For the Enchilada Lover—Chicken Enchiladas with Tomatillo Sour Cream Sauce

Oh my, oh my, oh my–this is my favorite enchilada sauce recipe EVER.  Yes, I said EVER.  These are extremely addicting.  One bite and you’ll wonder why we don’t put this sauce on everything.  I used canned tomatillos (worked perfectly) so no need to husk and fiddle with fresh ones.  You can make this a day ahead and bake when ready.

With a hint of peppers steeped in butter, and fresh cilantro all whirled in the blender with sour cream and chicken stock, these perfectly creamy delightful enchiladas are restaurant worthy.

This is a great weeknight meal with a side of guac and chips or Mexican rice.

For the Enchilada Lover—Chicken Enchiladas with Tomatillo Sour Cream Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Tonja Engen

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• Ingredients for the filling:
• 4 boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• Ingredients For the sour cream sauce:
• 2 tablespoons unsalted butter
• 2 Serrano chiles, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 cups sour cream
• 1 cup chopped cilantro
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne
• salt and pepper to taste
• 1 can 10-oz. tomatillos
• Ingredients for the enchiladas:
• 18 flour tortillas
• 1/2 medium-sized onion, diced (about 3/4 of a cup)
• 2 cups shredded Monterey Jack cheese
• 1/2 cup chopped cilantro, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°.
2. Place chicken breasts on foil-lined cookie sheet. Sprinkle breasts with salt and pepper and drizzle with Olive oil. Bake chicken for 50 minutes. Chop chicken into finely diced pieces and set aside. (I put my chicken in a food processor and it worked great).
3. To make the sauce, in a saucepot on medium-low, melt the butter. Add diced Serrano chiles and cook until soft, about 4-5 minutes. Add the minced garlic and cook for another minute. Whisk in the flour and cook for 1 more minute. Pour the chicken broth into the pot, bring to a boil and then reduce to a simmer. Whisk frequently and cook until the chicken broth has thickened, approximatley 8-10 minutes. Stir in the sour cream, cumin, cayenne, and cilantro. Remove from heat.
4. Place the sour cream mixtue in the blender along with the tomatillos. Blend until smooth.
5. Warm the flour tortillas in the microwave for 30 seconds so they are pliable.
6. To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of the baking dish. Take each tortilla and place in the middle 1/3 cup of shredded chicken, 1 tablespoon of cheese. Roll the tortillas around the filling and place the rolled tortillas seam side down in the casserole dish. Cover the enchiladas with the remaining sauce and cheese and bake for 25 minutes or until top is brown and bubbling.
7. Top with diced red onion and chopped cilantro.
8. Note: I can fit 12 enchiladas in one pan. This recipe can usually make 16-18 so I put the rest in a smaller pan and freeze for later.

---

Preheat the oven to 350°.

Place chicken breasts on foil-lined cookie sheet.  Sprinkle breasts with salt and pepper and drizzle with Olive oil.  Bake chicken for 50 minutes.  Chop chicken into finely diced pieces and set aside. (I put my chicken in a food processor and it worked great).

To make the sauce, in a saucepot on medium-low, melt the butter. Add diced Serrano chiles and cook until soft, about 4-5 minutes. Add the minced garlic and cook for another minute.  Whisk in the flour and cook for 1 more minute. Pour the chicken broth into the pot, bring to a boil and then reduce to a simmer. Whisk frequently and cook until the chicken broth has thickened, approximatley 8-10 minutes. Stir in the sour cream, cumin, cayenne, and cilantro.  Remove from heat.

Place the sour cream mixtue in the blender along with the tomatillos.  Blend until smooth.

Warm the flour tortillas in the microwave for 30 second so they are pliable.

To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of the baking dish. Take each tortilla and place in the middle 1/3 cup of shredded chicken, 1 tablespoon of cheese.  Roll the tortillas around the filling and place the rolled tortillas seam side down in the casserole dish. Cover the enchiladas with the remaining sauce and cheese and bake for 25 minutes or until top is brown and bubbling.

Top with diced red onion and chopped cilantro.

Note:  I can fit 12 enchiladas in one pan.  This recipe can usually make 16-18 so I put the rest in a smaller pan and freeze for later.

Note 2:  If you are making ahead, assemble enchiladas and put the sauce mixture in another separate container until you are ready to bake.