Creamy Sour Cream Chicken Enchiladas

Ingredients

For the Sour Cream Sauce:

• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• ½ teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon kosher salt
• ⅔ cup low-sodium chicken broth
• 1 cup salsa verde
• 1 cup Knudsen sour cream

For the Filling:

• 4 cups pre-cooked shredded rotisserie chicken
• 1 (4-ounce) can mild diced green chiles
• ½ cup shredded Monterey Jack cheese
• ½ cup shredded Oaxaca cheese (or mozzarella)
• 1 teaspoon kosher salt

For the Enchiladas:

• 8-10 corn tortillas
• ½ cup shredded Monterey Jack cheese, for topping
• ½ cup shredded Oaxaca cheese, for topping
• ½ cup salsa verde, for drizzle
• ½ jalapeño, very thinly sliced (optional)
• 2 tablespoons finely chopped fresh cilantro

For Serving:

• Extra Knudsen sour cream, for dolloping
• Fresh lime wedges

Instructions

1. Preheat and Prep
Preheat your oven to 375°F (190°C). Generously grease a 9x13-inch baking dish with butter or cooking spray and set aside.

2. Warm the Tortillas
Warm your corn tortillas to make them pliable and prevent cracking when you roll them. Wrap them in damp paper towels and microwave for 30-45 seconds, or heat each one in a dry skillet for about 10 seconds per side. Keep them wrapped in a clean kitchen towel to stay warm while you work.

3. Make the Sour Cream Sauce
In a medium saucepan over medium heat, melt the 3 tablespoons of butter. Once melted and bubbling, add the flour and whisk constantly for about 1 minute to create a roux. It should smell slightly nutty but not burn. Add the cumin, paprika, and salt, whisking to combine. Slowly pour in the chicken broth while whisking constantly to prevent lumps. The mixture will thicken as you whisk. Stir in 1 cup of salsa verde and continue whisking until the sauce is smooth and thickened, about 2 minutes. Remove from heat and add 1 cup of Knudsen sour cream, whisking until completely smooth and creamy. Set aside.

4. Make the Chicken Filling
In a large bowl, combine the shredded rotisserie chicken, ½ cup of the sour cream sauce you just made, the diced green chiles, ½ cup Monterey Jack cheese, ½ cup Oaxaca cheese, and 1 teaspoon kosher salt. Stir everything together until the chicken is well coated and the mixture is evenly combined.

5. Assemble the Enchiladas
Spread ½ cup of the sour cream sauce evenly across the bottom of your prepared 9x13-inch baking dish, this prevents the enchiladas from sticking. Take one warm tortilla and spoon about ⅓ cup of the chicken filling down the center. Roll it up tightly and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in a single layer in the dish.

6. Add the Toppings
Pour the remaining sour cream sauce evenly over all the rolled enchiladas, making sure each one gets coated. Sprinkle the remaining ½ cup Monterey Jack cheese and ½ cup Oaxaca cheese over the top. Drizzle with ½ cup salsa verde for extra flavor and a pop of green color. If you like a little heat, scatter the thinly sliced jalapeño over the top.

7. Bake Until Bubbly
Place the baking dish in the preheated oven and bake uncovered for 20-25 minutes, until the cheese is completely melted, bubbly, and starting to turn golden in spots. The edges should be slightly crispy and the sauce should be bubbling around the sides.

8. Garnish and Serve
Remove from the oven and let the enchiladas rest for 5 minutes to set slightly. Garnish with freshly chopped cilantro. Serve hot with generous dollops of extra Knudsen sour cream and fresh lime wedges on the side for squeezing over the top. The lime really brightens everything up!