If you’re looking for a comforting dinner that brings a little spice and a lot of flavor to your table, then these Green Chili Sour Cream Enchiladas are calling your name. With their creamy, cheesy goodness and a hint of heat from the green chilis, they're a delicious twist on the classic enchilada. Perfect for family dinners or casual get-togethers!
Ground chicken is the lean protein base that absorbs all the flavors beautifully. Flour tortillas serve as the soft, pliable wrap that holds everything together. Sour cream adds a tangy creaminess that balances out the spice. Monterey Jack cheese gives a smooth melt, and the sharpness of cheddar cheese provides a flavor punch. Green chilies are the stars of the dish, bringing in the heat and a touch of smokiness. Onion and garlic lay the aromatic foundation, while chicken broth thins the sour cream to a sauce-like consistency. A touch of olive oil aids in sautéing, and ground cumin, black pepper, and salt enhance the overall seasoning. Finally, fresh cilantro adds a refreshing finish.
These enchiladas pair wonderfully with a side of Mexican rice or a simple green salad dressed with lime vinaigrette. For a more indulgent meal, add a scoop of guacamole or a dollop of fresh salsa on top before serving. A cold, refreshing drink like a margarita or a light beer complements the flavors beautifully.
Start by preheating your oven to 350°F. This ensures it's ready when you are. Heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion and minced garlic, and cook them until they're softened and fragrant. You should start to see the onion turn translucent.
Once the onion and garlic are ready, add the ground chicken to the skillet. Season with cumin, salt, and black pepper. Cook the chicken until it's browned and no longer pink. Stir in the chopped green chilies, and then remove the skillet from heat. Let this mixture cool slightly while you prepare the sauce.
In a small bowl, combine the sour cream and chicken broth. Stir until it's smooth and well-mixed. Take each flour tortilla and spread about 2 tablespoons of this sour cream mixture onto it. Spoon some of the chicken filling onto each tortilla, roll them up tightly, and place them seam-side down in a baking dish. This keeps them from unrolling while baking.
Pour the remaining sour cream mixture over the enchiladas, ensuring they are well-covered. Sprinkle Monterey Jack and cheddar cheese evenly over the top. Bake in the preheated oven for about 25 minutes, or until the cheese is melted and bubbly. Once done, garnish with fresh cilantro before serving for a burst of color and freshness.
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