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Sour Cream Chicken Enchiladas Recipe

Sour cream chicken enchiladas in a baking dish covered in creamy green chile sauce and melted Monterey Jack cheese
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These sour cream chicken enchiladas are filled with shredded chicken, black beans, and Monterey Jack cheese, smothered in a creamy homemade green chile sour cream sauce. Ready in 50 minutes total with 20 minutes of prep and 30 minutes of baking.

Ingredients

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  • 4 tablespoons unsalted butter (half a stick)
  • 1 tablespoon minced onion
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 5 tablespoons all-purpose flour
  • 2 to 3 cups low-sodium chicken broth
  • 1 cup full-fat sour cream
  • 4 ounces diced green chiles (1 can)
  • 2 and 1/2 cups shredded cooked chicken
  • 15 ounces canned black beans, drained and rinsed
  • 4 green onions, chopped
  • 1 tablespoon fresh lime juice
  • 2 cups shredded Monterey Jack cheese, divided
  • 8 large flour tortillas

Instructions

  1. Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish and set aside.
  2. Melt butter in a small saucepan over medium heat. Add minced onion, garlic, salt, and cumin. Cook for 1 minute until softened and fragrant.
  3. Stir in flour and cook for 30 seconds until a thick paste forms.
  4. Slowly whisk in chicken broth until the sauce is smooth. Simmer 1 to 2 minutes if too thin, or add a splash more broth if too thick.
  5. Remove from heat completely. Stir in sour cream and green chiles. Do not return to heat after this step. Set sauce aside.
  6. In a medium bowl, combine shredded chicken, black beans, green onions, lime juice, 1 cup Monterey Jack cheese, and 1 cup enchilada sauce. Stir to combine.
  7. Spread 1/2 cup enchilada sauce across the bottom of the prepared baking dish.
  8. Spoon about 1/2 cup filling into each tortilla, roll snugly, and place seam side down in the dish.
  9. Pour remaining sauce evenly over all enchiladas. Top with remaining 1 cup Monterey Jack cheese.
  10. Bake uncovered at 350 degrees F for 20 to 30 minutes until cheese is melted, golden, and bubbly at the edges.
  11. Add toppings and serve hot.

Notes

  • Always use full-fat sour cream and remove the sauce from heat completely before stirring it in to prevent the sauce from separating.
  • Rotisserie chicken or any pre-cooked shredded chicken works great and cuts down prep time significantly.
  • Assemble the full dish up to the baking step, cover, and refrigerate overnight. Bake fresh right before serving.
  • Do not overfill the tortillas or they will split during baking.

Nutrition

Find it online: https://www.benefitiany.com/sour-cream-chicken-enchiladas/