Easy Chicken and Sour Cream Enchiladas made with rotisserie chicken, flour tortillas, green chiles, and a creamy white sauce! This family favorite is a perfect weeknight meal with melty Monterey Jack cheese. Make a double batch and enjoy delicious leftovers!

Easy Sour Cream Chicken Enchiladas – A Family Favorite

Some dinners just hit the spot, no matter what night of the week it is. These sour cream chicken enchiladas are one of those meals! They’re creamy, cheesy, and full of flavor, making them a great weeknight recipe for busy families. Even better, they come together quickly thanks to a little shortcut—rotisserie chicken from the grocery store. No need to spend extra time cooking chicken when you can grab a ready-made one!

If you love spicy food, you can turn up the heat by adding extra green chiles or a little hot sauce. But even if you like mild things, this dish still packs plenty of flavor without being too spicy. Serve these enchiladas with rice, beans, or a simple salad, and you’ve got a dinner the whole family will love. Get ready to add this one to your list of family favorites!

Why you’ll love Chicken and Sour Cream Enchiladas:

Quick and Easy Recipe – Using rotisserie chicken makes this an easy recipe that comes together fast, perfect for an easy weeknight meal when you don’t have much time to cook.
Rich and Creamy Sauce – The star of this dish is the creamy sauce made with sour cream, cheese, and mild green chiles, giving these enchiladas that classic Mexican food flavor with a smooth, delicious texture.
Perfect for the Whole Family – Baked in a casserole dish, these enchiladas are a comforting, cheesy meal that the whole family will love. Plus, you can customize the spice level to keep everyone happy!

Ingredients for Chicken and Sour Cream Enchiladas

8 taco-size (8-inch) flour tortillas, perfect for wrapping up the delicious filling.
3 cups fully cooked rotisserie chicken, shredded or chopped, making your prep time a breeze.
3 cups Monterey Jack cheese, shredded (divided), for that perfectly melty, cheesy goodness.
3 tablespoons butter, the base of your roux for the creamy sauce.
3 tablespoons all-purpose flour, thickening up your sauce to the perfect consistency.
2 cups chicken broth, adding depth and flavor to your creamy sauce.
1 cup sour cream, the star of the show, creating that dreamy, creamy texture we’re all after.
1 (4 oz) can diced green chiles for just the right amount of kick.
Optional toppings: chopped green onions, chopped parsley or cilantro, guacamole, salsa, pico de gallo, or a squeeze of lime juice, allowing you to customize your enchiladas to your heart’s desire.

Preparing Your Chicken

Using a rotisserie chicken is one of the easiest ways to make these enchiladas without spending extra time cooking. Here’s how to quickly prepare the chicken for your recipe:

Remove the Skin – Let the chicken cool slightly so it’s easy to handle, then peel off the skin. While the skin adds flavor, it’s not needed for this dish.
Debone the Chicken – Start by pulling the legs and wings off the chicken. Use your hands or a knife to carefully remove the meat from the bones. Then, move on to the breast and thigh meat, making sure to discard any small bones or cartilage.
Shred or Chop – You can either shred the chicken by pulling it apart with your hands or two forks, or chop it into bite-sized pieces with a knife. Shredded chicken gives the enchiladas a soft, tender texture, while chopped chicken creates a chunkier filling—choose whichever you prefer!

If you don’t have a rotisserie chicken, any cooked leftover chicken can be used to make these enchiladas.

How to Make Chicken Enchiladas

Preheat your oven to 350°F and lightly coat a 9×13-inch baking dish with non-stick cooking spray. Set it aside.
In a small bowl, combine the shredded chicken with 1 cup of Monterey Jack cheese. If your rotisserie chicken is unseasoned, consider adding a little salt, pepper, or taco seasoning for extra flavor.
Evenly spoon the chicken and cheese mixture down the center of each tortilla. Roll them up tightly and place them seam side down in the prepared baking dish.

