Description
A comforting and creamy chicken enchilada recipe featuring smoky roasted Hatch green chiles and a homemade sour cream sauce, perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 2 cups cooked chicken, shredded (rotisserie chicken works great for ease)
- 1 cup roasted Hatch green chiles, chopped (jarred or fresh roasted)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1 cup sour cream (full-fat preferred, light works too)
- 1/2 cup chicken broth
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter
- 1/2 teaspoon chili powder
- Salt to taste
- 8 to 10 corn tortillas (softened before rolling)
- 2 cups shredded Monterey Jack cheese
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Prep the Chicken Filling: In a large skillet over medium heat, melt 1 tablespoon butter. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and sauté for 30 seconds until fragrant. Stir in shredded chicken, chopped Hatch green chiles, ground cumin, salt, and pepper. Warm through for 5 minutes. Remove from heat and set aside.
- Make the Sour Cream Sauce: In a medium saucepan, melt remaining 1 tablespoon butter over medium heat. Sprinkle in flour and whisk constantly for 1-2 minutes until bubbling but not browned. Slowly whisk in chicken broth, stirring continuously to prevent lumps. Reduce heat to low and stir in sour cream and chili powder. Warm gently until sauce thickens slightly, about 3-4 minutes. Season with salt to taste. Remove from heat.
- Prepare the Tortillas: Wrap corn tortillas in a damp paper towel and microwave for 30 seconds to soften.
- Assemble the Enchiladas: Preheat oven to 350°F (175°C). Spread a thin layer of sour cream sauce on the bottom of a baking dish. Spoon about 1/4 cup chicken filling down the center of each tortilla, sprinkle with shredded cheese, roll tightly, and place seam-side down in the dish. Repeat with remaining tortillas.
- Top and Bake: Pour remaining sour cream sauce evenly over enchiladas. Sprinkle remaining shredded cheese on top. Bake uncovered for 20-25 minutes until cheese is bubbly and lightly golden.
- Garnish and Serve: Let enchiladas rest for 5 minutes before serving. Sprinkle chopped fresh cilantro on top if desired.
Notes
Softening tortillas before rolling prevents tearing. Use gentle heat when warming sour cream sauce to avoid curdling. Adjust seasoning gradually due to salt in broth. Sauce can be made ahead and reheated gently with broth. For dairy-free, substitute sour cream and cheese with plant-based alternatives. For gluten-free, use cornstarch instead of flour and certified gluten-free tortillas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3
- Sodium: 550
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 3
- Protein: 22
Keywords: chicken enchiladas, Hatch green chiles, creamy sour cream sauce, easy dinner, Southwestern recipe, comfort food