Spicy Sour Cream Chicken Enchiladas


3 and 1/2 cup chicken broth
1 tsp minced garlic
3 tbs butter
3/4 cup onion, minced
5 tbs flour
1 tsp ground coriander
1 tsp ground cumin
kosher salt and black pepper to taste
1 (12 oz) can chopped green chilies, drained
2 cups Monterrey Pepper jack cheese, divided
1 and 1/2 cups sour cream
6 cups chicken breast, cooked and cubed
16 corn tortillas
chopped scallions, garnish
fresh cilantro, garnish
black olives, garnish
hot sauce or crushed red pepper
  • Preheat oven to 350 degrees.
  • Grease a glass baking dish and set aside.
  • Measure out the chicken broth and add the minced garlic.
  • In a large skillet, melt the butter, add the onion and cook until translucent.
  • Add the flour, coriander, cumin, salt and pepper and stir continuously until the flour is incorporated into the butter and the mixture is thick.
  • Slowly add the broth a little at a time, stirring until think and smooth before adding more.
  • Once the broth is all in, add the green chilies and cook until thick and bubbly. About 5-10 minutes.
  • Remove from heat and add 1/2 cup of the cheese and the sour cream.
  • In a bowl, mix the chicken and 3/4 cup off the sauce, then stir to mix.
  • Place about 1/4 cup of the turkey mixture down the center of a warmed corn tortilla, then roll up and place seem side down in the baking dish.
  • Repeat until all the filling is used.
  • Pour the remaining sauce over the¬†enchiladas and bake covered with foil for about 20 minutes.
  • Remove the foil, sprinkle with remaining cheese and bake for 10 more minutes or until cheese melts.
  • Serve with garnish of choice.




20 min


30 min


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