If you’re craving something rich, flavorful, and downright comforting, look no further than this Creamy Green Chili Chicken Enchiladas with Sour Cream Sauce Recipe. It’s a beautiful balance of tender chicken, soft tortillas, and a luscious, tangy sauce loaded with just the right kick from green chilies. Every bite is a glorious celebration of creamy, cheesy goodness paired with a subtle smoky spice that will warm your soul and delight your taste buds. This is truly a recipe you’ll want to make over and over, whether for family dinners or sharing with friends.
Ingredients You’ll Need
Gathering simple, everyday ingredients can lead to extraordinary flavor in this dish. Each item plays a crucial role, giving the enchiladas their creamy texture, vibrant color, and irresistible taste that keeps you coming back for more.
- Olive oil: The perfect base for cooking the chicken, adding subtle richness and helping to lock in moisture.
- Boneless, skinless chicken breasts: Tender and juicy, this is the hearty protein star of the enchiladas.
- Ground cumin: A warm, earthy spice that deepens the flavor profile and pairs beautifully with the chilies.
- Salt and pepper: Essential seasonings to enhance every other flavor in the dish.
- Unsalted butter: Creates a silky base for the sauce with a rich, buttery depth.
- All-purpose flour: Helps thicken the sauce, giving it that irresistible creamy consistency.
- Chicken broth: Adds savory depth to the sauce, keeping it light yet flavorful.
- Sour cream: The key ingredient for tanginess that balances the spice and makes the sauce luxuriously smooth.
- Diced green chilies: Provide just the right amount of mild heat and a fresh, zesty flavor; jalapeños can be swapped in for more spice.
- Soft flour tortillas (10-inch size): Tender wraps that hold the filling together and soak up all that delicious sauce.
- Shredded Colby Jack cheese: Melts wonderfully, adding gooey, cheesy goodness throughout the dish.
- Fresh cilantro or green onions (optional): Bright, fresh garnishes that add a burst of color and fresh flavor on top.
How to Make Creamy Green Chili Chicken Enchiladas with Sour Cream Sauce Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish to ensure your enchiladas don’t stick and can bake evenly with a lovely golden crust.
Step 2: Cook the Chicken
Warm olive oil in a skillet over medium heat, then add the diced chicken breasts. Season with ground cumin, salt, and pepper, allowing the spices to infuse the meat as it cooks for 7 to 9 minutes until perfectly done. Once cooked, remove the chicken from the heat and set aside for later.
Step 3: Warm the Tortillas
To prevent tearing during assembly, microwave your flour tortillas for 30 to 60 seconds until pliable and soft. This simple step helps you roll the enchiladas neatly, so every bite stays intact.
Step 4: Prepare the Sour Cream Sauce
This sauce is where the magic truly happens. Melt the unsalted butter in a saucepan over medium heat, then whisk in the flour and cook for one minute to form a roux. Gradually whisk in chicken broth to keep the sauce smooth and lump-free. Remove from heat, then stir in sour cream, diced green chilies, salt, and pepper. The result is a creamy, tangy sauce with a gentle heat that brings the whole dish together.
Step 5: Assemble the Enchiladas
Lay out each warm tortilla and fill it with about 1/8 cup of the cooked chicken and 2 tablespoons of shredded cheese. Roll each tortilla tightly and place them seam-side down in your baking dish, creating a neat row.
Step 6: Pour Sauce and Top with Cheese
Generously pour the creamy green chili sauce evenly over the rolled tortillas, making sure every inch is covered. Sprinkle the remaining shredded Colby Jack cheese on top to add that irresistible melted cheesy finish.
Step 7: Bake to Perfection
Bake the dish uncovered in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and slightly golden. This step allows the flavors to meld beautifully while achieving that comforting baked texture.
Step 8: Serve and Enjoy
Once out of the oven, let the enchiladas rest for five minutes. This brief pause helps the sauce thicken slightly and makes serving easier. Garnish with fresh cilantro or chopped green onions if you like, then dig into this creamy, flavorful delight!
How to Serve Creamy Green Chili Chicken Enchiladas with Sour Cream Sauce Recipe
Garnishes
Fresh garnishes like cilantro or green onions not only pop with color but add a fresh, zesty contrast to the rich enchiladas. A dollop of extra sour cream on top can also enhance the creamy texture and cool down the mild heat.
Side Dishes
Pair these enchiladas with a crisp green salad dressed lightly with lime and olive oil to cut through the richness. Mexican street corn or simple black beans also make fantastic accompaniments, rounding out a truly satisfying meal.
Creative Ways to Present
For a fun twist, serve individual enchilada portions in mini cast-iron skillets or ramekins at a dinner party. Layer with extra cheese and broil briefly for a bubbly, golden crust on top. You can also unpack the filling to make a creamy casserole or use corn tortillas to vary texture and flavor.
