Sour Cream and Green Chile Chicken Enchiladas
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!
Equipment
- Large casserole dish
- Skillet
- Cutting board and knife
- Measuring cups and spoons
- Mixing bowls
Ingredients
- 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
- 8 oz can of diced green chiles or two 4 oz cans
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 2 cups shredded Monterey jack cheese Can substitute Mexican blend cheese
- olive oil
- salt and pepper
- fresh cilantro, chopped
- 8 large flour tortillas
Toppings (optional)
- sliced avocado
- sour cream
- salsa / hot sauce / pico de gallo
- shredded lettuce
- lime wedge
Instructions
- 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!
Tried this recipe?Let us know how it was!