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There’s something honestly comforting about walking through the door after one of those long, chaotic days and being hit with the smell of bubbling cheese and green chilies wafting from the kitchen. If you’re anything like me, sometimes you’re running on fumes, but the whole family is ready to eat—right now. That’s when I’m extra grateful for my trusty, easy chicken enchiladas with sour cream white sauce. I keep a rotisserie chicken in my fridge most weeks (big fan, can you tell?), and occasionally have to fend off grabby hands before dinner because everyone knows what’s coming. If you only remember one tip from this post: next grocery run, snatch up that rotisserie chicken and thank me later!

The secret to this recipe? It’s actually doable—like, true weeknight comfort levels. You barely have to chop. There’s zero standing over a bubbling stove for hours. And honestly, there’s something kind of fun about rolling up the enchiladas (especially with a helper—though, warning, I can’t promise you won’t end up with more cheese on the counter than in the tortillas. It just happens).

Now, this sauce… let me tell you. The sour cream and green chilies practically hug every tortilla with their creamy, tangy goodness. It’s the kind of thing that soaks into all the corners and edges, making each bite better than the last. If you’re craving cozy, craveable, down-to-your-bones kind of comfort food, you’re absolutely in the right spot. (No judgment if you swipe a spoonful of the sauce before it even hits the pan!)

Why You’ll Love It

Cheesy, gooey, melty layers with just a gentle kick from green chilies—but not enough to scare off spice-avoiders
30 minutes of hands-on time (and honestly, it’s almost relaxing)
Tastes even better the next day—my teenagers fight over leftovers!
Endlessly adaptable for picky eaters and fridge clean-outs
Perfect for make-ahead, potlucks, “take a meal to a friend,” or just your own lunchbox tomorrow

Ingredients (and Friendly Swaps)

10 small flour tortillas: My heart says flour for that soft bite, but corn’s great too—just heat them up a little so they don’t crack. (Wrap in a damp towel and microwave, trust me.)
2½ cups shredded cooked chicken: Good ol’ rotisserie chicken is my star, but leftover roast or poached chicken totally works. Got turkey? Go wild! It’s all delicious.
3 cups shredded Monterey Jack cheese, divided: Pepper Jack if you love a little heat, or use Mexican blend, cheddar, Colby Jack—honestly, grab whatever cheese makes you happy.
3 tablespoons unsalted butter & 3 tablespoons all-purpose flour: For that rich, white sauce base. Margarine and a 1:1 gluten-free flour swap work if you need.
2 cups chicken broth: I reach for low-sodium most nights, but any broth or even veggie broth fits in a pinch.
1 cup sour cream: Regular or light works, or sub in Greek yogurt for extra tang and a little less guilt. (If your yogurt’s super thick, thin with a splash of milk.)
1 (4 oz) can diced green chilies, drained: Mild is classic for most crowds, but hot is great for spice lovers. Fresh minced jalapeño is also nice if you want to show off.
Salt and pepper, to taste: Give it a taste—sometimes you need a little extra salt with all that cheese.
Optional toppings: Chopped cilantro, diced tomato, avocado slices, olives, chopped green onions—honestly, whatever needs using up in the crisper drawer.

