This Sour Cream Chicken Enchiladas recipe will have everyone begging for more! Made with homemade white enchilada sauce, shredded chicken & lots of melty cheese!
Prep Time15 minutesminutes
Cook Time35 minutesminutes
Total Time50 minutesminutes
Ingredients
White Enchilada Sauce:
2tablespoonsbutter
2serrano peppers, diced (seeds-in if you like the heat; reduce to 1 if you’re not a fan of spicy food)
1jalapeño pepper, seeded, minced
3large cloves of garlic, minced
2tablespoonsall-purpose flour
2cupschicken broth
2cupssour cream
16ozjar of Salsa Verde, I recommend Ortega Medium Salsa Verde
Preheat the oven to 350. Spray/grease a 9×13 baking dish, set aside.
White Enchilada Sauce: Melt butter in a large sauce pan over medium-high heat. Add serrano and jalapeno peppers and saute until soft, about 3 minutes. Add the garlic, cooking for 30 seconds.
Stir in the flour and let cook for 2 minutes. Slowly whisk in the chicken broth until smooth and bring mixture back to a low boil.
Stir in the sour cream, salsa, cumin, salt, garlic powder, white pepper, cayenne and cilantro until the sauce is smooth. Remove from heat.
Add 1 cup of sauce to the bottom of the prepared baking dish. Add chicken, cheese, and chopped onion to the center of each tortilla and roll, placing seam-side down in the dish. Repeat until pan is filled.
Pour the sauce over the enchiladas, top with leftover cheese, and bake for 25 to 30 minutes, until the cheese is melted and sauce is bubbling.
Video
Notes
Salsa Verde: I recommend using the Ortega brand Medium Salsa Verde to achieve the preferred taste. The medium is not hot, just flavorful. I tried a more expensive Salsa Verde and was very disappointed in the lack of flavor it added to the sauce.
Freeze: Cook the sauce and cool completely (I do it quickly using an ice water bath). Assemble the enchiladas in portion-friendly dishes and wrap well with plastic wrap or foil. To cook thawed, bake at 350 for 30-35 minutes (or to an internal temperature of 165). To cook straight from the freezer, increase the baking time to 45-55 minutes.