Green Chili Sour Cream Chicken Enchiladas

Green Chili Sour Cream Chicken Enchiladas are a delicious and easy Mexican-style dish that you can make in no time. This recipe features chicken-filled flour tortillas covered in an amazing sour cream sauce with green chilis. With its bold flavors and comforting texture, this is an excellent way to take your taste buds on a trip south of the border that your whole family will love!

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Course: Main Dish

Cuisine: Mexican

Keyword: amazing sour cream sauce, best sour cream chicken enchiladas, creamy chicken enchiladas, creamy white chicken enchiladas, creamy white sauce, easy chicken enchilada recipe, easy chicken enchiladas, easy dinner recipe, enchilada sauce, favorite enchilada recipes, sour cream chicken enchilada casserole, sour cream chicken enchilada recipe, sour cream chicken enchiladas recipe, sour cream enchilada recipe, sour cream enchiladas

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: Enchiladas

Calories: 359kcal

Author: Mindy

Ingredients

Enchilada Filling Ingredients

1 Medium Onion diced
1 Teaspoon Garlic minced
1 Tablespoon Olive Oil
2 Cups Cooked Chicken diced or shredded (I used rotisserie chicken)
1 Can Rotel
1 Tablespoon Taco Seasoning
2 Cup Shredded Cheese Pepper Jack or Mexican Blend, divided
8 (8-inch) Flour Tortillas

Sour Cream Enchilada Sauce Ingredients

4 Tablespoons Butter
4 Tablespoons All-Purpose Flour
1 15 Ounce Can Chicken Broth
½ teaspoon cumin
½ Teaspoon Salt
¼ Teaspoon Black Pepper
1 Cup Sour Cream
1 4 Ounce Can Chopped Green Chilies

Instructions

Preheat oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.
Chicken Filling: In a large skillet over medium heat, add olive oil and diced onion. Saute until onions are softened and lightly browned, about 5 minutes. Add minced garlic to the skillet and sauté for 30 seconds more.
Add cooked chicken, Rotel and taco seasoning to the skillet and stir to combine. Cook until heated through, about 5 minutes.
Turn off heat and add ½ cup of shredded cheese to the chicken mixture and stir until combined. Set aside.
Sour Cream Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
Slowly pour in chicken broth while whisking until the mixture is smooth and thickened, about 2 minutes.
Stir in cumin, salt, pepper, sour cream and chopped green chilies. Cook the enchilada sauce until heated through, about 2 minutes more. Then add ½ cup of cheese and stir until melted.
Enchilada Assembly: Cover the bottom of the baking dish with about ½ cup of the creamy white sauce. Place a heaping spoonful of the chicken mixture into the center of the tortilla, roll it up and place seam-side down in the prepared baking dish.
Pour sauce over the rolled-up enchiladas and spread it out evenly with a spatula. Top with remaining 1 cup of cheese.
Bake in a preheated oven for 25-30 minutes or until cheese is melted and bubbling.
Let cool for 5 minutes before serving.

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