Chicken Enchiladas with Jalapeno Sour Cream Sauce

You guys. I don’t toot my own metaphorical horn often, but these enchiladas turned out better than I could have ever imagined. They’re super easy, somewhat healthy – and the leftovers are even better than the original meal.

Chicken Enchiladas with Jalapeno Sour Cream Sauce

For the sauce:

  • 2 cups of sour cream
  • 1 large handful of cilantro
  • 1 jalapeno
  • 4.5 oz can of green chilies
  • 2 tablespoons of garlic powder
  • Salt + pepper to taste
For the enchiladas:
  • 1 rotisserie chicken, white meat shredded
  • 1 15oz can of black beans
  • 1 jalapeno, diced
  • 2 tablespoons of chili powder
  • 2 tablespoons of garlic powder
  • 1 tablespoon of paprika
  • 2 teaspoons of cumin
  • 3-4 cups of shredded Monterey Jack cheese
  • 5-6 flour tortillas 

Over medium-high heat, coat a pan with olive oil and add beans, jalapeno and shredded chicken. Cook for 2-3 minutes and then combine with all seasoning and continue on low heat for 5 minutes. Preheat the oven to 375 degrees.

Create sauce by adding sour cream, cilantro, jalapeno and green chilies to a food processor. Pulse until smooth – adding garlic powder, salt and pepper to taste.

To assemble the enchiladas, first grease a baking pan and add a layer of sauce to the bottom. Create each enchilada by filling with chicken/bean mixture, handful of shredded cheese and spoonful of sauce. Roll and place with seam side down. After you’ve filled the pan with enchiladas, cover with remaining sauce and cheese.

Bake for 20-30 minutes – until cheese is melted and the sides start to turn a golden brown. For garnish, top with chopped cilantro, red onion and avocado. Seriously delicious. 

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1 Comment

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