Enchiladas are a huge hit in our house.  It’s a great alternative to the traditional Taco Tuesdays 😉

Sour Cream Chicken Enchiladas

Ingredients

3 lb. boneless, skinless chicken breasts

Kosher salt

4 tbsp. olive oil

2 tbsp. unsalted butter

2 serrano chiles

2 clove garlic

2 tbsp. all-purpose flour

2 c. chicken broth

2 c. sour cream

1 c. Chopped cilantro

1 tsp. ground cumin

1 dash cayenne

1 can tomatillos

24 corn tortillas

10 oz. Monterey Jack

1 medium onion

enchiladas

Directions

1 Preheat oven to 350 degrees F. Season chicken with salt and pepper, toss with 2 tablespoons oil, and bake in a cast-iron skillet until cooked through, about 30 minutes. Let cool, shred, and set aside.

2 Meanwhile, in a large pot over medium-low heat, melt butter. Add chiles; cook until soft, about 4 minutes. Add garlic; cook for 1 minute. Whisk in flour for 1 minute. Whisk in broth until thickened, about 6 minutes. Stir in sour cream, ¼ cup cilantro, cumin, and cayenne. Transfer to a blender, add tomatillos, and puree. Pour 1 cup mixture in each of 2 buttered 9-by-13-inch baking dishes.

3 In a large skillet over medium heat, heat 1 1/2 teaspoons oil and cook tortillas in batches until soft, about 1 minute per side, adding oil as needed. Place 1/4 cup reserved chicken, 1 tablespoon cheese, and 1 teaspoon onion on each tortilla and roll into a cigar shape. Place in baking dishes and cover with remaining sour cream mixture and cheese. Bake until top is lightly browned, about 25 minutes. Garnish with remaining cilantro.

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