Sour Cream Chicken Enchiladas (Printer-Friendly)

Juicy chicken, creamy white sauce, and melted cheese wrapped in soft tortillas for a comforting dinner classic.

# What You’ll Need to Cook:

→ For the Filling

01 - 600 g cooked chicken breast, shredded
02 - 100 g yellow onion, finely chopped
03 - 100 g sharp cheddar cheese, shredded
04 - 100 g Monterey Jack cheese, shredded

→ For the Sauce

05 - 2 serrano peppers, finely diced (seeded for less heat)
06 - 2 jalapeño peppers, finely diced
07 - 2 cloves garlic, minced
08 - 40 g unsalted butter
09 - 30 g plain flour
10 - 350 ml chicken broth
11 - 250 g full-fat sour cream
12 - 250 ml salsa verde
13 - 1 teaspoon ground cumin
14 - 0.25 teaspoon cayenne pepper
15 - 0.5 teaspoon fine sea salt
16 - 0.5 teaspoon freshly ground black pepper
17 - 0.5 teaspoon garlic powder
18 - 2 tablespoons fresh coriander, finely chopped

→ Assembly

19 - 8 large flour tortillas or corn tortillas (20 cm diameter)
20 - 10 g fresh coriander, chopped (for garnish)

# Steps to Prepare:

01 - Melt butter in a large skillet over medium heat. Add serrano and jalapeño peppers; sauté until softened, about 4 minutes. Stir in garlic and cook for 1 additional minute.
02 - Sprinkle flour over the sautéed mixture. Stir and cook for 2 minutes to form a light roux.
03 - Gradually whisk in chicken broth, ensuring a smooth consistency. Bring to a gentle simmer and allow to cook until sauce thickens slightly, about 4 minutes.
04 - Reduce heat to low. Stir in sour cream, salsa verde, cumin, cayenne, salt, pepper, garlic powder, and chopped coriander. Whisk until sauce is silky and well blended. Remove from heat.
05 - Lightly grease a 33 × 23 cm baking dish. Spread 240 ml of white sauce evenly over the base.
06 - Divide shredded chicken, chopped onion, a portion of both cheeses among tortillas. Roll each tortilla tightly and arrange seam-side down in the prepared dish.
07 - Pour remaining white sauce evenly over the rolled tortillas. Sprinkle the rest of the shredded cheddar and Monterey Jack cheeses over the top.
08 - Bake in a preheated oven at 180°C (fan 160°C) for 25 minutes, or until cheese is completely melted and edges are bubbling.
09 - Remove from oven and allow to rest for 5 minutes. Garnish with freshly chopped coriander before serving.

# Extra Cooking Tips:

01 - To prevent tortillas from cracking when using corn tortillas, briefly warm them wrapped in a damp paper towel in the microwave.
02 - For advanced preparation, store the sauce and filling separately and assemble just before baking for best texture.