Sour Cream Chicken

This velvety white chicken enchilada dish turns ordinary store-bought rotisserie chicken into a cozy, cheese-packed Mexican-style dinner my family begs for every week. The mix of juicy chicken, gooey Monterey Jack, and scratch-made sour cream sauce makes a meal that tastes fancy but comes together quick enough for crazy weeknights.

I stumbled on this dish during a super busy time when fast, filling dinners were a must. What began as a simple time-saver has turned into our most asked-for family meal, especially when it's cold outside and we want something hot and satisfying.

What You'll Need

• Rotisserie chicken: Adds deep flavor without spending hours cooking. Pick one that's newly made and nicely seasoned for top results
• Flour tortillas: Give just the right consistency that soaks up sauce without turning mushy
• Monterey Jack cheese: Melts perfectly with a gentle taste that works great with the green chiles
• Butter and flour: Make the base that helps the sauce get wonderfully thick
• Chicken broth: Brings richness to the sauce. Go for low-sodium so you can control the saltiness
• Sour cream: Delivers that distinctive zingy creaminess. Regular works better than light
• Diced green chiles: Bring gentle warmth and true Mexican flavor. Try to find fire-roasted for more character

Easy Cooking Steps

Get Your Chicken Ready:

Take all the meat off your rotisserie chicken, tossing the skin and bones. Pull apart or cut into small pieces so they'll spread nicely in the enchiladas. If it needs more flavor, throw in some salt, pepper or taco mix to jazz it up.

Set Up Your Pan:

Turn your oven to 350°F and spray your 9×13-inch baking dish with cooking spray. This stops everything from sticking and makes washing up way easier. Put the oven rack in the middle so everything cooks evenly.

Roll Your Enchiladas:

Mix your shredded chicken with 1 cup of Monterey Jack in a bowl. Put about ⅓ cup of this mix down the middle of each tortilla. Roll them up tight and place them in your dish with the seam facing down, pushed close together.

Start The Sauce:

Melt butter in a big pan over medium heat until it bubbles slightly. Add flour and keep stirring for about a minute until it makes a smooth mix that smells a bit toasty. This mix will help your sauce get thick.

Build Up The Sauce:

Slowly pour in chicken broth while stirring all the time to avoid lumps. Keep cooking and stirring for 3-5 minutes until the sauce gets thick enough to stick to a spoon and starts gently bubbling at the edges.

Complete The Sauce:

Take it off the heat and let it cool for about 5 minutes. This cooling bit really matters or the sour cream might split. Gently stir in sour cream and green chiles until it's totally smooth, making a silky sauce with a touch of heat.

Put It All Together:

Pour your finished sauce all over your rolled enchiladas, making sure they're totally covered. Sprinkle the other 2 cups of cheese on top, covering everything completely. Bake for 20-25 minutes until the cheese melts, bubbles and starts to brown around the edges.

Dig In:

Take it out of the oven and wait 5 minutes before serving. This quick rest lets all the flavors mix together and makes serving cleaner. Add your favorite toppings and enjoy while it's hot.

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Green chiles are what makes this recipe special. They don't look like much, but they add just the right amount of warmth without making the dish too spicy. My daughter usually stays away from anything with heat but always wants more of these enchiladas, never realizing there are chiles hiding in the sauce.

Fantastic Do-Ahead Dish

You can fix these enchiladas up to a full day before and keep them in the fridge until baking time. Just wrap them tightly with foil and cook them about 10-15 minutes longer when starting from cold. They actually taste better after sitting in the fridge for a bit, which makes them perfect for when company's coming.

Clever Swaps

This dish works with whatever you've got on hand. Leftover turkey fits in perfectly after the holidays, while pepper jack can stand in for Monterey Jack if you want more kick. Looking for something lighter? Try Greek yogurt instead of sour cream, though it will taste a bit tangier.

Taking It Up A Notch

Turn this basic dish into a party-worthy meal by setting up a make-your-own enchilada station. Serve the hot enchiladas with bowls of guacamole, fresh salsa, sliced jalapeños, chopped cilantro, and lime wedges. This hands-on approach lets everyone fix their plate exactly how they like while making dinner feel extra special.

For a full Mexican-inspired feast, serve these creamy enchiladas with zesty cilantro lime rice and slow-simmered black beans. The bright, tangy notes in the rice balance out the rich creaminess of the enchiladas, while the beans add a filling element that makes the meal feel complete.

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Frequently Asked Questions

→ Can I swap corn tortillas for flour ones?

For sure! Use corn tortillas if you prefer. Warm them a little so they fold easier, or lightly fry to keep them from cracking while building your dish.

→ What can replace rotisserie chicken?

No rotisserie? No problem! Use cooked, shredded chicken breasts, thighs, or even leftovers from roasted chicken for similar results.

→ Can I prep this dish ahead of time?

Definitely! Assemble the tortillas and store them uncooked in the fridge for a day. Pour the sauce just before baking, and cook as normal.

→ What should I add on top?

Top it off with sliced jalapeños, guac, salsa, shredded lettuce, or a sprinkle of fresh cilantro. Lime juice adds a zesty finish too.

→ Is freezing leftovers an option?

Absolutely! Keep leftovers in a sealed container and freeze them for up to two months. Reheat in the oven at 350°F until hot all the way through.

→ How can I turn up the spice?

Want more heat? Add chopped jalapeños to the filling, choose spicier green chiles, or stir a little cayenne or chili powder into the sauce.