Sour Cream Chicken Enchiladas

1. 1
   boil · ~15 min

   Poach the chicken until cooked through.

   Place chicken breasts in a saucepan, cover with water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook 12-15 minutes until the chicken reaches 165°F. Remove, let cool slightly, then shred with two forks.

   TIPPoaching keeps the chicken moist. Shred while still warm — it pulls apart easier.
2. 2
   prep · ~15 min

   Roast and prep the green chilies.

   1.Place green chilies under a broiler or over an open flame until skin blisters and blackens all over.

   2.Transfer to a covered bowl and let steam 10 minutes to loosen the skins.

   3.Rub off the charred skin, remove stems and seeds, then chop the flesh.

   TIPUsing freshly roasted green chilies gives a smoky depth that canned versions can't match.
3. 3
   saute · ~12 min

   Build the sour cream sauce.

   1.Melt butter in a skillet over medium heat.

   2.Add chopped onion and sauté until soft and translucent, about 4 minutes.

   3.Add garlic and cumin, cook 30 seconds until fragrant.

   4.Sprinkle flour over the mixture and stir constantly for 1 minute to cook the raw taste out.

   5.Slowly pour in chicken broth while whisking to prevent lumps, then cook until thickened, about 2-3 minutes.

   6.Remove from heat and stir in sour cream and chopped roasted green chilies until smooth. Season with a pinch of salt and black pepper.

   TIPRemove skillet from heat before adding sour cream. If the pan is too hot the sour cream can curdle.
4. 4
   assemble · ~10 min

   Warm tortillas and assemble enchiladas.

   1.Preheat oven to 375°F.

   2.Warm each corn tortilla briefly in a dry skillet or microwave until pliable, about 15 seconds each.

   3.Spread a thin layer of sour cream sauce on the bottom of the baking dish.

   4.Lay a tortilla flat, add shredded chicken and a sprinkle of Monterey Jack cheese down the center.

   5.Roll the tortilla snugly and place seam-side down in the baking dish. Repeat for all 8 tortillas.

   6.Pour remaining sour cream sauce evenly over the rolled enchiladas.

   7.Top with the rest of the shredded cheese.

   TIPWarm tortillas prevent cracking. Don't overfill — about 2 tablespoons of filling per tortilla is plenty.
5. 5
   bake · ~25 min

   Bake enchiladas until bubbly and golden.

   Transfer the baking dish to the preheated oven and bake 20-25 minutes until the cheese is melted, the sauce is bubbling at the edges, and the top is lightly golden.

   TIPLet the enchiladas rest 5 minutes after baking. They'll hold their shape better when served.
6. 6
   garnish

   Garnish with chopped cilantro and serve hot.

   Scatter fresh cilantro over the baked enchiladas. Serve straight from the baking dish while the cheese is hot and stretchy.

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