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Ingredients 0/9
What Makes This Recipe So Good
This dish combines tender chicken with a rich, creamy sauce and bright green enchilada sauce for a perfect balance of flavors. It’s comforting, satisfying, and full of vibrant colors that make mealtime exciting.
Helpful Kitchen Tips
- Use rotisserie chicken to save time and add extra flavor.
- Warm the tortillas before rolling to prevent them from cracking.
- If you like it spicier, add chopped jalapeños or a pinch of cayenne to the filling.
- Warm the tortillas before rolling to prevent them from cracking.
- If you like it spicier, add chopped jalapeños or a pinch of cayenne to the filling.
Step 1
Preheat your oven to 350°F. In a bowl, mix together the sour cream and salsa until smooth. Heat some oil in a large skillet over medium heat, then cook the onions and garlic for about 4 to 5 minutes until they’re just tender. Add the chicken, half of the sour cream mixture, chopped chiles, and half a cup of cheese, stirring everything until it’s well combined.
Step 2
Spoon about a third of a cup of the chicken filling down the center of each tortilla, then roll them up tightly. Place the rolled tortillas seam-side down in a greased 13x9-inch baking dish. Pour the remaining tomatillo sauce over the top and sprinkle with the rest of the cheese. Cover the dish with foil and bake for 15 to 20 minutes, until everything is heated through and bubbly.
Best Pairings For This Dish
Serve with a side of Mexican rice and refried beans for a complete meal. A fresh salad with lime dressing or a simple guacamole also pairs nicely and adds a refreshing touch.
Storing This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven to keep the sauce creamy and the tortillas soft. You can also freeze the enchiladas for up to 2 months; thaw overnight before reheating.
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