{"id":935,"date":"2026-04-19T11:53:56","date_gmt":"2026-04-19T11:53:56","guid":{"rendered":"https:\/\/recipes.ieatchicken.com\/index.php\/2026\/04\/19\/creamy-serrano-chicken-enchiladas\/"},"modified":"2026-04-19T11:54:30","modified_gmt":"2026-04-19T11:54:30","slug":"creamy-serrano-chicken-enchiladas","status":"publish","type":"post","link":"https:\/\/recipes.ieatchicken.com\/index.php\/2026\/04\/19\/creamy-serrano-chicken-enchiladas\/","title":{"rendered":"Creamy Serrano Chicken Enchiladas"},"content":{"rendered":"
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Creamy Serrano Chicken Enchiladas<\/h2>\n
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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.<\/div>\n
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Prep Time <\/span>25<\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>40<\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients
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  • 3<\/span> lb<\/span> boneless skinless chicken breasts<\/span><\/li>
  • to taste<\/span> kosher salt<\/span><\/li>
  • 4<\/span> tablespoons<\/span> olive oil<\/span><\/li>
  • 2<\/span> tablespoons<\/span> unsalted butter<\/span><\/li>
  • 2<\/span> each<\/span> serrano chiles, stemmed and chopped<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic, minced<\/span><\/li>
  • 2<\/span> tablespoons<\/span> all-purpose flour<\/span><\/li>
  • 2<\/span> cups<\/span> chicken broth<\/span><\/li>
  • 2<\/span> cups<\/span> sour cream<\/span><\/li>
  • 1<\/span> cup<\/span> chopped cilantro<\/span><\/li>
  • 1<\/span> teaspoon<\/span> ground cumin<\/span><\/li>
  • 1<\/span> dash<\/span> cayenne pepper<\/span><\/li>
  • 1<\/span> can<\/span> tomatillos, drained and roughly chopped<\/span><\/li>
  • 24<\/span> each<\/span> corn tortillas<\/span><\/li>
  • 10<\/span> oz<\/span> Monterey Jack cheese, shredded<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
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    • Preheat oven to 375\u00b0F (190\u00b0C).<\/span><\/div><\/li>
    • Season chicken breasts generously with kosher salt.<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li>
    • In the same skillet, melt butter. Add chopped serrano chiles and garlic; saut\u00e9 until fragrant, about 2 minutes.<\/span><\/div><\/li>
    • Whisk in flour and cook, stirring constantly, for 1 minute to form a roux.<\/span><\/div><\/li>
    • Gradually whisk in chicken broth, scraping up any browned bits. Bring to a simmer and cook until thickened, about 3\u20135 minutes.<\/span><\/div><\/li>
    • Add sour cream, cumin, cayenne, and tomatillos. Stir to combine and warm through gently, do not boil.<\/span><\/div><\/li>
    • 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.<\/span><\/div><\/li>
    • Warm the corn tortillas by wrapping them in a damp kitchen towel and microwaving for 30 seconds to make them pliable.<\/span><\/div><\/li>
    • Spread about 1 cup of the sauce evenly across the bottom of a large baking dish.<\/span><\/div><\/li>
    • Fill each tortilla with 1\/4 cup of the chicken mixture, roll tightly, and place seam side down in the baking dish.<\/span><\/div><\/li>
    • Pour the remaining sauce over the rolled enchiladas, then sprinkle the shredded Monterey Jack cheese evenly on top.<\/span><\/div><\/li>
    • Bake uncovered for 20\u201325 minutes, until cheese is melted and bubbly.<\/span><\/div><\/li>
    • Garnish with remaining cilantro before serving.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n\n\n
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      Tender shredded chicken wrapped in corn tortillas, smothered in a zesty sour cream and tomatillo sauce, then baked with melty … <\/p>\n","protected":false},"author":2,"featured_media":936,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-935","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\nCreamy Serrano Chicken Enchiladas - I Eat Chicken Recipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/recipes.ieatchicken.com\/index.php\/2026\/04\/19\/creamy-serrano-chicken-enchiladas\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Creamy Serrano Chicken Enchiladas - 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