Shredded Chicken Enchiladas with Cheesy Sour Cream Sauce
A comforting and satisfying dish featuring tender chicken wrapped in soft tortillas and drizzled with a creamy cheese sauce.
Ingredients
For the 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
For the cheese sauce
- 1 tbsp Unsalted Butter
- 1 tbsp All-Purpose Flour
- 3/4 cup Chicken Broth
- 1 cup shredded Monterey or Pepper Jack Cheese
- 1 tbsp Salsa Verde for sauce
- 1/3 cup Sour Cream
For assembly
- 4 pieces Flour Tortillas (6" in diameter)
- Chopped Cilantro or Green Onions for garnish
Instructions
Preparation of Filling
- Melt unsalted butter in a skillet over medium heat. Add finely chopped onion and cook until soft and translucent.
- Sprinkle in chili powder, garlic powder, and cumin, stirring until the spices toast slightly.
- Add chicken broth, salsa verde, and chipotle pepper. Mix to create a flavorful filling.
- Incorporate whipped cream cheese into the filling, stirring until smooth. Adjust salt to taste.
Preparation of Sauce
- Melt unsalted butter in a saucepan over medium heat, then whisk in all-purpose flour until a paste forms.
- Gradually add chicken broth while whisking constantly until the sauce thickens and coats the back of a spoon.
- Stir in shredded cheese and salsa verde until melted and combined.
Assembly and Baking
- Preheat the oven and prepare a baking dish.
- Lay a tortilla flat, spoon filling into the center, and roll tightly. Place seam-side down in the baking dish.
- Repeat with remaining tortillas and filling.
- Pour the cheesy sauce over the enchiladas, ensuring they are covered. Sprinkle with leftover cheese.
- Bake until heated through and bubbly, and cheese is melted and golden. Let sit for a few minutes before serving.
Notes
Serve with Mexican rice or black beans for added substance. Top with fresh cilantro or green onions for color.