We have a confession; we might just need a little forgiveness for just how good this tastes! With Sinful Enchiladas, you will have to put your diet on hold and just indulge! Warm tortillas stuffed with a perfectly seasoned chicken filling plus a to-die-for poblano sauce, then topped with more of that fabulous sauce, all baked until golden and crispy… this is the ultimate non-dieting high. Go with the flow and enjoy these Sinful Enchiladas. Being bad never tasted so good!


For the filling:

  • butter, to taste, for greasing the baking pan
  • 3 cups chicken, cooked and shredded
  • 1 (4-ounce) can green chiles, divided
  • 1 cup corn, fresh or frozen
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 tablespoons fresh cilantro, chopped
  • 2 scallions, sliced
  • 1 tablespoon lime zest
  • salt, to taste
  • black pepper, to taste

For the sauce:

  • 2 tablespoons olive oil
  • 1 shallot, chopped
  • 2 tablespoons flour
  • 1 1/4 cups chicken broth
  • 3/4 cup sour cream
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the enchiladas:

  • 8 (8-inch) flour tortillas
  • 2 1/2 cups queso fresco
  • scallions, to taste, sliced, for topping
  • cilantro, to taste, chopped, for topping


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Grease a 9×13-inch pan with the butter.

Step 3 –In a large bowl, add the chicken, 1/2 of the green chiles, the corn, the cumin, 1 teaspoon of the coriander, 2 tablespoons of the cilantro, 2 of the sliced scallions, the lime zest, the salt, and the pepper, and mix to combine.

Step 4 –In a medium pot over medium heat, heat the olive oil.

Step 5 –Add the shallot to the hot oil and sauté until golden and fragrant, about 3-4 minutes.

Also Read:  Sour Cream Rice

Step 6 –Reduce the heat to medium-low.

Step 7 –Add the flour to the cooked shallot and cook, while stirring, until toasted, about 2 minutes.

Step 8 –Gradually add the broth and cook, while whisking, until all of the broth is added and incorporated.

Step 9 –Bring the sauce mixture to a simmer and allow the sauce to thicken.

Step 10 –Turn off the heat and let the sauce cool, about 5 minutes.

Step 11 –Add the sour cream to the sauce mixture and whisk until smooth.

Step 12 –Add the remaining green chiles, the remaining coriander, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper to the sauce mixture and stir to combine.

Step 13 –Wrap the tortillas in aluminum foil and place them in the oven until pliable and warmed through, about 10-15 minutes.

Step 14 –To the center of each tortilla, add 3 tablespoons of the queso fresco, 2 tablespoons of the sauce, and 1/2 cup of the chicken filling.

Step 15 –Roll up each tortilla and lay them side-by-side, seam-side down, in the bottom of the prepared pan.

Step 16 –Pour the remaining sauce on top of the enchiladas, then top with the remaining queso fresco.

Step 17 –Bake, uncovered, until golden and the edges are crispy, about 20-25 minutes.

Step 18 –Transfer the enchiladas from the oven and allow them to cool, about 5 minutes.

Step 19 –Serve the enchiladas topped with the remaining scallions and the remaining cilantro.