Sour Cream Chicken Enchiladas (Printable Version)

# What You'll Need:

→ Filling

01 - 500 g cooked shredded chicken
02 - 1 medium yellow onion, finely chopped
03 - 1 serrano pepper, minced (optional, for heat)
04 - 1 jalapeño pepper, seeded and minced
05 - 100 g sharp cheddar cheese, freshly grated
06 - 100 g Monterey Jack cheese, freshly grated
07 - 20 g fresh cilantro, chopped

→ Sauce

08 - 40 g unsalted butter
09 - 3 garlic cloves, minced
10 - 25 g plain flour
11 - 350 ml chicken broth, low sodium
12 - 180 g sour cream, full fat
13 - 180 g salsa verde
14 - 1 tsp ground cumin
15 - 0.25 tsp ground cayenne pepper
16 - 0.5 tsp fine sea salt
17 - 0.5 tsp ground black pepper
18 - 0.5 tsp garlic powder
19 - 10 g fresh cilantro, minced

→ Assembly

20 - 8 flour tortillas (20 cm diameter) or corn tortillas
21 - Butter or oil, for greasing baking dish

→ Topping

22 - 80 g sharp cheddar cheese, grated
23 - 80 g Monterey Jack cheese, grated
24 - Fresh cilantro, chopped, for garnish

# Step-by-Step Directions:

01 - Chop onion, serrano, jalapeño, and cilantro; grate cheddar and Monterey Jack cheese.
02 - Melt butter in a large skillet over medium heat. Add serrano and jalapeño peppers; sauté 2–3 minutes until softened. Add garlic; cook 1 minute. Stir in flour; cook, stirring, for 1–2 minutes until lightly golden.
03 - Gradually whisk chicken broth into the skillet until smooth. Cook until bubbling and thickened, about 3 minutes. Reduce heat; stir in sour cream, salsa verde, cumin, cayenne, salt, black pepper, garlic powder, and 10 g cilantro. Mix until the sauce is uniform and heated through. Remove from heat.
04 - Preheat oven to 190°C (375°F). Grease a 23×33 cm (9×13 inch) baking dish with butter or oil. Spread 1 cup of white sauce evenly over the bottom.
05 - In a bowl, combine shredded chicken, chopped onion, 100 g each cheddar and Monterey Jack, and 20 g cilantro. If using corn tortillas, warm them in the microwave wrapped in a damp paper towel for 30–60 seconds until pliable.
06 - Spoon a portion of filling into the centre of each tortilla. Roll up and place seam-side down in the prepared dish.
07 - Pour remaining white sauce evenly over rolled tortillas. Sprinkle the top with 80 g each cheddar and Monterey Jack cheese.
08 - Bake uncovered for 25 minutes, or until cheese is melted and edges are bubbling.
09 - Remove from oven and rest for 5 minutes. Garnish with chopped cilantro before serving.

# Helpful Notes:

01 - Spread sauce on the bottom of the dish to prevent sticking and enhance flavor coverage.
02 - Warm corn tortillas so they roll without cracking, using a damp paper towel in the microwave.
03 - For a heartier filling, add cooked corn kernels, black beans, or diced tomatoes.
04 - To avoid sogginess, refrigerate sauce and filling separately if assembling ahead; combine and bake fresh.

Go Back