These Chicken Enchiladas with Sour Cream Sauce are loaded with tender shredded rotisserie chicken and cheese, smothered with a creamy white sauce mixed with diced green chilies. Then, topped with more Monterey Jack cheese and baked until melty and golden. Every bite is rich, comforting, and delicious.
Why You Will Love This Recipe
- Fast prep with minimal mess – Using rotisserie chicken and one pan for the sauce keeps clean up simple.
- Kid-friendly and customizable – Mild flavors work for picky eaters, but you can easily add spice or extra toppings for the adults.
- Perfect for leftovers or make-ahead meals – These enchiladas reheat well and can be frozen, making them great for busy nights or meal prep.
Recipe Ingredients
- Flour Tortillas – Use taco-size (8-inch) for easy rolling.
- Rotisserie Chicken – A huge time saver. Chop or shred it. Leftover chicken breast or thighs also work.
- Monterey Jack Cheese – If possible, shred your own, it melts better. You can also use Colby Jack or for more heat, try Pepper Jack.
- Butter and All-Purpose Flour – This is the base for your roux. It thickens the sauce and gives it body.
- Chicken Broth – Adds flavor to the sauce. Use low-sodium if you want more control over salt.
- Sour Cream – Makes the sauce creamy without being too heavy.
- Diced Green Chiles – Adds a little flavor, not much heat. Use mild or hot depending on your preference.
- Toppings (optional) – Try green onions, chopped parsley, guacamole, or salsa for extra flavor and color.
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Step-by-Step Recipe Directions
Preheat oven to 350°F. Spray a 9 by 13-inch baking dish with nonstick spray.
In a bowl, mix shredded chicken with 1 cup of cheese. If your chicken isn’t seasoned, add salt, pepper and/or garlic powder.
Fill each tortilla with the chicken and cheese mixture. Roll up and place seam-side down in the dish.
In a skillet, melt the butter. Whisk in flour and cook for 1 minute.
Slowly whisk in chicken broth. Stir until thickened and bubbling, about 3–5 minutes.
Turn off heat and let the sauce cool 5 minutes. Add the sour cream and diced green chilies.
Whisk the sour cream sauce until well mixed.
Pour sauce over the chicken enchiladas.
Top with remaining 2 cups cheese.
Bake uncovered for 20–25 minutes, until hot and cheese is just starting to brown.
Add garnish if using, and serve.
Tortilla Tip
If you prefer to use corn tortillas, they will have a slightly different taste and texture, but are still very good. Slightly warm the tortillas first so they do not crack when you roll them up.
Serve as is or add any additional toppings your family might enjoy.
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Leftovers
Store any leftover chicken enchiladas in an air tight container, in the refrigerator for 2 to 3 days.
Reheat leftovers in the microwave or in a 325° F oven until warm.
More rotisserie chicken recipes
Mom Tip
If you want to make these ahead of time, make the enchiladas except do not bake them yet. Cover and refrigerate up to 24 hours. Bake when ready to eat.
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Printable Recipe
Chicken Enchiladas with Sour Cream White Sauce
Ingredients
- 8 Flour Tortillas 8 - inch taco size
- 3 cups Rotisserie Chicken shredded or chopped
- 3 cups Monterey Jack Cheese shredded (divided)
- 3 tablespoons Butter
- 3 tablespoons All-purpose Flour
- 2 cups Chicken Broth
- 1 cup Sour Cream
- 4 ounces Diced Green Chilies can
Instructions
- Preheat oven to 350°F. Spray a 9 by 13-inch baking dish with nonstick spray.
- In a bowl, mix shredded rotisserie chicken with 1 cup of shredded cheese. If your chicken isn’t seasoned, add salt, pepper and garlic powder if desired.3 cups Rotisserie Chicken, 3 cups Monterey Jack Cheese, 8 Flour Tortillas
- Fill each tortilla with chicken and cheese mixture. Roll up and place seam-side down in the dish.
- In a skillet, melt butter. Whisk in flour and cook for 1 minute.3 tablespoons Butter, 3 tablespoons All-purpose Flour
- Slowly whisk in chicken broth. Stir until thickened and bubbling, about 3–5 minutes.2 cups Chicken Broth
- Turn off heat and let the sauce cool 5 minutes.
- Whisk in sour cream and green chiles.1 cup Sour Cream, 4 ounces Diced Green Chilies
- Pour the white sauce over enchiladas. Top with remaining 2 cups shredded cheese.3 cups Monterey Jack Cheese
- Bake uncovered for 20–25 minutes, until hot and cheese is just starting to brown.
- Add garnish if using and serve. Everyone can add toppings as they wish.
Keri
This recipe is so easy and makes great leftovers.