#AtoZChallenge Y is for Yummy Chicken Enchiladas with green chilies and sour cream sauce

One of my favorite dishes to make recently is a version of Chicken Enchiladas with green chilies and sour cream sauce. Of course I took a traditional recipe using flour tortillas and AP flour and used Gluten Free substitutions. So for this recipe we are using Corn Tortillas and cornstarch. Where indicated you can use flour tortillas and all purpose flour. Totally up to you but let me tell you, David had never had an enchilada before this one, and he fell in love with it. After having this version, and trying a “real one” he only wants it this way.

Here’s a little YUM for today’s letter Y!

Ingredients For Enchiladas 

  • 10 or 12 pack of Mission brand Super Soft Extra Thin Style or Restaurant Style, Yellow or White Corn Tortillas.
  • 2 C shredded cooked chicken (I use Rotisserie Chicken from the store)
  • 2 C Sargentto brand 4 cheese Mexican style shredded cheese (Measure 1 C of cheese for mixing in with the chicken and set aside)
  • 3 Tbs butter
  • 3 Tbs cornstarch
  • 2 C of chicken broth
  • 1 C sour cream
  • 1 4oz can diced green chilies
  • 3 Tbs Pace Medium Chunky Salsa
  • 1 Tsp of black pepper
  • 1 Tsp Salt

Preheat oven to 350° and grease a 9 x 13 inch baking dish.

In a skillet warm 7-8 corn tortillas until each one is soft and pliable, place on a dish and cover until ready to stuff with chicken mixture. Set aside.

In a small bowl combine shredded chicken, and 1 cup of shredded cheese, spoon mixture into each of the warmed tortilla shells and roll up. Place seam side down in pan until all of your shells are filled.


In the same skillet you warmed the tortillas up in, melt the butter and add cornstarch and coook for at least 2 minutes. Add in the chicken broth while whisking until smooth and no lumps. Heat over medium heat until the mixture starts to thicken and bubbles slightly. Stir in green chilies, salsa and then sour cream. Continue to cook over medium heat until the mixture thickens again but do not let it come to a boil.


Pour cheese mixture over enchiladas and top with remaining shredded cheese. Bake for 25 minutes until cheese is browned and bubbly.

Once removed, let cool for a few minutes before serving with your favorite guacamole. For us that would be a homemade version that David has become a pro at. Honestly I enjoy his version the best. Funny thing is before we started dating he didn’t really eat much as far as Latin inspired food was concerned, unless you talk about a trip to Taco Bell :0) Now he loves eating it and more importantly he loves cooking it and he’s really good at it too. It’s so much fun cooking together even when he smears avocado on my nose lol.

imageIngredients for Guacamole

  • 1 Avocado
  • Juice of 1 lemon
  • 1 tsp fresh garlic
  • 1 tsp granulated garlic
  • 1 tsp Adobo seasoning
  • 1 tbs chopped onion
  • 1 tsp fresh ground pepper
  • 1 tsp salt


Slice your avocado in half around the rim of the seed, remove the seed and scoop out the meat into a dish of choice.

Chop onion, grate garlic, juice lemon and set aside. Using the back of a fork mash the avocado leaving it a little chunky (or mash away depending how you like the texture) Add in the onion, garlic, garlic powder, lemon juice, Adobo, pepper and salt to taste. Mixing the least amount as possible. Refrigerate for a few minutes until ready to eat. Serve along side your favorite dish or eat it right out of the container for no reason at all except that Guacamole is delish!!.



I hope you get to try out our version of Chicken Enchiladas with green chilies and sour cream sauce. It’s a fan favorite around our place, and I hope one day it will be for you as well!!