Creamy Serrano Chicken Enchiladas
Tender shredded chicken wrapped in corn tortillas, smothered in a zesty sour cream and tomatillo sauce, then baked with melty Monterey Jack cheese and fresh cilantro.
Ingredients
- 3 lb boneless skinless chicken breasts
- to taste kosher salt
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 each serrano chiles, stemmed and chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups sour cream
- 1 cup chopped cilantro
- 1 teaspoon ground cumin
- 1 dash cayenne pepper
- 1 can tomatillos, drained and roughly chopped
- 24 each corn tortillas
- 10 oz Monterey Jack cheese, shredded
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breasts generously with kosher salt.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken breasts until golden brown on both sides, about 5 minutes per side. Remove and set aside.
- In the same skillet, melt butter. Add chopped serrano chiles and garlic; sauté until fragrant, about 2 minutes.
- Whisk in flour and cook, stirring constantly, for 1 minute to form a roux.
- Gradually whisk in chicken broth, scraping up any browned bits. Bring to a simmer and cook until thickened, about 3–5 minutes.
- Add sour cream, cumin, cayenne, and tomatillos. Stir to combine and warm through gently, do not boil.
- Remove chicken from the skillet, shred it with two forks, and return the shredded chicken to the sauce. Stir in half of the chopped cilantro.
- Warm the corn tortillas by wrapping them in a damp kitchen towel and microwaving for 30 seconds to make them pliable.
- Spread about 1 cup of the sauce evenly across the bottom of a large baking dish.
- Fill each tortilla with 1/4 cup of the chicken mixture, roll tightly, and place seam side down in the baking dish.
- Pour the remaining sauce over the rolled enchiladas, then sprinkle the shredded Monterey Jack cheese evenly on top.
- Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.
- Garnish with remaining cilantro before serving.
