5.0 from 33 votes
Chicken Enchiladas Recipe with Green Sauce
This creamy Sour Cream Chicken Enchiladas recipe is filled to the brim with fresh-made salsa verde and molten cheese.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 10 enchiladas
Calories: 433 kcal
Course:
Main Course
Cuisine:
American , Mexican
Ingredients
- 1 1/4 pounds tomatillos husked and halved
- 1 white onion peeled and quartered
- 4-5 cloves garlic
- 1-2 jalapeños stems removed
- 2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 cup cilantro
- 4 1/2 cups shredded cooked chicken from a deli rotisserie chicken, or 3 large leftover grilled chicken breasts
- 3/4 cup sour cream + extra for serving
- 3 cups shredded Monterey jack cheese or Mexican blend cheese
- 10 8-inch flour tortillas (or corn for gluten-free)
- salt and pepper
Toppings
- chopped tomatoes
- cilantro
- avocados
Instructions
- Preheat oven to 400 degrees F. On a rimmed baking sheet, roast the tomatillos, onion, garlic and jalapeños for 15-20 minutes, until the tomatillos are bubbling and juicy. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, and cilantro and pulse mixture until well combined but still chunky.
- In a large bowl combine and shredded chicken with 1/3 of the fresh salsa verde, sour cream, and 2 cups of the cheese. Mix well, then salt and pepper to taste.
- Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large 9x13-inch baking dish and smear the bottom with some of the reserved salsa verde. Put a scoop of the shredded chicken mixture on top of each tortilla. Fold the tortillas over the filling and roll like cigars to close. Place the tortillas in the baking dish; you may have to squeeze them in.
- Pour the rest of the salsa verde over the enchiladas and top with the remaining shredded cheese. Bake uncovered for 20-30 minutes until bubbly. Garnish with cilantro, avocado and tomato. Top with a scoop of sour cream!
Cup of Yum
Notes
- You can make the salsa verde several days in advance of preparing the chicken enchiladas, and keep them in an airtight container in the fridge.
Nutrition Information
Serving
1enchilada
Calories
433kcal
(22%)
Carbohydrates
21g
(7%)
Protein
25g
(50%)
Fat
28g
(43%)
Saturated Fat
13g
(65%)
Cholesterol
93mg
(31%)
Sodium
688mg
(29%)
Potassium
418mg
(12%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
640IU
(13%)
Vitamin C
11mg
(12%)
Calcium
330mg
(33%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 10enchiladas
Amount Per Serving
Calories 433
% Daily Value*
| Serving | 1enchilada | |
| Calories | 433kcal | 22% |
| Carbohydrates | 21g | 7% |
| Protein | 25g | 50% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 93mg | 31% |
| Sodium | 688mg | 29% |
| Potassium | 418mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 11mg | 12% |
| Calcium | 330mg | 33% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.