Chicken enchiladas topped with green chile sour cream sauce will soon become your favorite way of making enchiladas. For this recipe, chicken breasts are poached in a flavorful liquid of enchilada sauce, sazon seasoning and chicken stock. The moist chicken is rolled up in flour tortillas and topped with a delicious sour cream sauce studded with roasted green chiles.
I love standard tomato based enchilada sauce, but I also love the creaminess of a sour cream sauce. Because I can, I decided to combine the two. I poached the chicken using a can of store-bought enchilada sauce, sazon seasoning and some chicken stock. Once the chicken was cooked, I shredded it and reduced the poaching liquid until it was very thick – more than halfway. I then used the leftover liquid to coat the shredded chicken before rolling it up with some cheese. Both the chicken and the sauce for this recipe can easily be made in advance and frozen in portions for a quick weeknight meal.
When I think of a standard sour cream sauce for enchiladas, I envision a thick and cloying rich sauce. This sauce can actually be considered somewhat healthy! Instead of cream, I thin a roux out with some chicken stock and just finish it with a light dollop of sour cream. It only looks like it has a lot of milk and sour cream in it!
This dish is a stunner when it comes of the oven. The sauce turns a light golden brown and just oozes down the side of the tortillas. This recipe is so good that you will want to make it every week. I promise.
Chicken Enchiladas with Green Chile Sour Cream Sauce – serves 3-4
- 3 boneless skinless chicken breasts
- 1, 16 oz can enchilada sauce
- 1 packet Sazon seasoning
- 1 cup chicken stock, plus more to poach the chicken
- 6, 6” flour tortillas
- ½ cup grated cheddar cheese
- 3 tbsp unsalted butter
- 3 tbsp flour
- 1/3 cup sour cream
- 1 can diced green chiles
- Salt and Pepper to taste
In a medium sauce pan, combine the chicken breasts, enchilada sauce and sazon seasoning. Add enough chicken broth to cover the meat. Heat to a boil and reduce to a simmer for about 30 minutes, or until chicken is cooked through and very tender.
Remove the poached chicken and let sit until cool enough to handle. In the meantime, continue to boil the poaching liquid until it is reduced by more than half the original size. You want it to be very thick. Shred the chicken into thin strips and add back into the reduced liquid and stir to coat. You don’t want it to be very wet; it’s more of a glaze.
Preheat the oven to 350 degrees and prepare a baking dish by spraying it with some nonstick spray.
Spread the tortillas out on a flat surface and arrange about a ¼ cup of chicken down the center; top with a little grated cheese. Carefully roll up the tortillas and place seam side down in the prepared baking dish.
In a medium skillet over medium heat, melt the butter and sprinkle in flour to create a roux; cook for about 1 minute to cook the flour. Slowly add in 1 cup of chicken stock and whisk until combined. Bring to a simmer while whisking continuously until thick. Off the heat, add the sour cream and diced chiles. Taste and season with salt and pepper as needed. Pour the sauce over the prepared enchiladas and bake until golden brown and bubbly; about 25 minutes.