Sour Cream Corn & Chicken Enchiladas
Looking for a fun and tasty weeknight meal? Try our Sour Cream Corn & Chicken Enchiladas. The homemade sauce made with Belfonte Sour Cream sauce is rich, creamy and packed with flavor. We used the Instant Pot for flavorful shredded chicken but you can substitute a rotisserie chicken for an even quicker meal. These enchiladas are cream of the crop!
2-3 Chicken Breasts
3 cups Chicken Broth, divided
2 4oz cans green chilies
2 Tbs ground cumin
1 medium onion, diced and divided
1 can of corn, drained
3 Tbs butter
3 Tbs flour
1 cup Belfonte Sour Cream
2 cups monterey jack cheese, divided
8-12 flour tortillas
Sea salt and pepper, taste
For the Chicken: Add the chicken breasts, 1 cup chicken broth, 2 Tbs ground cumin, 1/2 the diced onion and one 4 oz can green chilies into the Instant Pot. Close the lid and set to Sealing. Set to Pressure Cook for 20 minutes and use Quick Release. Remove chicken and shred. Add corn, the rest of the onion and 1 cup of monterey jack, stir and set aside.
For the Sauce: Melt butter in saucepan over medium heat. Stir in flour slowly and heat for two minutes until golden brown. Add 2 cups of chicken broth slowly and whisk until smooth. Cook over medium heat until thick and bubbly. Remove from heat and stir in sour cream and green chilies. Pour 1 cup of sauce into a 9×12 baking dish to coat the bottom.
For the Enchiladas: Preheat oven to 350 degrees. Place 1/3 cup of corn and chicken mixture in the middle of each tortilla, fold the ends in and roll up. Place on top of sauce in baking dish. Repeat with the rest of the tortillas. Pour remaining sour cream sauce over all the enchiladas and top with the remaining monterey jack cheese. Bake in 350 degree oven for 25-30 minutes or until cheese is melted and bubbling. For an extra crisp, place under the broiler until slightly browned.