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Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce Recipe

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3.8 from 10 reviews

These Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce are a flavorful, comforting Mexican-inspired dish featuring tender shredded chicken simmered with spices, salsa verde, and cream cheese, all wrapped in soft flour tortillas and baked under a luscious, creamy cheese sauce blending Monterey Jack cheese and tangy sour cream. Perfect for a satisfying weeknight dinner or casual gathering, served garnished with fresh cilantro or green onions.

Ingredients

For the Shredded 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 cooked Shredded Chicken
  • Salt to taste

For the Cheesy Sour Cream Sauce:

  • 1 tbsp Unsalted Butter
  • 1 tbsp All-Purpose Flour
  • 3/4 cup Chicken Broth
  • 1 cup shredded Monterey Jack or Pepper Jack Cheese
  • 1 tbsp Salsa Verde
  • 1/3 cup Sour Cream

For Serving:

  • 4 Flour Tortillas, 6 inch diameter
  • Chopped Cilantro or Green Onions for garnish

Instructions

  1. Make the Shredded Chicken Filling: Melt the butter in a non-stick pan over medium heat. Add finely chopped onions, a pinch of salt, chili powder, garlic powder, and cumin. Stir well to coat the onions with the spices and cook for 4-5 minutes until the onions soften and become translucent.
  2. Deglaze the Pan: Pour in about 1-2 tablespoons of chicken broth, stirring and scraping the bottom of the pan to lift any browned spices and mix flavors evenly.
  3. Add Remaining Filling Ingredients: Stir in salsa verde, whipped cream cheese, finely chopped chipotle pepper, and shredded chicken into the pan. Combine thoroughly and cook for an additional 2-3 minutes until the chicken is warmed through. Remove from heat and cover to keep warm.
  4. Prepare the Cheesy Sour Cream Sauce: In a small or medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, whisking frequently to remove raw flour taste. Gradually whisk in chicken broth about 1/4 cup at a time. Allow the mixture to come to a gentle simmer, whisking often until it reduces by about one-third.
  5. Add Cheese and Salsa Verde: Stir in the shredded Monterey Jack or Pepper Jack cheese a handful at a time, allowing it to melt smoothly. Then stir in 1 tablespoon salsa verde. Remove from heat.
  6. Finish the Sauce: Let the cheese sauce cool slightly, then whisk in the sour cream until fully incorporated and creamy. Season with a pinch of salt to taste.
  7. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Lightly grease an 8×8 or 9×9 inch oven-safe baking dish with non-stick spray, olive oil, or melted butter. Spread approximately 1/2 cup of the chicken mixture down the center of each flour tortilla. Roll the tortillas snugly to enclose the filling and place seam side down in the prepared dish.
  8. Bake: Pour the cheesy sour cream sauce evenly over the rolled enchiladas, covering them completely. Bake uncovered for 15 minutes until hot and slightly bubbling.
  9. Serve: Remove from oven and let cool for 1-2 minutes. Garnish with chopped cilantro or green onions and serve warm.

Notes

  • The shredded chicken can be prepared ahead of time or use leftover rotisserie chicken for convenience.
  • Adjust the spice level by adding more or fewer chipotle peppers depending on your heat preference.
  • Use whole wheat or corn tortillas for a different texture or dietary needs but note corn tortillas may be less pliable.
  • If the sauce looks separated after adding sour cream, whisk vigorously; it will come together smoothly.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Find it online: https://flavorspath.com/shredded-chicken-enchiladas-with-cheesy-sour-cream-sauce-recipe/