Weeknight Dinners: Chicken Enchiladas
Quick and easy—these chicken enchiladas are the perfect weeknight dinner.
Photo: Emily McCauley
Sour cream chicken enchiladas are hands down my favorite thing to order at a Mexican restaurant, so I set out to replicate them at home. These delicious chicken enchiladas with zesty green chiles and Spanish rice are restaurant quality. But they're surprisingly quick and easy to make!The secret to making these perfect for your weeknight dinner rotation is to use a cooked rotisserie chicken and a quick-cook box of your favorite rice. I added the chiles to give the enchiladas just a little more zing!After shredding the chicken, mix it up with your green chiles and your spices. Sautee it until it's all heated through, then spoon the chicken mixture and rice onto the tortillas. Roll it up, pour the sour cream green chile sauce over it and bake!
Sour Cream Chicken Enchiladas
Enchiladas:
1 rotisserie chicken, shredded
1 4-ounce can diced green chiles, hot or medium
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 package Spanish rice, prepared
12 corn tortillas, warmed
1-2 cups sharp white cheddar cheese, shredded
1/2 teaspoon smoked paprika (optional)
Preheat oven to 425 degrees F.
Sautee chicken with ground cumin, chili powder, garlic, and diced green chiles over medium heat until heated through, about 10-15 minutes.
Photo: Emily McCauley
Scoop chicken mixture then rice onto warmed tortillas. Roll tightly and place seam side down in large covered baking dish (9x13).
Pour sour cream sauce over enchiladas, coating all tortillas. Sprinkle with cheddar cheese and smoked paprika if desired.
Cover and bake for 20 minutes. Remove cover and bake another 5 minutes to make a crust if desired.
Serve hot with lime wedges, avocado, or crumbled Mexican cotija cheese.
Sauce:
4 tablespoons butter, cubed
6 tablespoons flour
3 cups chicken broth
3 cups sour cream or plain Greek yogurt
1 4-ounce can diced green chiles, hot or medium
Melt butter in medium saucepan over medium heat. Add flour gradually while whisking continuously.
Slowly add broth while whisking continuously until smooth and combined. (Add more flour to thicken if needed.)
Stir in green chiles and sour cream until combined.
Want more Mexican? We do too:
Gluten-Free Enchilada Casserole »
Cinco de Mayo Chicken Enchiladas »
Slow Cooker Chicken Enchilada Recipe »
Photo: Emily McCauley
