This cheesy chicken enchilada recipe is packed with flavor. A fun dish any night of the week.
Preheat oven to 350F.
Grease a 9x13-inch baking dish with a little olive oil.
In a bowl, combine the shredded chicken, onion, zucchini, 1/2 cup of the sour cream, 1/2 cup of the shredded cheese,cumin, salt, pepper and zest from the lime. Stir to combine.
One at a time, roll up the chicken mixture into each tortilla and then place in the casserole dish.
In a saucepan, melt the butter. Stir in the flour and cook one minute.
Add broth and whisk in until smooth. Cook over medium heat until thick and bubbly.
Add the chiles and 1/2 cup sour cream and enchilada sauce and heat for 3-4 minutes.
Pour the sauce over the rolled enchiladas and top with the remaining cheese. Use a rubber spatula to wiggle the spaces between the enchiladas so the sauce can penetrate through if the enchiladas are tightly packed.
Cover the pan with aluminum foil and place into the preheated oven.
Bake for 20-25 minutes until heated through.
Remove the foil for the last 5 minutes to lightly brown the top.
Remove and place onto a cooling rack. Let cook 5 minutes then garnish with chopped cilantro and serve.