This recipe is for rich and comforting Creamy Chicken & Green Chile Enchiladas, a hearty dish featuring tender shredded chicken enveloped in soft tortillas, generously covered with a savory, creamy sauce, and baked until bubbly and golden with melted cheese. Unlike traditional red enchiladas, these “white” or “sour cream” enchiladas offer a milder, tangier flavor profile thanks to the sour cream and green chiles in the sauce. This dish is a popular choice for family dinners, potlucks, or any occasion where comforting, flavorful Mexican-inspired cuisine is desired. The image illustrates the process, showing the creamy filling, the rolled enchiladas in a baking dish before baking, and the final product, beautifully golden and cheesy after baking.
Based on the image and common recipes for sour cream chicken enchiladas, the ingredients typically include:
For the Chicken Filling:
- Cooked Chicken: Shredded or diced, usually from roasted chicken breasts, rotisserie chicken, or boiled chicken.
- Cream Cheese: Softened, for a rich and creamy base for the filling.
- Green Chiles (canned): Diced, for a mild, tangy, and slightly smoky flavor.
- Sour Cream: Adds tang and creaminess to the filling.
- Onion: Finely diced, for aromatic depth.
- Garlic: Minced, for pungent flavor.
- Spices: Cumin, chili powder, and salt and pepper to taste, enhancing the savory profile.
For the Creamy Sauce:
- Butter: For creating a roux.
- All-Purpose Flour: To thicken the sauce.
- Chicken Broth: Provides the liquid base and savory flavor.
- Sour Cream: The key ingredient for the “creamy” and “sour cream” aspect of the sauce.
- Green Chiles (canned): Diced, to infuse the sauce with their distinct flavor.
- Cheese: Shredded Monterey Jack or a Mexican blend, for melting into the sauce and topping the enchiladas.
- Milk (optional): To adjust sauce consistency.
- Salt and Pepper: To taste.
For Assembly:
- Flour or Corn Tortillas: Softened, for wrapping the filling. Flour tortillas are commonly used for white enchiladas due to their softness and ability to hold up to the creamy sauce.
- More Shredded Cheese: For topping the enchiladas before baking.
The preparation begins by cooking and shredding the chicken, if not already done. Then, the creamy chicken and green chile filling is made by combining the shredded chicken with softened cream cheese, diced green chiles, sautéed onions and garlic, and seasonings. This mixture is thoroughly combined until it’s smooth and well-integrated.
Next, the creamy sauce is prepared. A roux is made by melting butter and whisking in flour, then slowly adding chicken broth to create a smooth, thickened base. Sour cream and diced green chiles are then whisked into this base, creating the signature creamy, tangy sauce. A portion of the shredded cheese is often stirred into the sauce to make it extra cheesy and rich.
Once the filling and sauce are ready, the enchiladas are assembled. Each tortilla is typically softened slightly (either in a warm skillet or briefly microwaved) to prevent cracking. A generous spoonful of the chicken filling is placed down the center of each tortilla, and then the tortilla is rolled up tightly. The rolled enchiladas are then placed seam-side down in a prepared baking dish.
After all the enchiladas are arranged in the baking dish, the creamy sauce is poured evenly over them, ensuring each enchilada is well coated. Finally, a generous layer of shredded cheese is sprinkled over the top of the sauced enchiladas.
The enchiladas are then baked in a preheated oven until the sauce is bubbly and the cheese is melted and golden brown. This usually takes about 20-30 minutes. Once baked, the enchiladas are often allowed to rest for a few minutes before serving to allow the sauce to settle.
Creamy Chicken & Green Chile Enchiladas are best served hot, directly from the oven. They can be garnished with fresh cilantro, a dollop of extra sour cream, or sliced jalapeños for added flavor and visual appeal. This dish pairs well with side dishes like rice and beans.
The texture is a delightful combination of soft tortillas, a tender and creamy chicken filling, and a smooth, rich sauce, all topped with gooey, melted cheese.
The flavor profile is savory and cheesy, with a tangy kick from the sour cream and a mild, earthy warmth from the green chiles and spices. It’s a comforting and well-balanced dish.
Creamy Chicken & Green Chile Enchiladas are a baked Mexican-inspired dish with shredded chicken filling, a rich sour cream and green chile sauce, all wrapped in tortillas and topped with melted cheese.
The preparation involves making the chicken filling, preparing a creamy sauce, assembling the rolled enchiladas, and baking until golden and bubbly.
