Preheat your oven to 350 degrees F. This initial step is crucial as it ensures your enchiladas will bake evenly and become perfectly golden brown.
If you're using corn tortillas, I recommend a quick flash-fry to soften them. Add enough canola or vegetable oil to a cast iron skillet to cover the bottom, and heat it over medium-high. Once it's hot, carefully add a tortilla and fry for about 10 seconds on each side until it’s soft but not brown or crisp. Line the finished tortillas on a paper towel-lined plate to absorb the excess oil.
For the Green Chile Sour Cream Sauce, melt the butter in olive oil over medium heat in a large saucepan. Once melted, add the chopped onion and sauté for about three minutes until fragrant and translucent.
Next, sprinkle in the flour and minced garlic, stirring well for about two minutes until it thickens. This forms the base of your sauce, giving it a creamy texture.
Now, reduce the heat to low and slowly whisk in the chicken broth, followed by the salsa verde, green chilies, chicken bouillon, and spices. Bring to a gentle boil, then reduce to a simmer until thickened, stirring occasionally. Remove from heat and stir in the sour cream.
In a large bowl, add the shredded chicken and stir in one cup of the Green Chile Sour Cream Sauce along with two cups of cheese. This mixture will be the delicious filling for your enchiladas.
Now, it's time to assemble! Spread half a cup of the Green Chile Sour Cream Sauce on the bottom of a lightly greased 9×13 baking dish to create a thin layer.
Take a tortilla and place about half a cup of the chicken filling in the center. Roll it up tightly and place it seam side down in the baking dish. Repeat this process until all tortillas are filled and lined up in the dish.
Pour the remaining Green Chile Sour Cream Sauce over all the enchiladas, ensuring every inch is covered. Sprinkle the remaining cheese on top, creating a layer of melty goodness.
Finally, bake the enchiladas uncovered in the preheated oven for 30 to 35 minutes, or until the cheese is completely melted and the center is hot. If you like a crispy top, broil for a few minutes until golden brown. Serve with your favorite garnishes like fresh tomatoes, avocados, and cilantro.
