These Sour Cream and Green Chile Chicken Enchiladas are one of my favorite TexMex dinners! Shredded chicken combined with veggies and cheese in a delectable green chile sour cream sauce, this is a dish your family will request again and again!
I've been making a version of these enchiladas for years and I'm so excited to finally share this recipe with you all! These Sour Cream and Green Chile Chicken Enchiladas are pure TexMex comfort food. They are creamy and bright with a subtle kick of heat. I personally love the addition of zucchini and carrots, not just for the nutritional value but for the bite of al dente veggies.
This is a great family dinner that reheats beautifully the next day. We love making them for meal prep as well as special occasions. Be sure not to skip the toppings. I love serving these enchiladas with avocado, shredded lettuce, salsa, sour cream and a squeeze of lime. Hope your family loves this recipe as much as mine does!
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For this recipe you will need:
- Large casserole dish: This glass Pyrex dish is great for enchiladas.
- Skillet: I love my All-clad stainless steel skillet. Just before to fully preheat the oil before adding the veggies when using stainless steel.
- Cutting board and knife
- Measuring cups and spoons
- Box grater or cheese shredder: I love this Kitchenaid Box Grater for shredding cheese.
- Large flour tortillas: I recommend getting the Burrito Size tortillas which usually come in packaged of 8. If you do use smaller tortillas just be aware that you will probably need between 12-14.
- Shredded chicken: I recommend using the meat of one rotisserie chicken, which usually produces about 2-3 cups shredded. You can also cook and shred chicken breasts or thighs if you prefer.
- Sour cream: I recommend using full fat sour cream for optimal flavor and texture.
- Salsa verde: Use your favorite salsa verde or verde sauce for this recipe. You can also use green chile enchilada sauce.
- Diced green chiles: You'll need a 4 oz can for this recipe. They range in heat level from mild to spicy to be sure to check the label.
- Vegetables: I love the addition of onion, carrots, garlic and zucchini in this recipe. But feel free to get creative with other veggies.
- Spices: You will need cumin, dried oregano, garlic powder and onion powder for this dish.
- Shredded cheese: I personally love using shredded Monterey jack cheese, but you can also use a Mexican blend or another cheese of your preference.
- Fresh cilantro
- Olive oil
- Salt & pepper
While I do say that the toppings are optional they definitely elevate the dish!
I love serving my sour cream and green chile chicken enchiladas with sliced avocado, shredded lettuce, sour cream, salsa and a wedge of lime.
The best way to prevent enchiladas from sticking is to add a little of the enchilada sauce to the bottom of the pan as a barrier. I recommend adding about half a cup and then spreading to full coat the pan before adding your rolled enchiladas.
You can! And actually corn tortillas are used more in traditional enchilada recipes. This is a very TexMex take on the classic dish and while we personally prefer flour tortillas, corn tortillas will also work.
You will most like need about double the amount as they tend to be smaller. I also would recommend increasing the sauce amount and warming and pre-dipping the tortillas in the sauce before adding filling and rolling up.
It really depends on the heat level of the ingredients that you buy. If you'd prefer a more milld enchilada be sure to purchase diced green chiles and salsa verde that are mild. If you want a spicier dish then go for high heat levels on those ingredients and you can even add an extra can of spicy chiles if desired.
Start by preheating your oven to 350 degrees F. Then chop your veggies and shred the cheese and chicken.
Make the green Chile sour cream sauce and spread between ½ and ¾ cup evenly on the bottom of the baking dish.
Drizzle a little olive oil in a skillet and preheat over medium high. Add chopped onions and cook for 3 minutes, then add carrots and zucchini and cook for another 3 minutes. Add garlic and a pinch of salt and pepper and cook for about a minute until fragrant.
Then combine the cooked veggies in a large mixing bowl with the chicken, diced green Chiles, spices, about 1 cup of shredded cheese and ½ cup of the green chile sour cream sauce. Mix until well combined.
Lay out a tortilla and then spoon on about ⅓rd to ½ cup of the chicken mixture in the middle. Then roll it up and place seam side down in the pan. Repeat with the remaining 7 tortillas or until all the filling has been used up.
Pour the remaining enchilada sauce over the top of the filled tortillas and spread to coat evenly. Then top with the remaining shredded cheese.
Bake at 350 degrees F for 20-25 minutes until bubbly. If you'd like you can broil the enchiladas for 30 seconds to a minute at the end to brown the cheese. Be careful not to burn!
Made this Sour Cream and Green Chile Chicken Enchilada recipe? Let me know what you think in the comments!
Sour Cream and Green Chile Chicken Enchiladas
- Large casserole dish
- Cutting board and knife
- Measuring cups and spoons
- Mixing bowls
- 2 cups salsa verde Or Verde (green) enchilada sauce
- 1 cup sour cream
- 1 cup onion, chopped 1 medium onion
- 2 garlic cloves, minced
- 1 cup zucchini, sliced and quartered about half a large zucchini
- 1 cup carrot, sliced and quartered about 2 carrots
- 2.5 cups, shredded chicken I recommend using a rotisserie chicken
- 4 oz can of diced green chiles
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp cumin
- 2 cups shredded Monterey jack cheese Can substitute Mexican blend cheese
- olive oil
- salt and pepper
- fresh cilantro, chopped
- 8 large flour tortillas
- sliced avocado
- sour cream
- salsa / hot sauce / pico de gallo
- shredded lettuce
- lime wedge
- Preheat the oven to 350 degrees F. Chop the veggies, shred the cheese and shred the chicken. In a medium size mixing bowl combine 1 cup of sour cream with 1.5 cups of salsa verde. Stir until well combined and set aside.
- Drizzle a little olive oil in a skillet and preheat oven medium high. Add onions and cook on medium high for about 3 minutes. Add zucchini and carrots and cook for another 3 minutes. Add garlic and season with a pinch of salt and pepper. Cook for another minute or so until fragrant. Remove from the heat.
- In a large mixing bowl combine shredded chicken with the cooked veggies, can of diced green chiles, onion powder, garlic powder, cumin and oregano, 1 cup of shredded cheese and ½ cup of the sour cream sauce. Mix until well combined. Season to taste with a little salt and pepper.
- Pour about ½ cup of the sour cream sauce on the bottom of the casserole dish and spread to cover. Lay out the first flour tortillas and place between ⅓rd and ½ cups of the chicken mixture in the middle. Then roll it up and place in the casserole dish on top of the sauce. Repeat with the remaining 7 tortillas until you have 8 enchiladas. Pour the remaining sour cream sauce on top of the enchiladas and then top with the remaining shredded cheese.
- Bake the enchiladas uncovered at 350 degrees for 20-25 minutes until bubbling. *You can broil them for about a minute at the end to really brown the cheese but be careful they don't burn.*Remove from the oven and top with chopped cilantro. Serve hot with a lime wedge, sliced avocado, shredded lettuce, sour cream and salsa if desire. Enjoy!