Shredded Chicken Enchiladas with Creamy Sour Cream Sauce
A comforting, hearty meal of shredded chicken wrapped in tortillas and covered with a creamy sour cream sauce, perfect for busy weeknights or casual gatherings.
Ingredients
Filling Ingredients
- 1 tbsp Unsalted Butter melts to add richness
- 1/2 cup finely chopped Onion (yellow or white) adds sweetness
- 1 tsp Chili Powder provides warmth
- 1/2 tsp Garlic Powder enhances flavor
- 1/2 tsp Cumin adds earthiness
- 2 tbsp Chicken Broth moisture contributor
- 1/4 cup Salsa Verde delivers a tangy kick
- 1 Chipotle Pepper in Adobo (finely chopped) adds smokiness
- 2 tbsp Whipped Cream Cheese adds creaminess
- 2 cups Shredded Chicken main protein element
- Salt to taste enhances flavors
- 1 tbsp Unsalted Butter (for sauce) 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 adds meltiness
- 1 tbsp Salsa Verde (for sauce) for added flavor
- 1/3 cup Sour Cream adds creaminess and tang
- 4 pieces Flour Tortillas (6" in diameter) for wrapping
- Chopped Cilantro or Green Onions for garnish
Instructions
Preparation
- In a skillet, melt 1 tablespoon of unsalted butter over medium heat. Once melted, add the finely chopped onion. Stir occasionally until the onion becomes translucent.
- Stir in the chili powder, garlic powder, and cumin into the onions. Keep stirring for about a minute until you can smell the spices releasing their fragrance.
- Pour in 2 tablespoons of chicken broth and add the salsa verde along with the finely chopped chipotle pepper in adobo. Cook for a couple of minutes until the sauce begins to thicken slightly.
- Add the whipped cream cheese and shredded chicken into the skillet. Stir until everything is combined thoroughly. Season with salt to taste and let the mixture heat through.
Sauce Preparation
- In a separate saucepan, melt 1 tablespoon of unsalted butter over low heat. Whisk in 1 tablespoon of all-purpose flour to make a roux.
- Gradually add 3/4 cup of chicken broth while continuously whisking until the sauce thickens and has a smooth, creamy texture.
- Stir in 1 cup of shredded Monterey or Pepper Jack cheese and 1 tablespoon of salsa verde into the sauce.
Assembly and Baking
- Preheat your oven to 350°F. Divide the chicken mixture evenly among the 4 flour tortillas. Roll them tightly and place them seam-side down in a baking dish.
- Pour the creamy sauce over the rolled tortillas, spreading the sauce evenly.
- Bake the enchiladas in the preheated oven for about 20 minutes until the sauce is bubbly and the edges are golden brown.
- Remove the enchiladas from the oven and let them sit for a few minutes. Garnish with chopped cilantro or green onions before serving.
Notes
These enchiladas can be enjoyed fresh out of the oven or as satisfying leftovers. Pair them with a simple salad or black beans for a complete meal.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g
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