White Chicken Sour Cream Enchiladas

This creamy white chicken enchilada recipe transforms store-bought rotisserie chicken into a comforting, cheesy Mexican-inspired dinner that my family requests weekly. The combination of tender chicken, melty Monterey Jack cheese, and homemade sour cream sauce creates a dish that feels indulgent yet comes together easily enough for busy weeknights.

I discovered this recipe during a particularly hectic season when quick, satisfying dinners were essential. What started as a convenient solution has become our most requested family dinner, especially on chilly evenings when we crave something warm and comforting.

Ingredients

• Rotisserie chicken: Provides rich flavor without hours of cooking time. Choose one that's fresh and well-seasoned for best results
• Flour tortillas: Create the perfect texture that absorbs the sauce without becoming soggy
• Monterey Jack cheese: Offers the ideal melt and mild flavor that complements the green chiles
• Butter and flour: Form the roux base that gives the sauce its luxurious thickness
• Chicken broth: Adds depth to the sauce. Use low-sodium variety to control salt levels
• Sour cream: Creates the signature tangy creaminess. Full-fat provides the best texture
• Diced green chiles: Add mild heat and authentic flavor. Look for fire-roasted for extra depth

Step-by-Step Instructions

Prepare the Chicken:

Remove all meat from your rotisserie chicken, discarding skin and bones. Shred or chop into bite-sized pieces ensuring even distribution throughout the enchiladas. If your chicken is underseasoned, add a pinch of salt, pepper or taco seasoning to enhance the flavor profile.

Prepare Baking Dish:

Preheat your oven to 350°F and lightly coat your 9×13-inch baking dish with cooking spray. This prevents sticking and makes cleanup much easier. Position your rack in the middle of the oven for even heat distribution.

Assemble Enchiladas:

Combine the shredded chicken with 1 cup of Monterey Jack in a mixing bowl. Fill each tortilla with approximately ⅓ cup of mixture, placing it in a line down the center. Roll each tortilla tightly and arrange seam-side down in your prepared baking dish, fitting them snugly together.

Create the Sauce Base:

Melt butter in a large skillet over medium heat until it begins to foam slightly. Sprinkle in flour and whisk constantly for about 1 minute until it forms a smooth paste and smells slightly nutty. This roux provides the thickening foundation for your sauce.

Develop the Sauce:

Gradually pour in chicken broth while whisking continuously to prevent lumps from forming. Continue cooking and whisking for 3-5 minutes until the sauce thickens enough to coat the back of a spoon and begins bubbling gently around the edges.

Finish the Sauce:

Remove from heat and allow to cool for about 5 minutes. This cooling step is crucial to prevent the sour cream from curdling. Gently whisk in sour cream and green chiles until completely smooth, creating a velvety sauce with subtle heat.

Assemble and Bake:

Pour the finished sauce evenly over your rolled enchiladas, ensuring complete coverage. Sprinkle the remaining 2 cups of cheese over the top, covering the enchiladas completely. Bake for 20-25 minutes until the cheese is melted, bubbly and beginning to brown at the edges.

Serve and Enjoy:

Remove from oven and let rest for 5 minutes before serving. This brief resting period allows the flavors to meld and makes serving neater. Top with your favorite garnishes and enjoy while hot.

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Green chiles are my secret weapon in this recipe. Though unassuming in appearance, they provide that perfect hint of heat without overwhelming the dish. My daughter who typically avoids anything spicy always asks for seconds of these enchiladas, completely unaware of their presence in the sauce.

Make-Ahead Magic

These enchiladas can be assembled completely up to 24 hours in advance and refrigerated before baking. Simply cover tightly with foil and add 10-15 minutes to the baking time when cooking from cold. The flavors actually develop beautifully during their time in the refrigerator, making this an excellent option for entertaining.

Smart Substitutions

This recipe welcomes adaptation based on what you have available. Turkey can replace chicken after holidays, while pepper jack cheese can substitute for Monterey Jack when you want additional heat. For a lighter version, use Greek yogurt instead of sour cream, though the tanginess will be more pronounced.

Beyond The Basics

Transform this recipe into an impressive entertaining dish by creating a build-your-own enchilada bar. Serve the baked enchiladas with a spread of toppings like guacamole, pico de gallo, sliced jalapeños, cilantro, and lime wedges. This interactive approach allows guests to customize their plates while making the meal feel special.

For a complete Mexican-inspired feast, serve these enchiladas alongside cilantro lime rice and slow-cooked black beans. The bright, acidic notes from the rice complement the rich creaminess of the enchiladas, while the beans add a hearty element that rounds out the meal perfectly.

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Frequently Asked Questions

→ Can I use corn tortillas instead of flour tortillas?

Yes! Corn tortillas can be used instead of flour tortillas. To prevent them from breaking, warm them in a microwave or lightly fry before assembling the enchiladas.

→ What can I use as a substitute for rotisserie chicken?

If you don't have rotisserie chicken, you can use cooked, shredded chicken breasts or thighs. Leftover roasted chicken works well too.

→ Can I make these enchiladas in advance?

Absolutely! Prepare the enchiladas and refrigerate them (uncooked) for up to 24 hours. Add the sauce before baking, then follow the baking instructions as usual.

→ What toppings pair well with enchiladas?

Great toppings include guacamole, salsa, pico de gallo, fresh cilantro, sliced jalapeños, shredded lettuce, or a dollop of sour cream. A squeeze of lime juice also enhances the flavors.

→ Can I freeze leftovers?

Yes, you can freeze cooked enchiladas. Store them in an airtight container for up to 2 months. Reheat in the oven at 350°F until thoroughly heated.

→ How can I make these enchiladas spicier?

To add more heat, use spicy green chiles, add chopped jalapeños to the filling, or sprinkle some chili powder or cayenne pepper into the sauce.