Chicken Enchiladas with Sour Cream Sauce

You will need the following ingredients for this recipe:

  • 1 large rotisserie chicken
  • 1 medium yellow onion
  • 3 cloves of garlic
  • 1/2 stalk of celery
  • 1 poblano pepper
  • 1 8 oz can of tomato sauce
  • 1 4 oz can of fire roasted and diced green chiles
  • 16 oz of chicken broth
  • 1/4 cup flour
  • 1/4 cup vegetable oil
  • 16 oz monterey jack or pepper jack cheese
  • 8 0z of sour cream
  • 1 tbsp cumin
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp of onion powder
  • dashes of nutmeg
  • 1/2 cup of fresh cilantro
  • chicken bullion powder or  kosher salt to season to taste
  • 1 package of yellow corn tortillas
  • butter

For the chicken,  a great short cut is to get a large rotisserie chicken and de-bone it and shred the meat.  Next, dice 1 medium yellow onion, 1/2 stalk of celery, 1 poblano pepper, and  3 cloves of garlic.  Chop celery extra fine and saute first because it takes the longest to cook through. Saute the rest of the vegetables on med/low heat until barely softened add in 1 tbsp of ground cumin, 1 tsp of ground oregano, and let spices bloom over lowest heat for a minute.  Then add in one 8 oz can of tomato sauce and one 4 oz can of fire roasted, diced green chiles. Next, stir all together and add in the shredded chicken meat. Add 1/2 cup of fresh chopped cilantro here.  Combine all ingredients and let stew for a few minutes to cook away any excess moisture. You may need to turn heat up to medium to evaporate excess moisture. the chicken mixture should not be saucy! You want the sauce to just barely coat the meat so chicken will stay moist but not be like a sauce that will make the enchiladas soggy.

For the sour cream sauce, add 1/4 cup of flour and 1/4 cup of all purpose vegetable oil  to a medium sauce pan and whisk together over low heat for about 2 minutes to cook out raw flour taste.  Next, add 1 tsp of ground cumin, 1 tsp of onion powder, 1 tsp of garlic powder, and several dashes of nutmeg whisk and let spices bloom for about one minute.  Then, add  8 oz container of sour cream and whisk.  Now, slowly add 1 to 2 cups of low sodium chicken broth.  Turn up heat to medium or medium/high and continue whisking until sauce thickens and desired consistency is reached, sauce should coat the back of the spoon.  Season sauce with kosher salt about 1 tsp or a little chicken bullion powder to taste. Add 1/2 tsp first, stir and taste then add more if necessary. Chicken bullion is preferred to amplify the chicken flavor of the enchiladas.

For the assemblage of the enchiladas, butter a 9 x 13 glass or enamel baking dish.  *Do not put sauce in the bottom of the dish or enchiladas will become soggy!! Lay out yellow corn tortillas and fill with some of the chicken mixture and then add some shredded monterey jack or pepper jack cheese. Do not overfill enchilada.  Place seam side down and press breaking the tortilla and flattening the enchilada. Fill pan with more rolled enchiladas, then cover the tops with the sour cream sauce and more of the same cheese.  Bake at 300 degrees in a preheated oven for 15 to 20 minutes or until the enchiladas are warmed through and the cheese is melted. Let rest 5 to 10 minutes before serving.  Garnish with one or more of the following: chopped cilantro, green onion tops, salsa verde, or sliced black olives.

Creative Commons License
Chicken Enchiladas with Sour Cream Sauce by Stephanie Sandlin is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Based on a work at

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