These enchiladas are packed with tender chicken and smothered in a rich, creamy green sauce that's bursting with fresh flavors. They’re perfect for a cozy weeknight dinner that feels special without a lot of fuss.
Preheat your oven to 350°F. In a bowl, mix the sour cream and salsa together until smooth. Heat some oil in a large skillet over medium heat, then add the onions and garlic. Cook, stirring occasionally, until they’re just tender and fragrant, about 4 to 5 minutes. Next, add the chicken, half of the sour cream mixture, the chiles, and half a cup of cheese. Stir everything together until well combined.
Take about a third of a cup of the chicken mixture and spoon it down the center of each tortilla, then roll them up tightly. Arrange the rolled tortillas seam-side down in a greased 13x9-inch baking dish. Pour the remaining green 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 hot and bubbly.
- Warm the tortillas briefly before rolling to prevent cracking.
- Use cooked, shredded chicken for the best texture and flavor.
- Adjust the sauce’s spiciness by adding more or less green chilies or jalapeños.
This dish combines tender chicken with a rich, tangy sauce that brings bold flavors to your plate. The creamy green sauce adds a fresh twist that keeps every bite exciting. It’s comforting, satisfying, and perfect for any occasion.
Serve with a side of Mexican rice and refried beans for a complete meal. A simple fresh salad or sliced avocado can add a nice contrast. Don’t forget a dollop of sour cream or a sprinkle of fresh cilantro on top.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the sauce creamy and avoid drying out the tortillas. This dish can also be frozen for up to 2 months; thaw overnight before reheating.
