Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce
These enchiladas are filled with tender shredded chicken and topped with a creamy, cheesy sauce, making them a comforting and satisfying dish for any occasion.
Ingredients
Filling Mixture
- 1 tbsp Unsalted Butter adds richness
- 1/2 cup finely chopped Onion (yellow or white) offers sweetness
- 1 tsp Chili Powder provides warmth
- 1/2 tsp Garlic Powder contributes savoriness
- 1/2 tsp Cumin enhances earthiness
- 2 tbsp Chicken Broth adds moisture
- 1/4 cup Salsa Verde brings acidity
- 2 tbsp Whipped Cream Cheese adds creaminess
- 2 cups Shredded Cooked Chicken structural component
Sauce
- 1 tbsp Unsalted Butter for sauce, adds creaminess
- 1 tbsp All-Purpose Flour thickens sauce
- 3/4 cup Chicken Broth for sauce, adds moisture
- 1 cup shredded Monterey or Pepper Jack Cheese adds creaminess
- 1 tbsp Salsa Verde for sauce, brings acidity
Assembly
- 1/3 cup Sour Cream adds tanginess
- Chopped Cilantro or Green Onions for garnish adds freshness
Instructions
Preparation
- In a large skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the finely chopped onion and sauté until translucent, about 3-5 minutes.
- Add chili powder, garlic powder, and cumin to the skillet. Stir and cook for another minute to bloom the spices.
- Pour in chicken broth, salsa verde, and chopped chipotle pepper. Mix well and simmer until slightly thickened.
- Reduce heat to low and stir in whipped cream cheese until fully incorporated.
- Add shredded cooked chicken and season with salt to taste, ensuring an even coating.
Sauce
- Preheat oven to 350°F. In a saucepan, melt 1 tablespoon of unsalted butter and whisk in flour until a roux forms, cooking for about a minute.
- Gradually add chicken broth, whisking continuously to thicken. Stir in shredded cheese and salsa verde until melted.
Assembly and Baking
- Spread a layer of cheesy sauce on the bottom of a baking dish. Fill tortillas with chicken mixture and roll tightly, placing seam-side down in the dish.
- Pour remaining sauce over enchiladas and cover well.
- Bake for approximately 20 minutes until bubbly and golden on the edges.
- Allow to cool slightly before garnishing with chopped cilantro or green onions.
Notes
For the best results, ensure chicken is shredded finely and taste the filling before rolling for seasoning adjustments. Prepping toppings ahead can streamline serving.
Nutrition
Serving: 1g
Tried this recipe?Let us know how it was!