Rich and cheesy sour cream chicken enchiladas are comfort food at its finest
Ingredients
Cooking spray
2 medium scallions
1 (3- to 4-pound) rotisserie chicken
1 1/2 cups sour cream, divided, plus more for serving if desired
2 1/2 cups shredded Monterey or pepper Jack cheese (10 ounces), divided
1 (4-ounce) can chopped green chiles
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
8 (10-inch) large flour tortillas
1/2 cup whole milk
Pico de gallo and pickled jalapeños, for serving (optional)
Instructions
Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking dish with cooking spray.
Thinly slice 2 medium scallions, keeping the white and green parts separate. Place the greens in a small bowl and set aside. Place the whites in a large bowl. Shred the meat from 1 rotisserie chicken, discarding the skin and bones (3 to 4 cups shredded chicken). Add the chicken, 1 cup of the sour cream, 1 cup of the shredded Monterey or pepper jack cheese, 1 can green chiles (do not drain), 1/2 teaspoon ground cumin, and 1/2 teaspoon kosher salt, and stir to combine.
Scoop about 1/2 cup filling down the center of each of 8 large flour tortillas. Roll each tortilla up tightly around the filling and place seam-side down in the baking dish, tightly packing them into a single layer.
Whisk the remaining 1/2 cup sour cream and 1/2 cup whole milk together in a small bowl, then pour evenly over the enchiladas. Sprinkle with the remaining 1 1/2 cups shredded Monterey or pepper jack cheese.
Bake until the cheese melts and begins to brown, 30 to 35 minutes. Let cool 5 minutes before sprinkling with the reserved green onion tops. Serve with more sour cream, pico de gallo, and pickled jalapeños if desired.
