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

Sour Cream Chicken Enchiladas

These Sour Cream Chicken Enchiladas 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

 
Corn tortillas work too, just warm them first so they don't crack.
Leftovers: Store in a covered container for 2 to 3 days. Reheat in the microwave or a 325°F oven.
Make-ahead: assemble and leave unbaked, cover, and refrigerate up to 24 hours. Bake when ready.
Can you freeze chicken enchiladas with sour cream sauce?
 
 
 

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