Easy Shredded Chicken Enchiladas with Creamy Sour Cream Sauce
These Easy Shredded Chicken Enchiladas with Creamy Sour Cream Sauce offer a delightful combination of comforting flavors and straightforward preparation, perfect for weeknight dinners and gatherings.
Ingredients
For the filling
- 1 tbsp Unsalted Butter adds richness
- 1/2 cup finely chopped Onion (yellow or white) provides sweetness
- 1 tsp Chili Powder adds warmth
- 1/2 tsp Garlic Powder enhances flavor
- 1/2 tsp Cumin offers earthiness
- 2 tbsp Chicken Broth for moisture
- 1/4 cup Salsa Verde for tangy flavor
- 1 Chipotle Pepper in Adobo, finely chopped adds smokiness
- 2 tbsp Whipped Cream Cheese for creamy texture
- to taste Salt enhances flavors
- 1 tbsp Unsalted Butter for sauce, adds richness
- 1 tbsp All-Purpose Flour thickens sauce
- 3/4 cup Chicken Broth for sauce, provides moisture
- 1 cup shredded Monterey or Pepper Jack Cheese melts for creaminess
- 1 tbsp Salsa Verde for sauce, adds flavor
- 1/3 cup Sour Cream for creamy consistency
- 4 pieces Flour Tortillas, 6" in diameter holds filling
- Chopped Cilantro or Green Onions for garnish for freshness
Instructions
Preparation
- In a medium skillet, melt 1 tablespoon of unsalted butter over medium heat until it foams.
- Add 1/2 cup of finely chopped onion and sauté until soft and translucent, about 3-5 minutes.
- Stir in 1 teaspoon of chili powder, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of cumin for about a minute.
- Pour in 2 tablespoons of chicken broth and stir in 1/4 cup of salsa verde and 1 chopped chipotle pepper. Cook until the mixture thickens slightly.
- Remove from heat and let cool slightly before adding 2 tablespoons of whipped cream cheese, mixing until smooth.
- Taste the filling and adjust the salt as needed.
Sauce Preparation
- Preheat your oven to 350°F (175°C).
- In a small saucepan, melt 1 tablespoon of unsalted butter over medium heat and whisk in 1 tablespoon of all-purpose flour.
- Gradually add 3/4 cup of chicken broth, stirring consistently until smooth.
- Add 1 cup of shredded cheese and 1 tablespoon of salsa verde, stirring until melted and creamy.
- Remove from heat and mix in 1/3 cup of sour cream until fully blended.
Assembly
- Spread a thin layer of sauce at the bottom of a baking dish.
- Fill each flour tortilla with a portion of the chicken filling and roll tightly. Place seam-side down in the baking dish.
- Pour the remaining creamy sauce over the rolled enchiladas.
- Bake for 20-25 minutes or until the sauce is bubbling and lightly golden.
- Garnish with chopped cilantro or green onions before serving.
Notes
Serve these enchiladas with a fried egg on top for breakfast, or enjoy them as leftovers for lunch. Allow them to cool slightly before serving for better cohesion.
Nutrition
Serving: 1g
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