Print

Creamy Chicken Enchiladas Verdes Recipe Easy Homemade Sour Cream Sauce

creamy chicken enchiladas verdes - featured image
Print Recipe

A quick and easy recipe for creamy chicken enchiladas with tangy salsa verde and a luscious homemade sour cream sauce, perfect for a comforting midweek dinner.

Ingredients

Scale
  • 3 cups (450g) cooked, shredded chicken breast or rotisserie chicken
  • 1 cup (240ml) salsa verde (medium-spicy, chunky style preferred)
  • 1 cup (240g) full-fat sour cream or Mexican crema
  • 2 cups (200g) shredded Monterey Jack or Mexican cheese blend
  • 12 small corn tortillas (about 6-inch diameter), lightly warmed
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • A handful fresh cilantro, chopped
  • Juice of 1 lime
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: finely chopped jalapeño for extra heat

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 2 tablespoons olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and jalapeño (if using) and cook for another minute until fragrant.
  3. In a large bowl, combine shredded chicken, sautéed onion and garlic, 1 cup salsa verde, ¾ cup sour cream, half of the shredded cheese (1 cup), lime juice, salt, and pepper. Mix gently until well coated.
  4. Warm each tortilla in a dry skillet for about 20 seconds per side or wrap in a damp towel and microwave for 30 seconds to prevent cracking.
  5. Spoon about ¼ cup of the chicken mixture onto the center of each tortilla. Roll up tightly and place seam-side down in an 8×12-inch baking dish. Repeat with all tortillas.
  6. Pour the remaining salsa verde evenly over the rolled enchiladas. Spread the remaining ¼ cup sour cream on top and sprinkle with the remaining shredded cheese.
  7. Bake in the preheated oven for 20-25 minutes until cheese is melted, bubbly, and slightly golden around the edges.
  8. Remove from oven and let rest for 5 minutes. Sprinkle chopped fresh cilantro on top before serving.

Notes

If the filling seems too liquidy, drain excess salsa verde before mixing. Warming tortillas prevents cracking and messy baking. Using rotisserie chicken adds smoky flavor and saves time. Homemade salsa verde enhances freshness. Do not skip the sour cream sauce on top for best creaminess. Leftovers taste better after a day and reheat well in oven or microwave.

Nutrition

Keywords: chicken enchiladas, enchiladas verdes, creamy enchiladas, sour cream sauce, salsa verde, Mexican recipe, easy dinner, comfort food

Find it online: https://emmaoven.com/creamy-chicken-enchiladas-verdes-recipe-easy-homemade-sour-cream-sauce/