Step-by-Step Directions

Preheat: Fire up your oven to 350°F (175°C). Give your 9×13-inch baking dish a light spray or rub with oil—nothing fancy.
Mix up the filling: Combine shredded chicken with 1 cup of shredded cheese and a good sprinkling of salt and pepper. This is your only shot to season the insides, so really get in there!
Roll and arrange: Place a tortilla on your counter, add about 1/4 cup chicken mixture down the center, then roll it up snug but not too tight (unless you like a tortilla blowout). Put it seam-side down in your dish. Repeat until everyone’s tucked in together—it’s cozy in there!
Make the sauce: In a saucepan over medium heat, melt the butter. Stir in flour and whisk for 1–2 minutes, until you smell a little nuttiness and it looks pale golden (don’t rush—this keeps the sauce smooth, not lumpy).
Add broth: Slowly pour in the chicken broth, whisking the whole way, and cook until it slightly thickens—enough to lightly coat the spoon. Don’t panic if it looks runny at first, it thickens up as it cools a bit.
Stir in sour cream & chilies: Remove from heat and whisk in the sour cream and green chilies until you’ve got velvety, creamy deliciousness. Taste it—season with salt and pepper as needed. (Confession: tasting is non-negotiable here.)
Sauce it up: Pour the sauce evenly over your enchiladas. Get every edge so nothing’s left dry. Top with the remaining cheese (I might add extra, but you didn’t hear that from me).
Bake: Bake for 20–23 minutes, just until the cheese is melted and everything is bubbly. Want that golden, irresistible cheese? Broil for a minute or two at the end, but watch it like a hawk—burnt cheese has ended dreams before.
Rest & serve: Let your enchiladas sit for five minutes before serving (hardest part, I know!). They’ll be easier to slice and oh-so gooey.

Variations

Spicy Artiste: Toss in extra jalapeños, hot green chilies, or even chipotle powder for some serious attitude. Drizzle on a little salsa before baking if you’re feeling extra.
All Veggie: Sub the chicken for a mix of black beans, corn, sautéed mushrooms, or bell peppers—my husband isn’t a bean fan, but he still devoured a veggie batch the other day.
Cheese Lovers’ Dream: Don’t stick to Jack—try sharp cheddar, queso fresco, or a little smoked gouda sprinkled on top. Live your cheese dreams!
Green Machine: Swap the creamy sauce for salsa verde out of a jar if you want a shortcut (and a punch of tangy, herby flavor).
Seasonal Delights: Chopped, roasted butternut squash or sweet potato added to the chicken gives autumn vibes and a little sweet comfort.

Storage & Reheating Tips

Fridge: These keep beautifully—just store in an airtight container up to 3 days. Some folks say the flavor gets even better after a night in the fridge.
Microwave: Perfect for single servings. Reheat a portion, drape a damp paper towel on top to keep the tortillas from drying out. Two to three minutes usually does it.
Oven: To reheat a whole pan, cover with foil and warm at 350°F for about 10–15 minutes, until bubbly again. (No weird, soggy cheese!)
Freezer: Wrap individual enchiladas and pop in a freezer bag or container. Freeze up to 2 months. Thaw overnight in the fridge, then reheat as above. Easy weeknight lifesaver!
Air fryer: For crispy edges, toss a single serving into your air fryer at 350°F for 3–4 minutes. Melty cheese with bonus crunch is a treat.

FAQs

Can I use corn tortillas instead of flour?
Absolutely! Just be sure to wrap them in a damp towel and warm in the microwave so they roll without breaking.

I’m out of rotisserie chicken. Now what?
Poached or roasted chicken works great, or even leftover turkey (there’s always some lurking after holidays, right?). Just shred and use it like normal.

Is there a lighter option for sour cream?
Oh yes! Plain Greek yogurt is a brilliant swap—extra tangy and lighter. Thin it with a splash of milk if it’s super thick for that perfect saucy texture.

How can I make it milder for kids?
Stick to mild green chilies, skip any fresh jalapeños, and let spice-lovers add their own kick at the table—everyone wins!

Can I double this recipe for a crowd?
You bet. Use two pans and maybe up the cheese. Bake at the same temp (unless you’ve got a super-packed oven), and just check for melted, bubbly goodness before serving.

Conclusion

If I could pass you a plate piled high with cheesy, creamy chicken enchiladas right through your screen, I totally would. This is the dish my family requests again and again—midweek, birthdays, you name it—because there’s just nothing more cozy. The way the sauce soaks into the tortillas, the melty cheese…oh, it hits every comfort spot. If you give these a try, tell me in the comments: are you a spice lover, veggie swapper, or classic all the way? I genuinely get a little giddy reading your twists and tips (and yes, if you end up with cheese on your shirt, you’re in good company). Cozy, happy cooking, and if you’re licking the spoon, consider that a win.