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
Scale
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.
