Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas will give your enchiladas a more traditional taste, but they can be a bit harder to roll. Softening them first will help.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. You can also freeze them for up to three months—just make sure they are tightly wrapped in foil before freezing.

How can I add more vegetables to this dish?

You can easily add sautéed vegetables like spinach, bell peppers, or zucchini to the chicken filling for extra nutrition. This can also add a delicious layer of flavor.

Can I use a different type of protein?

Yes, shredded pork , beef , or even beans for a vegetarian option work well with this recipe. The versatility of enchiladas means you can make them your own with your favorite fillings.

Chicken Enchiladas with Sour Cream White Sauce

Ingredients

Scale

10 flour tortillas
5 cups cooked, shredded chicken
16 ounces sour cream
10.5 ounces cream of chicken soup
4 ounces canned diced green chiles
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese

Instructions

Preheat the Oven and Soften Tortillas:

Start by preheating your oven to 350°F (175°C). While the oven heats up, pop the tortillas in briefly to soften them. This will make them easier to roll without tearing.

Make the Sour Cream White Sauce:

In a large mixing bowl, combine the sour cream, cream of chicken soup, and diced green chiles. Mix until everything is well blended. The creamy sauce will be the base of this dish, adding a nice kick of tang and subtle spice from the chiles.

Fill the Tortillas:

Take each tortilla and spread ½ cup of shredded chicken down the middle. Add 2 tablespoons of your prepared sauce and a sprinkle of Monterey Jack cheese. Roll up the tortillas and place them seam-side down in a baking dish. Continue this process until all the tortillas are filled and nestled snugly in the dish.

Top with Sauce and Cheese:

Pour the remaining sauce over the top of the tortillas. Drizzle the remaining Monterey Jack cheese and all the cheddar cheese over the sauce. This cheesy layer will melt beautifully in the oven, creating a gooey, irresistible topping.

Bake:

Cover the dish with foil and bake for about 30 minutes, or until the enchiladas are bubbly and heated through. Once done, remove from the oven and serve hot!

Notes

Don’t overfill the tortillas – It’s tempting to stuff them full of chicken, but if you overfill, they may tear or won’t roll up properly. Stick to about ½ cup of chicken per tortilla for the best results.
Make it ahead – If you’re planning for a busy weeknight, you can prepare the enchiladas the night before, cover them tightly, and store them in the fridge. When you’re ready to bake, just pop them into the oven.
Customize the spice level – If you like more heat, feel free to add a dash of hot sauce or use spicier green chiles. Want it milder? Swap the green chiles for mild ones or omit them altogether.
Swap the protein – You can easily substitute shredded beef, pork, or even vegetarian alternatives like black beans or sautéed veggies.

Author: Elina
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 485 kcal
Sugar: 4g
Sodium: 720mg
Fat: 23g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 32g
Cholesterol: 90mg

Keywords: Sour cream enchiladas, Chicken enchiladas recipe, Creamy enchiladas, Easy Mexican chicken dish