These Sour Cream Chicken Enchiladas are loaded with tender shredded rotisserie chicken and cheese, then smothered in a creamy sour cream sauce with diced green chilies. 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 - Taco-size (8-inch) roll up neatly without cracking or tearing.
- 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 - Whisked together into a roux, this thickens the sauce so it clings to the chicken instead of pooling in the pan.
- Chicken Broth - Whisked into the roux to build the base of the sauce. Use low-sodium if you want more control over salt.
- Sour Cream - Use regular (not light) sour cream for the richest, creamiest sauce. Let the broth mixture cool for 5 minutes before whisking it in. Adding it while too hot can cause the sauce to curdle.
- Diced Green Chiles - Adds a little flavor, not much heat. Use mild or hot depending on your preference.
- Toppings (optional) - 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.
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.
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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.
Recipe FAQ's
Yes. Assemble the enchiladas in the baking pan (disposable pans are great for this) with the sauce and cheese, but don't bake them. Cover tightly and freeze. When ready to eat, bake, covered with foil at 350°F for about 40-50 minutes. Remove foil and bake until hot throughout and the cheese is golden, about 15 to 20 minutes.
Yes, corn tortillas work well and give a slightly different taste and texture. Warm them briefly before rolling so they don't crack.
Yes. Any cooked, shredded chicken works - leftover baked or poached chicken breast or thighs are both good substitutes for rotisserie chicken.
Yes, Colby Jack works well as a substitute for Monterey Jack. If you'd like more heat, try Pepper Jack.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.
Complete Recipe
Sour Cream Chicken Enchiladas
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 says
This recipe is so easy and makes great leftovers.