I love this recipe. I love how it is simple and such a comfort food. I have re-posted the recipe and some reader suggestions of how to create a new twist on it. If you are like me, you need to add a new twist to it when cooking it EVERY.SINGLE.WEEK. Yes, it is that good. My favorite tip is the gal who just make a 7 layer taco dip and smothers the whole thing with the yummy sour cream sauce. My two year old just licks her plate.
Welcome Pinners! Thanks for visiting. There have been hundreds of comments and questions on this recipe so I want to make some of the answers known up front. 🙂 Enjoy the recipe!
1. This recipe calls for diced green chilies. Don’t let that fool you, these are NOT spicy in the least. My 3 year old and 1 year old love them.
2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe. It is a 1 for 1 substitute.
3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor. I like the chicken to have good flavor. I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
4. You can make this ahead and keep it in the fridge up to 24 hours. Just put it in the oven and increase the time a bit. You will want to make sure they are heated through.
5. This sauce does not freeze well. Then enchiladas themselves freeze really well. I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of. Thaw them first, add the sauce, cook according to original instructions.
6. Yes, your friends and family will like their plate and ask for you to bring them to every gathering from here on out.
Chicken enchiladas with green chili sour cream sauce
*These are seriously so so good*
10 soft taco shells (I used flour)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
1. Preheat oven to 350 degrees. Grease a 9×13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Tips and Suggestions
* Add a can of drained Rotel Tomatoes to the chicken mixture
* Add a cup of salsa to the chicken mixture
* Add cumin and a 4 oz can of diced jalapenos to the chicken mixture
* Add pinto beans or black beans to the chicken mixture.
There are so many things you could do with this recipe. Try beef, try adding sautéed peppers and onions, make it your own!
Keep up with my current recipes HERE I am always adding new favorites. (find it here first before all your friends find it on Pinterest)