving: 1enchilada