Preheat your oven to 350 degrees F. This ensures a perfectly cooked dish right from the start.
If using corn tortillas, add enough canola or vegetable oil to a cast iron or medium skillet to cover the bottom. Heat over medium-high heat. Working with one tortilla at a time, add the tortilla and lightly fry for about 10 seconds on each side. You want them soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel-lined plate, with paper towels in between each row. Repeat with 12 to 14 tortillas.
Now, let’s prepare the Green Chile Sour Cream Sauce. Melt butter in olive oil over medium heat in a large saucepan. Add onion and sauté for about 3 minutes until it’s tender. Sprinkle in flour and garlic, cooking for 2 minutes until it thickens. Reduce heat to low and slowly whisk in chicken broth, followed by salsa verde, green chilies, chicken bouillon, and spices. Bring to a boil, then reduce to a simmer until thickened. Remove from heat and stir in sour cream.
For the filling, add chicken to a large bowl. Stir in 1 cup of the Green Chile Sour Cream Sauce along with 2 cups of the cheese.
Assemble the enchiladas by spreading ½ cup of the Green Chile Sour Cream Sauce on the bottom of a lightly greased 9×13 baking dish (the layer will be very thin). Add the enchilada filling to the center of each tortilla (approximately ½ cup), roll them up tightly, and place them seam side down in the dish.
Top the enchiladas evenly with the remaining Green Chile Sour Cream Sauce followed by the remaining cheese.
Bake uncovered at 350 degrees F for 30 to 35 minutes or until the cheese is completely melted and the center is hot. If you like, broil until the cheese is golden.
Finally, top or serve with your desired garnishes. Fresh cilantro, avocados, and a squeeze of lime really elevate the dish!
