This dish is my go-to when I want something that feels like a warm kitchen hug: Chicken Enchiladas with a tangy sour cream white sauce. I first assembled this combination one rainy evening when I had leftover rotisserie chicken and a craving for something creamy but bright. The sauce—rich with butter and flour but lightened by sour cream—brings a delicate tang that keeps these enchiladas from feeling heavy. The texture contrast between tender shredded chicken, melty Monterey Jack, and the soft flour tortillas is what keeps everyone coming back for seconds.

I discovered how forgiving this preparation is while hosting a casual weeknight dinner; I put the components together while chatting with friends and slid the tray into the oven. The aroma of butter, garlic, and green chiles filled the room and before I knew it, the pan was nearly empty. What makes this special is how adaptable it is: use leftover chicken, a store-bought rotisserie, or poach breast meat quickly—either way the sauce ties everything together and gives classic enchiladas a creamy, slightly tangy lift.

Ingredients

• Chicken: 2 cups cooked, shredded chicken. Rotisserie works beautifully because it adds flavor and requires no extra cooking; look for a high-quality bird or poach boneless breasts and shred while still warm.
• Tortillas: 8 small flour tortillas (6-inch). Flour tortillas stay soft and fold easily—choose fresh or warmed to prevent cracking; for a gluten-free option, use corn tortillas and slightly wet them before filling.
• Cheese: 2 cups shredded Monterey Jack, divided. Monterey Jack melts evenly for a creamy blanket—try a freshly shredded block for the best melt and flavor.
• Roux base: 3 tablespoons butter and 3 tablespoons all-purpose flour. This thickens the white sauce; brown it just a touch to remove raw flour taste but keep it pale for a classic sauce color.
• Liquids: 2 cups chicken broth and 1 cup sour cream. Use low-sodium broth if you want more control over salt; full-fat sour cream gives the creamiest texture.
• Flavorings: 1 (4 oz) can diced green chiles, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper. The green chiles add gentle heat and brightness; adjust the cumin and salt to taste.
• Garnish: Fresh cilantro for serving (optional) to add fresh herbaceous contrast to the creamy sauce.

Instructions

Prepare the Filling: In a medium bowl combine 2 cups shredded chicken with half of the shredded Monterey Jack (about 1 cup) and the diced green chiles. Add garlic powder, onion powder, cumin, salt, and black pepper and toss to combine. Taste and adjust seasoning; the filling should be well seasoned because it’s the interior flavor anchor. Warm Tortillas: Warm tortillas before filling to make them pliable: stack and wrap in a damp paper towel, microwave for 20–30 seconds, or heat individually on a dry skillet over medium heat for 10–15 seconds per side. Keep them wrapped so they don’t dry out while assembling. Prepare the Sour Cream Sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in 3 tablespoons flour and cook for 1–2 minutes, whisking constantly until the raw flour smell cooks off but the roux stays pale. Gradually whisk in 2 cups chicken broth until smooth, then simmer gently for 3–4 minutes until slightly thickened. Remove from heat and whisk in 1 cup sour cream until the sauce is silky. Return to low heat, stir in remaining 1 cup Monterey Jack until melted and smooth. Adjust seasoning with salt and pepper—sauce should coat the back of a spoon. Assemble the Enchiladas: Preheat oven to 350°F. Spread about 1/2 cup of the sauce in the bottom of a 9x13-inch baking dish. Place a warmed tortilla on a work surface, spoon 1/4 cup of the chicken filling down the center, roll snugly, and place seam-side down in the dish. Repeat with remaining tortillas and filling. Pour remaining sauce evenly over the rolled enchiladas, sprinkle with remaining shredded cheese, and cover with foil. Bake and Finish: Bake covered at 350°F for 15 minutes, then remove foil and bake 5–7 minutes more until cheese is bubbly and edges are lightly golden. Let rest 5 minutes before serving, then garnish with chopped cilantro if desired.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat individual portions, cover with foil and warm in a 350°F oven for 12–15 minutes, or microwave covered for 1–2 minutes until heated through. For longer storage, freeze assembled but unbaked enchiladas: wrap tightly in plastic then foil and label with date. Thaw overnight in the refrigerator before baking; if baking from frozen, add 15–20 minutes to the covered bake time and remove foil for the final 10 minutes to brown the top.

Ingredient Substitutions

Swap the Monterey Jack for pepper jack if you want more spice, or use a mild cheddar for a slightly sharper finish. For a lighter dish, substitute Greek yogurt for some or all of the sour cream, keeping the sauce on low heat to prevent separation. If you need gluten-free, use certified corn or gluten-free flour tortillas and replace the all-purpose flour with a 1:1 gluten-free baking blend as the roux base. For vegetarian versions, replace chicken with a bean and roasted vegetable mixture and use vegetable broth instead of chicken broth.

Serving Suggestions

Plate these enchiladas with a crisp cabbage slaw or a simple mixed-green salad dressed with lime vinaigrette to cut through the richness. Add a side of cilantro-lime rice or black beans for a fuller meal. Garnish with fresh cilantro, sliced avocado, or a drizzle of hot sauce. For gatherings, serve family-style straight from the baking dish with a bowl of pickled onions or jalapeños on the side so guests can customize each bite.

Cultural Background

These enchiladas are a Tex‑Mex take on traditional Mexican folded tortillas filled with savory ingredients. The use of a creamy white sauce—rather than a classic red chile sauce—reflects regional American adaptations that emphasize dairy and melting cheeses. Green chiles and cumin nod to Southwestern flavors; over decades, home cooks have blended techniques to create the soft, saucy enchilada beloved across many kitchens in the United States.

Seasonal Adaptations

In summer, swap the canned green chiles for roasted fresh poblano strips for a brighter, smokier flavor. During cooler months, incorporate roasted winter squash or sweet potato into the filling for extra heartiness. Holiday variations can include adding cranberries to a turkey-filled version or topping with a light pomegranate salsa for a festive contrast.

Meal Prep Tips

Assemble enchiladas into the baking dish, cover tightly, and refrigerate up to 24 hours for easy weeknight dinners. Cook a double batch of shredded chicken at the weekend and freeze portions in 2-cup containers to speed future preparations. Keep sauce and cheese separate until the final pour and bake for the freshest texture if you’re prepping multiple components in advance.

There’s something joyful about slicing into a pan of bubbling enchiladas and watching the sauce shimmer under a blanket of melted cheese. Whether it’s a quiet family dinner or a casual get-together, this version delivers comfort, convenience, and crowd-pleasing flavor—make it your own with the swaps and tips here, and enjoy the happy faces around your table.