Flavor-packed chicken enchiladas with a cheesy, green chile chicken filling, drenched in a creamy sour cream sauce. Kick up the heat with some cayenne or chipotle pepper!
And toss on a little more cheese for good measure!
This post may contain affiliate links
I used to think enchiladas were way too much work, but after I made them a couple of times I realized that the payoff was well worth a little effort.
And once the basic components are ready, the rest is pretty easy.
These enchiladas are covered in a creamy sour cream sauce. But this is no wimpy sauce, it’s packed with flavor from onions, garlic, and cumin.
The filling is spiced up with some green chiles.
If you like a little more heat add the optional chipotle or cayenne pepper. Personally, I like the smokiness of chipotle better.
This recipe starts with some cooked chicken. This is a great way to use up leftovers. Or you can grab a rotisserie chicken. Most grocery stores have them in their deli departments now.
Here’s what I did. I cooked up a big batch in my slow cooker.
I seasoned about 6 large breasts and a couple of thighs I had leftover from my Slow Cooker Chicken Cacciatore and Spaghetti recipe with some salt and pepper and cooked it on high for 6 hours.
Then I shredded half while it was still warm and put it in ziplocks in 2-cup portions. The rest I put in the fridge to be chopped, it’s easier when it’s cold and it doesn’t fall apart as easily.
I’ll bag it in 2-cup portions also. Then it all goes into the freezer.
So let’s get these chicken enchiladas going!
Start by spraying a 9×13 inch baking dish with cooking spray.
Then in a large skillet, melt the butter over medium heat. Add the onion and garlic and cook them 3 to 4 minutes, stirring occasionally, until the onion is tender.
In a medium bowl, whisk the broth, flour, and cumin until they’re well blended.
Whisk it into the onion mixture, stirring constantly. Cook until the mixture thickens slightly, about 5-6 minutes.
Remove it from the heat and whisk in the sour cream until it’s well blended.
In another bowl, mix the chicken, corn, 1/2 cup of the cheese, the chiles, cilantro, chipotle or cayenne pepper, and 1/2 cup of the sauce.
Wrap the tortillas in paper towels and microwave on high 20 seconds or until softened.
Spoon about 1/3 cup of the chicken mixture down center of each warm tortilla.
Roll up the tortillas and arrange, seam sides down, in the baking dish; top with the remaining sauce.
Cover it with foil and bake it 30-35 minutes or until the sauce is bubbly. Remove it from the oven. Uncover it and sprinkle it with the remaining 1/2 cup cheese. Let it stand 5 minutes before serving.
Just before serving, top your chicken enchiladas with tomato and green onions. Serve with lime wedges on the side.
If you love Mexican food, try these spicy favorites next:
- Chipotle Beef and Cheese Enchiladas
- Tex-Mex Breakfast Skillet
- Restaurant-Style Chipotle Salsa
- Slow Cooker Chicken Enchilada Soup
Resources (affiliate links):
If you try this recipe leave a comment below ⇓⇓⇓. Be sure to pin it to your Pinterest boards. And click on the social media options to share it. Don’t forget to sign up for my newsletter ⇒⇒⇒ to get new recipes in your inbox as they happen!