# Sour Cream and Green Chili Chicken Enchiladas

This recipe guides you through making sour cream and green chili chicken enchiladas, perfect for a comforting meal.

- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 3 boneless skinless chicken breast
- salt
- pepper
- garlic powder
- chicken bouillon
- 1 tablespoon salsa
- 3 tablespoons sour cream
- 1 handful Colby Jack cheese
- 1 tiny bit chili powder
- 1 little bit cumin
- 1 cup chicken broth
- 0.5 stick butter
- 4 tablespoons flour
- 1 can diced green chiles
- corn tortillas
- mixed shredded cheese

## Instructions

1. Boil chicken breasts with salt, pepper, garlic powder, and chicken bouillon.
2. Shred the cooked chicken breast and place it in a bowl.
3. Add 1 tablespoon of salsa to the shredded chicken.
4. Add 2 tablespoons of sour cream to the chicken mixture.
5. Add a handful of Colby Jack cheese to the chicken mixture.
6. Sprinkle garlic powder into the chicken mixture.
7. Add a tiny bit of chili powder to the chicken mixture.
8. Add a little bit of cumin to the chicken mixture.
9. Pour half a cup of chicken broth into the chicken mixture.
10. Mix all ingredients together until well combined.
11. Add another tablespoon of sour cream and half a cup of chicken broth to the chicken mixture if it looks dry, then mix again.
12. Melt half a stick of butter in a skillet on low heat.
13. Add 4 tablespoons of flour to the melted butter.
14. Mix the butter and flour until combined.
15. Cook the butter and flour mixture on low heat for about 1.5 to 2 minutes.
16. Add 4 cups of chicken broth to the roux and heat it up until incorporated.
17. Stir in 1 cup of sour cream into the sauce.
18. Add one 7-ounce can of diced green chiles to the sauce.
19. Add chili powder, garlic powder, and cumin to the sauce.
20. Let the sauce simmer on low for about 10 minutes.
21. Wrap corn tortillas in paper towels, dampen them, and microwave for 30-40 seconds to make them pliable.
22. Cover the bottom of a 9x13 inch baking pan with the sauce.
23. Fill each tortilla with the chicken mixture, roll it up, and place it in the baking pan.
24. Pour the remaining sauce over the rolled enchiladas.
25. Top with a generous amount of shredded cheese.
26. Bake in a 350-degree Fahrenheit oven until nice and bubbly, and broil for the last 5 minutes if desired.
27. Serve the enchiladas with a side of rice.

## Equipment

- pot
- bowl
- skillet
- wooden spoon
- measuring cup
- baking pan
- paper towels
- microwave
- fork
- plate

## Tips

- If you don	 want to use the paper towel method with the tortillas, pop them in some oil for 5-10 seconds.

## Source

- Original video: https://www.facebook.com/share/v/17Bo9Q5Zem/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/9643e64f-622c-4507-abf0-34dd85f2b692
- Extracted: 2025-12-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt