Several years ago I had a smothered burrito at a Mexican restaurant and I have not stopped dreaming about it since! The creamy sauce, the juicy chicken and there were French fries in the burrito! I obviously had to try to recreated them.
Instead of French fries I roasted up some deliciously seasoned potato cubes!
They are so crispy and add texture to the burrito and they are also very well seasoned adding so much flavor!
The chicken mixture comes together fast because I use store-bought rotisserie chicken.
What I really wanted to put my attention on is this homemade sour cream sauce! You could just make this sauce and dip chips in it if you wanted to , that’s how decadent this sauce is (and I would 100% approve).
We start with by making a roux which adds so much flavor to this sauce. It comes out so creamy and delicious!
You can even prep the enchiladas earlier in the day, put them in the fridge and then make the sauce at dinner time and proceed to bake them!
Here is what they look like! They come out of the oven bubbling and cheesy and your whole house will smell irresistable!
Chicken and Roasted Potato Sour Cream Enchiladas
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 5-6 1x
- Category: main dish
Ingredients
For the filling:
2 cups cooked chicken, shredded (rotisserie works great)
1 small onion, finely diced
1 tsp cumin
1 tsp kosher salt
1/2 tsp chili powder
1 cup Monterey Jack or Pepper Jack cheese, shredded
Juice of 1 lime
10 small flour or corn tortillas
For the roasted potatoes:
2 medium russet or Yukon Gold potatoes, cut into 1/2-inch cubes
2 Tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp chili powder
1 tsp kosher salt
For the sour cream sauce:
3 Tbsp butter
1 garlic clove, minced
3 Tbsp flour
2 cups chicken broth (warm)
1 cup sour cream
1 (4 oz) can diced green chiles (optional, but highly recommended)
1 tsp kosher salt
For topping:
Extra cheese (Monterey Jack, Pepper Jack, or a Mexican blend)
Fresh cilantro, chopped
Instructions
Roast the Potatoes:
Heat to 425°F (220°C). Line a baking sheet with parchment paper or foil and oil generously.
Toss the potato cubes with olive oil, then sprinkle with all the spices, salt, and pepper. Mix until every cube is well coated.
Spread in a single layer on the baking sheet (space between pieces = crispiness).
Roast for 20–25 minutes, flipping once halfway through, until golden brown and crispy on the edges but soft inside.
Let the potatoes sit for 5 minutes before adding them to the chicken filling. This keeps them from falling apart when you roll the enchiladas.
Make the Filling:
Turn the oven to 375°F for the enchiladas.
In a skillet over medium-high heat, sauté the onion until softened, 3-5 minutes. Stir in chicken, salt, cumin, and chili powder. Allow to saute for an additional two minutes. Turn off heat and remove skillet from hot burner, stir in lime juice and 1 cup cheese and set aside.
Make the Sour Cream Sauce:
In a saucepan, melt butter over medium heat. Add minced garlic and allow to saute until fragrant, about one minute.
Slowly sprinkle in the flour 1 Tbsp at a time, whisking as you add it to make a roux. Do this until you have added all 3 Tbsp of flour. Cook 1 minute. The mixture should be smooth and creamy.
Slowly whisk in warm chicken broth until smooth and thickened. (At first it will look like wet sand, but just keep adding chicken broth until smooth).
Remove from heat and stir in sour cream, green chiles, and salt.
Assemble Enchiladas:
Lightly grease a 9×13 dish.
Warm your tortillas for about 30 seconds in the microwave (this will keep the tortillas from breaking apart). Spoon filling down the center of each tortilla, roll up, and place seam side down in a dish.
Pour sour cream sauce evenly over enchiladas and sprinkle with extra cheese.
Bake uncovered 25 minutes or until bubbly and golden. To get the cheese nice and bubbly, turn on broil and broil for an additional 3-5 minutes.
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