CHICKEN ENCHILADAS W/ SOUR CREAM VERDE SAUCE
- WineCheeseScallops
- Jan 7
- 5 min read
Get ready to spice up your dinner game with our Chicken Enchiladas with Sour Cream Verde Sauce! This crowd-pleasing dish is creamy, cheesy, and packed with bold flavors from mild green enchilada sauce, shredded rotisserie chicken, and a hint of zesty lime. Whether you're feeding a hungry family or hosting friends, these enchiladas deliver restaurant-quality flavor with minimal effort. Perfect for busy weeknights or cozy weekends, they pair beautifully with cilantro lime rice and charro beans for a complete Mexican-inspired meal.
What makes these enchiladas irresistible? It’s the rich, velvety verde sauce combined with the perfect balance of melted mozzarella and tender chicken, all wrapped in soft tortillas. Topped with fresh tomatoes, cilantro, and lime, every bite bursts with flavor and texture. Let this recipe be your new go-to for comfort food with a zing!
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Green Enchilada Sauce
Green enchilada sauce, made from roasted green chiles, tomatillos, and spices, brings a bright and tangy flavor to these enchiladas. Its mild heat makes it family-friendly while adding depth to the dish. Tomatillos, a key ingredient, are native to Mexico and provide a slightly tart taste, balancing the creaminess of the sour cream sauce perfectly.
Rotisserie Chicken
Rotisserie chicken is the ultimate shortcut for busy cooks. It’s tender, flavorful, and ready to use, making it ideal for this recipe. Shredding a store-bought rotisserie chicken saves time without compromising quality. It absorbs the flavors of the verde sauce and melds beautifully with the cheesy filling for a satisfying bite every time.
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Recipe’s Origin | CHICKEN ENCHILADAS W/ SOUR CREAM VERDE SAUCE
This recipe was inspired by a love of creamy, saucy enchiladas that don’t overwhelm with spice but still pack plenty of flavor. Combining the tangy notes of green enchilada sauce with the smoothness of sour cream creates a velvety sauce that sets this dish apart. Adding shredded rotisserie chicken makes it a quick and convenient option for weeknight meals, while the sprinkle of fresh cilantro and lime juice gives it a fresh, authentic touch. The idea of broiling the cheese at the end came from restaurant-style enchiladas, where a golden, bubbling top makes all the difference.
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Tips, Serving Suggestions, and Storage Advice
Use corn tortillas instead of flour for a more traditional twist.
Warm the tortillas in the microwave or stovetop to make them easier to roll.
Customize the filling with sautéed onions, bell peppers, or black beans.
Sprinkle jalapeños on top before broiling for added spice.
Serve with guacamole or a dollop of Greek yogurt for a fresh, creamy side.
Freeze unbaked enchiladas for a quick meal later—just thaw, add sauce, and bake.
Turn leftovers into an enchilada casserole by layering the tortillas and filling.
Swap mozzarella with Monterey Jack or a Mexican cheese blend for extra flavor.
Add a pinch of cumin and garlic powder to the sauce for enhanced depth.
Pair with a crisp margarita or agua fresca for the perfect Mexican feast.
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Unique Recipe Qualities
Combines the tangy verde sauce with creamy sour cream for a balanced flavor.
Uses rotisserie chicken for a quick, effortless protein.
Family-friendly with a mild heat level.
Flexible enough to customize with additional veggies or beans.
Perfectly melty mozzarella cheese topping with golden broiled edges.
Restaurant-quality flavor in a simple, home-cooked dish.
Ideal for meal prepping—freezes and reheats well.
Fresh garnishes like tomato, cilantro, and lime elevate the dish.
Complements a wide variety of sides for a complete meal.
A go-to comfort food with a Mexican twist.
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Ingredients
Vegetable oil spray
Two 10-ounce cans mild green enchilada sauce
One 10.5-ounce can condensed cream of chicken soup
One 8-ounce container sour cream
4 cups shredded meat from 1 store-bought rotisserie chicken or leftover chicken
One 4-ounce can diced green chiles
One 16-ounce bag grated mozzarella cheese (about 4 cups)
Ten 10-inch soft flour tortillas (taco size)
1 vine-ripened tomato, cut into 1/4-inch dice
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Directions
Preheat the oven to 350°F and position a rack in the top third of the oven. Spray a 9x13x3-inch (deep) baking dish with vegetable oil spray.
In a large bowl, whisk together the green enchilada sauce, cream of chicken soup, and sour cream until smooth. Spread about 1 cup of the sauce evenly in the bottom of the prepared baking dish. Reserve the remaining sauce.
In a medium bowl, combine the shredded chicken and diced green chiles, mixing well. Set aside.
Place half of the grated mozzarella cheese (2 cups) in a medium bowl for assembling the enchiladas.
To assemble, sprinkle some mozzarella cheese onto a tortilla, add some of the chicken mixture, and tightly roll up the tortilla. Place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, chicken, and cheese, arranging the filled tortillas in a single layer. Push them together as needed to fit.
Pour the reserved sauce evenly over the filled tortillas. Bake in the oven for 20 minutes. Remove the dish from the oven, sprinkle the reserved mozzarella cheese on top, and return to the oven. Bake for an additional 20 minutes, or until the cheese is melted. For a golden finish, turn on the broiler for the last 2-3 minutes to lightly brown the top and edges.
Garnish the enchiladas with diced tomato, chopped cilantro, and lime wedges before serving. Pair with cilantro lime rice and warmed charro beans for a complete meal.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
Q: Can I use corn tortillas instead of flour?
A: Absolutely! Corn tortillas add a traditional flavor and texture. Just warm them before rolling to prevent cracks.
Q: What can I use instead of mozzarella?
A: Try Monterey Jack, a Mexican cheese blend, or even queso fresco for a more authentic taste.
Q: Can I make this ahead of time?
A: Yes! Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
Q: How do I reheat leftovers?
A: Reheat in the oven at 325°F until warmed through or microwave individual portions.
Q: Is this recipe spicy?
A: It has mild heat from the green chiles and enchilada sauce, but you can adjust by using mild or medium sauce and skipping additional chiles.
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