Spicy Sour Cream Enchiladas

Enchiladas are a favorite around here – especially this spicy sour cream recipe. It is addicting! My husband ate 6 of them last night and this recipe makes 8 total. I guess you can say he is a super fan of enchiladas! We like to use corn tortillas because the texture is perfect and they do not get soggy – there is nothing worse to me than biting into soggy bread. Its not your traditional Verde or red sauce enchiladas, its in a league of its own and that is why it is a must try recipe!

Servings: Makes 8 enchiladas Cook Time: 30 min Total Time: 45 min

Ingredients:

  • 8 large white corn tortillas (we used Guerrilla brand – they don’t tear)
  • 1 cup light sour cream
  • 1 cup no sodium chicken broth
  • 2 tablespoons all-purpose flour
  • 1-2 small chicken breasts
  • 1 tablespoon olive oil
  • 2 cups Monterrey jack cheese, shredded
  • 1-2 jalapeno(s), finely diced
  • 1/4 cup white onion, finely chopped
  • 4oz green chilies
  • 2 tablespoons butter

Recipe:

  1. Preheat oven to 350F. Season chicken breasts with salt and pepper on both sides. Heat oil over medium heat. Cook chicken for 6-7 minutes on both sides depending on thickness until internal temperature reaches 165F. Move to cutting board, shred with forks.
  2. In a medium bowl, combine 1 cup cheese, 1 cup shredded chicken, and onion. Set aside.
  3. In a sauce pan, over medium-low heat, melt butter, add in flour and whisk until fully combine and slightly browned (about 1 minute). Slowly pour in chicken broth and continue to whisk until it is thickened and smooth (3-4 minutes).
  4. Once the sauce has thickened, add in sour cream, green chilies and 1 tablespoon of diced jalapeno. Stir to combine, turn off heat.
  5. In a 9×12 baking dish spread 3 spoonfuls of sauce. On parchment paper or foil, grab a tortilla and spread a small amount of sauce. Add 1/4 cup of chicken filling, lay in baking dish seam side down. Repeat with remaining tortillas.
  6. Pour remaining sauce over enchiladas, sprinkle with 1 cup of cheese and top with remaining diced jalapenos. Bake for 30 minutes. Allow to cool for 5 minutes before serving.
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