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Sour Cream Chicken Enchiladas

Creamy with a hint of smoky spice, these Sour Cream Chicken Enchiladas are an update on a classic. Simple to make and even easier to eat!

Ingredients

    • 1 small onion, diced
    • 5 large cloves garlic, minced
    • 1 tsp ground cumin
    • 1/4 tsp ground coriander
    • 1/4 tsp ground black pepper
    • 1 tsp kosher salt
    • 4 tbsp butter (salted or unsalted)
    • 1/4 cup flour
    • 2 cups warm or room temperature low sodium chicken broth
    • 2 tbsp adobo sauce from the canned peppers
    • 8 oz sour cream
    • 1 1/2 cups shredded Monterrey Jack cheese
    • 1 can diced green chiles or jalapeños
    • 3 cups shredded chicken breast
    • 2-3 chipotle peppers in adobo sauce, minced
    • 8 soft taco-sized flour tortillas
    • Optional toppings we love: black olive, sliced green onion, pico de gallo and guac

Directions

  1. Preheat Oven to 350 Degrees. Lightly grease a large 9×12 baking dish with non-stick cooking spray or brush with olive oil.
  2. Heat a large skillet with high sides to a medium heat. Add butter. When the butter melts, add the onion, garlic, cumin and coriander. Sweat the mixture until the onions are soft and translucent about 3 minutes. Add flour, give it a stir and cook for 2 minutes. Take off heat and VERY slowly whisk in chicken stock so there are no lumps. When all the chicken stock has been added, add the adobo sauce and salt. Stir to combine. Return the pot to the heat and bring to boil then reduce to simmer. Simmer 8-10 minutes until sauce has thickened. The sauce should coat the back of a spoon.
  3. After the mixture has thickened, stir in the sour cream and green chilies to the broth mixture. Simmer five minutes longer. Remove the pot from heat and add 1 cup of shredded cheese. Mix until cheese is melted.
  4. To assemble: Add the chicken to a medium bowl. Add 1/2 cup of the sauce and minced chipotle peppers to shredded chicken. Coat the bottom of your prepared casserole dish with 1/3 cup sauce. Place heaping ¼-1/3 cup of chicken mixture in tortilla. Roll jelly roll fashion. Place in casserole dish. Repeat with remaining tortillas. Cover enchiladas with remaining sauce then top with remaining cheese.
  5. Bake for 30 min or until slightly brown and bubbly. Serve with green onions, tomatoes, black olives, and sour cream.