Creamy Green Chili Chicken Enchiladas with Sour Cream Sauce

These creamy green chili chicken enchiladas are a masterclass in flavor, balancing tender shredded chicken, zesty green chilies, and a luscious sour cream sauce. Crafted with professional precision, this recipe ensures every bite delivers a perfect combination of creaminess, spice, and savory depth. Ideal for weeknight dinners or special gatherings, these enchiladas bring restaurant-quality sophistication to your home kitchen.

Ingredients List

• 2 cups cooked, shredded chicken breast
• 8–10 small flour or corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 can (4 oz) diced green chilies
• 1 tbsp olive oil
• 2 cloves garlic, minced
• ½ cup chopped onion
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and pepper to taste

For the Sour Cream Sauce:

• 1 cup sour cream
• ½ cup chicken broth
• 2 tbsp all-purpose flour
• 1 tbsp butter
• 1 tsp lime juice
• Salt and pepper to taste

Step-by-Step Instructions

1. Prepare the Chicken Filling

In a skillet, heat olive oil over medium heat. Sauté onions and garlic until translucent. Add shredded chicken, green chilies, cumin, smoked paprika, salt, and pepper. Mix thoroughly and cook for 3–4 minutes until fragrant.

2. Make the Sour Cream Sauce

In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add chicken broth and sour cream, whisking until smooth. Season with salt, pepper, and lime juice. Simmer for 3–4 minutes until slightly thickened.

3. Assemble the Enchiladas

Preheat oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of a baking dish. Fill each tortilla with chicken mixture and a sprinkle of cheese, roll tightly, and place seam-side down in the dish.

4. Add Sauce and Cheese

Pour remaining sour cream sauce over enchiladas. Sprinkle remaining Monterey Jack and cheddar cheese on top.

5. Bake

Bake uncovered for 20–25 minutes until cheese is melted and bubbly. Optional: broil for 1–2 minutes for a golden top.

6. Serve

Garnish with fresh cilantro, sliced jalapeños, or a drizzle of extra sour cream. Serve hot for maximum flavor.

Cook Time

15 minutes prep
25 minutes baking
Total: 40 minutes

Servings

Serves 4–5 people

Nutritional Information (approx. per serving)

• Calories: 450
• Protein: 32g
• Carbohydrates: 30g
• Fat: 25g
• Fiber: 4g

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes to preserve texture. Freeze cooked enchiladas for up to 2 months; thaw in the refrigerator before reheating.

Suggestions

• Use rotisserie chicken for quick prep.
• Substitute flour tortillas with whole wheat or corn tortillas for added fiber.
• Add roasted corn or black beans for extra texture and protein.
• Garnish with avocado slices, pico de gallo, or a squeeze of fresh lime.

Seasonal Relevance

Perfect for year-round enjoyment, these enchiladas are especially comforting in cooler months due to their creamy, warming sauce. In warmer seasons, pair with a crisp salad or fresh salsa to balance the richness.

Conclusion

Creamy Green Chili Chicken Enchiladas with Sour Cream Sauce are a vibrant, flavorful, and indulgent meal that elevates weeknight dinners to a gourmet experience. With tender chicken, zesty chilies, and a rich, velvety sauce, this dish showcases expert flavor layering and professional presentation.