In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly.
Slowly whisk in the chicken broth and continue cooking over medium heat, whisking often, until the sauce thickens and starts to bubble, about 3-5 minutes.
Turn off the heat and let the sauce cool for about 5 minutes. Then, whisk in the sour cream and green chiles until smooth.

Pour the creamy sauce over the enchiladas in the baking dish, making sure they are evenly covered. Then, sprinkle the remaining 2 cups of Monterey Jack cheese on top.
Bake for 20-25 minutes in your preheated oven or until the enchiladas are heated through and the cheese is melted and lightly golden.
Remove from the oven and serve hot with your favorite toppings!

Recipe Variations

Add cream of chicken soup to the sauce: For an extra layer of richness and flavor, mix in some cream of chicken soup. It’ll make your creamy sauce even more delectable.
Season with chili powder: Give your enchiladas a subtle kick by seasoning the creamy white chicken sauce with a dash of chili powder. It’s perfect if you love a bit of spice in your Mexican food.
Use any leftover chicken: This great recipe is the best way to utilize any leftover chicken you have. Shredded chicken works beautifully, making it an easy weeknight meal.
Try ground beef instead of chicken: For a hearty twist, swap the chicken for ground beef. It adds a rich flavor that complements the creamy white sauce wonderfully.
Experiment with different tortillas: While flour tortillas are a classic, feel free to use white corn tortillas for an authentic Tex-Mex touch or even try spicy food versions for added heat.

Serving and Topping Suggestions

Don’t hesitate to make a double batch of these sour cream chicken enchiladas, perfect for serving a crowd or ensuring you have delicious leftovers for the next day. Customize your enchiladas with these suggestions to suit your taste preferences and make this dish a family favorite any night of the week.

Guacamole: A dollop of homemade or store-bought guacamole adds a creamy, rich element that contrasts beautifully with the tangy sour cream sauce.
Salsa or Pico de Gallo: Whether you prefer a chunky pico de gallo or a smoother salsa, either will inject a fresh, zesty flavor into each bite.
Mexican Rice: A side of fragrant Mexican rice is the perfect complement to soak up all that amazing sour cream sauce, making each forkful a delight.
A Squeeze of Lime Juice: For those who enjoy a bit of tang, adding a squeeze of lime juice over the top can brighten the flavors.
Fresh Cilantro: Sprinkling fresh cilantro over your enchiladas adds a burst of freshness and color.
Refried Beans or Black Beans: Serve a side of beans for a hearty addition to your meal.
Shredded Lettuce: A bed of shredded lettuce beneath or alongside your enchiladas adds a crisp, cool texture contrast.
Sour Cream: A little extra sour cream on top never hurts, especially for those who love a creamier texture.
Tortilla Chips: Maybe the perfect accompaniment to any Mexican-style meal, adding a nice crunch.

Storing and Reheating Your Enchiladas

Got leftovers? These sour cream chicken enchiladas store and reheat beautifully! Simply cover the baking dish tightly with aluminum foil or plastic wrap and refrigerate for up to 3 days. For longer storage, transfer them to an airtight container and freeze for up to 3 months.

To reheat, place individual portions on a microwave-safe plate and heat in 30-second intervals until warmed through. If reheating a full pan, cover with foil and bake at 350°F for 15-20 minutes or until hot and bubbly. Add a little extra cheese on top before reheating for even more melted cheesy goodness!

Enjoy Your New Family Favorite!

These sour cream chicken enchiladas are sure to become a family favorite, thanks to their rich creamy white sauce, tender rotisserie chicken, and gooey melted cheese. The combination of soft flour tortillas, zesty green chiles, and melty Monterey Jack cheese makes every bite irresistible. If your family loves them as much as we do, consider making a double batch next time—these enchiladas are just as delicious the next day! Whether it’s a busy weeknight or a cozy weekend meal, this easy recipe is one you’ll want to make again and again.

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