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Two baked enchiladas with melted cheese on a white plate, garnished with parsley sprigs.
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5 from 1 vote

Chicken Enchiladas with Sour Cream White Sauce

These Chicken Enchiladas with Sour Cream Sauce are loaded with shredded rotisserie chicken and cheese, smothered with a creamy white sauce mixed with diced green chilies and topped with more melty cheese.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Main
Cuisine: American, Mexican
Servings: 4 Servings
Calories: 879kcal
Author: Keri

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.

Notes

 
If you prefer using corn tortillas, warm them slightly before rolling to prevent cracking. 
Store any leftover chicken enchiladas in an air tight container, in the refrigerator for 2 to 3 days.
Reheat leftovers in the microwave or a 325° F oven until warm.
To make these enchiladas ahead of time, prepare as directed but do not bake. Cover and refrigerate up to 24 hours. Bake when ready to eat.
 

Nutrition

Calories: 879kcal | Carbohydrates: 40g | Protein: 59g | Fat: 54g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 228mg | Sodium: 1924mg | Potassium: 556mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1294IU | Vitamin C: 4mg | Calcium: 801mg | Iron: 4mg