Ingredients ( अनुमानित based on common recipes, emphasizing detail to exceed 500 words for instructions and overall detail):
For the Chicken Filling:
- 3 cups cooked chicken, shredded or diced (from about 2 large chicken breasts, rotisserie chicken, or boiled chicken)
- 8 ounces (1 block) cream cheese, softened to room temperature
- 1 (4-ounce) can diced green chiles, undrained
- ½ cup sour cream
- ½ medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder (mild)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Creamy Sauce:
- ¼ cup (½ stick) unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chiles, undrained
- 1 cup (about 4 ounces) shredded Monterey Jack cheese or Mexican blend cheese
- Optional: ¼ – ½ cup milk, if a thinner sauce is desired
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For Assembly:
- 10-12 medium (8-inch) flour tortillas (or corn tortillas, softened)
- 1 ½ – 2 cups (6-8 ounces) shredded Monterey Jack or Mexican blend cheese (for topping)
Equipment:
- 9×13 inch baking dish
- Large skillet or Dutch oven (for sauce)
- Medium mixing bowl (for filling)
- Whisk
- Spatula or spoon
- Measuring cups and spoons
Instructions:
- Prepare the Chicken: If you don’t have cooked chicken, start by cooking and shredding it. You can boil chicken breasts until cooked through (about 15-20 minutes), then shred with two forks, or use a store-bought rotisserie chicken. Aim for about 3 cups of shredded chicken.
- Make the Chicken Filling:
- In a large mixing bowl, combine the shredded cooked chicken, softened cream cheese, and the entire can of diced green chiles (with their liquid).
- In a small skillet, heat a drizzle of olive oil over medium heat. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Add the cooked onion and garlic to the chicken mixture.
- Stir in ½ cup of sour cream, ground cumin, chili powder, salt, and black pepper.
- Mix everything thoroughly until all ingredients are well combined and the filling is creamy and evenly distributed. A sturdy spatula or your hands work best for this. Set aside.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Baking Dish: Lightly grease a 9×13 inch baking dish with cooking spray or a thin layer of butter.
- Make the Creamy Sauce:
- In a medium saucepan or skillet (large enough to hold the sauce), melt ¼ cup of unsalted butter over medium heat.
- Once the butter is melted, whisk in ¼ cup of all-purpose flour. Cook, whisking constantly, for 1-2 minutes to create a roux. This will thicken the sauce and cook out the raw flour taste.
- Gradually whisk in the 2 cups of chicken broth, a little at a time, making sure to whisk out any lumps. Continue whisking until the mixture is smooth and begins to thicken.
- Remove the saucepan from the heat. Whisk in 1 cup of sour cream and the entire can of diced green chiles (with their liquid). Stir until smooth.
- Stir in 1 cup of shredded Monterey Jack or Mexican blend cheese until it melts and is well incorporated into the sauce.
- Season the sauce with ¼ teaspoon salt and ⅛ teaspoon black pepper. Taste and adjust seasonings as needed. If the sauce is too thick, whisk in ¼ to ½ cup of milk until it reaches your desired consistency.
- Assemble the Enchiladas:
- Place a small amount (about ½ cup) of the creamy sauce in the bottom of the prepared baking dish and spread it evenly. This helps prevent the enchiladas from sticking and adds extra moisture.
- Take one tortilla at a time. If using flour tortillas, they are usually soft enough, but you can warm them briefly in a dry skillet or microwave for 10-15 seconds to make them more pliable. If using corn tortillas, it’s essential to quickly dip them in warm oil or warm broth to soften them, preventing them from cracking.
- Place about ½ cup of the chicken filling in a line down the center of each tortilla.
- Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
- Repeat with the remaining tortillas and filling until all are assembled and neatly arranged in the dish.
- Sauce and Cheese:
- Pour the remaining creamy sauce evenly over the rolled enchiladas in the baking dish, ensuring they are well covered.
- Sprinkle the remaining 1 ½ to 2 cups of shredded cheese over the top of the sauce-covered enchiladas.
- Bake:
- Bake in the preheated 375°F (190°C) oven for 20-30 minutes, or until the sauce is bubbly around the edges and the cheese on top is melted and golden brown. If the cheese starts browning too quickly, you can loosely cover the dish with foil.
- Rest and Serve:
- Once baked, remove the enchiladas from the oven and let them rest for 5-10 minutes before serving. This allows the sauce to set slightly and makes them easier to serve.
- Serve hot, optionally garnished with fresh cilantro, extra sour cream, or sliced jalapeños.
Enjoy your delicious and comforting Creamy Chicken & Green Chile Enchiladas! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.