shredded chicken, cilantro, spanish onion, serrano chiles, sour cream sauce, queso fresco

In a mixing bowl, combine the shredded chicken, chopped cilantro, diced Spanish onion, and minced serrano chiles. Mix well and set aside.

Prepare the Filling

In a separate bowl, whisk together 1 cup of sour cream with 1/2 cup of chicken broth, and add salt and pepper to taste. Set aside.

Make the Sour Cream Sauce

Preheat the oven to 375°F (190°C). Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam-side down in a baking dish. Repeat until all ingredients are used.

Assemble the Enchiladas

Pour the sour cream sauce over the rolled enchiladas, ensuring they are well covered. Crumble queso fresco on top. Bake for 25-30 minutes until heated through and slightly golden.

Bake

Remove from the oven and let cool for a few minutes. Serve hot, garnished with additional cilantro if desired.

Serve

Chicken breast (cooked and shredded)

Fresh cilantro, chopped

chicken enchiladas

Recipe information

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