Make Ahead and Storage
Storing Leftovers
After cooling completely, store any leftover Creamy Green Chili Chicken Enchiladas with Sour Cream Sauce Recipe tightly covered in the refrigerator for up to 3 days. The flavors deepen beautifully overnight, making leftovers just as delicious as the first serving.
Freezing
You can freeze the assembled enchiladas before baking by wrapping the baking dish tightly in plastic wrap and foil. They’ll keep well in the freezer for up to 2 months. When ready, thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15 minutes, covered loosely with foil to keep moisture in. Alternatively, microwave individual portions on medium power, adding a splash of broth or sour cream to keep the sauce creamy.
FAQs
Can I use rotisserie chicken instead of cooking fresh chicken?
Absolutely! Using rotisserie chicken is a fantastic shortcut that adds convenience without sacrificing flavor. Just shred the chicken and toss it with the spices before assembling your enchiladas.
How spicy is the dish with green chilies?
Green chilies used here are typically mild, offering a subtle heat that adds depth without overwhelming the dish. For those who like it spicy, swapping in diced jalapeños is an easy way to elevate the kick.
Can I make this recipe dairy-free?
Yes, you can substitute sour cream with a dairy-free alternative like coconut or cashew-based sour cream and use dairy-free cheese. Just keep in mind the flavor and creaminess might differ slightly.
What cheese works best if I don’t have Colby Jack?
Monterey Jack, mild cheddar, or a Mexican blend cheese all melt wonderfully and would be great substitutes. Choose one that melts well to keep that creamy, gooey texture.
Is it possible to make this recipe gluten-free?
Definitely! Swap out the all-purpose flour for a gluten-free flour blend and use gluten-free tortillas. Just ensure your chicken broth is gluten-free too for a safe and tasty meal.
Final Thoughts
Making Creamy Green Chili Chicken Enchiladas with Sour Cream Sauce Recipe is like giving yourself a warm, tasty hug after a long day. This dish is effortlessly impressive and endlessly comforting, making it a wonderful addition to your recipe collection. Don’t hesitate—gather those simple ingredients, dive in, and let yourself experience the joy of homemade, creamy, and delicious enchiladas that everyone will love.
Print
Creamy Green Chili Chicken Enchiladas with Sour Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
These Creamy Green Chili Chicken Enchiladas feature tender diced chicken seasoned with cumin, wrapped in soft flour tortillas, and smothered in a rich sour cream and green chili sauce. Topped with melted Colby Jack cheese and garnished with fresh cilantro or green onions, this comforting Mexican-inspired dish is perfect for a flavorful and satisfying meal served hot fresh from the oven.
Ingredients
Chicken Filling
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 1 tbsp ground cumin
- Salt and pepper to taste
Sour Cream Sauce
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 cup diced green chilies (or diced jalapeños for more heat)
- Salt and pepper to taste
Enchiladas Assembly
- 8 soft flour tortillas (10-inch size)
- 2 cups shredded Colby Jack cheese, divided
- Fresh cilantro or green onions (optional garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish to prepare it for the enchiladas.
- Cook the chicken: In a skillet over medium heat, warm the olive oil. Add the diced chicken breasts, then season with ground cumin, salt, and pepper. Cook the chicken for 7 to 9 minutes, stirring occasionally, until fully cooked through and no longer pink. Remove from heat and set aside.
- Warm tortillas: Microwave the flour tortillas for 30 to 60 seconds until they become soft and pliable. This step ensures the tortillas won’t tear when rolled around the filling.
- Prepare the sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the chicken broth, stirring constantly until the mixture is smooth and slightly thickened. Remove from heat and stir in the sour cream and diced green chilies. Season with salt and pepper to taste, stirring until fully combined and creamy.
- Assemble the enchiladas: Place approximately 1/8 cup of the cooked chicken and 2 tablespoons of shredded Colby Jack cheese onto the center of each tortilla. Roll each tortilla tightly around the filling and arrange them seam-side down in the greased baking dish.
- Pour sauce and top with cheese: Evenly pour the creamy green chili sauce over the rolled enchiladas. Sprinkle the remaining shredded cheese on top to cover the surface.
- Bake: Bake the enchiladas uncovered in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Serve: Remove the baking dish from the oven and let the enchiladas rest for 5 minutes. Garnish with fresh cilantro or sliced green onions if desired, then serve hot and enjoy.
Notes
- Use diced jalapeños instead of green chilies if you prefer a spicier sauce.
- For a gluten-free option, substitute the flour tortillas and all-purpose flour with gluten-free alternatives.
- To save time, you can use pre-cooked rotisserie chicken shredded instead of cooking raw chicken breasts.
- Adjust seasoning in the sauce according to your taste preference, especially if using canned chicken broth which can sometimes be salty.
