These Chicken Enchiladas with Sour Cream Sauce are creamy, cheesy, and incredibly easy to make thanks to a rotisserie chicken. The filling is loaded with tender shredded chicken breast, warm spices, plenty of Monterrey Jack, and sour cream sauce, all wrapped in soft flour tortillas and baked in the most flavorful sour-cream sauce.
Everything comes together quickly. If you love comforting, crowd-pleasing meals that never fail, these enchiladas will become a staple in your rotation.
Why You Will Love These Chicken Enchiladas
- Quick weeknight dinner: Using a store-bought rotisserie chicken saves tons of prep time.
- Creamy, cheesy comfort food: The rich sour-cream sauce and Monterrey Jack give these chicken enchiladas a smooth, comforting flavor and texture.
- Customizable to your taste: Easy to adjust the spice level or add extra toppings like fresh jalapeño.
- Great for feeding a crowd or meal-prepping: The recipe yields a generous number of enchiladas. They are perfect for leftovers, or sharing at dinner.
Ingredient Substitutions
- Flour Tortillas: You can substitute with small or medium tortillas, or even swap with corn tortillas (warm first so they don’t tear).
- Monterrey Jack: Substitute with pepper jack, Oaxaca, or mozzarella.
- Chicken Stock: Vegetable stock works, if needed.
- Sour Cream: Use Mexican crema or plain Greek yogurt.
- Rotisserie Chicken: Replace with leftover roasted chicken or poached chicken breast.
- Jalapeño Garnish: Swap with sliced green onions, cilantro, or pickled jalapeños for extra tang.
How to Prepare Chicken Enchiladas
- Shred the chicken and add to a bowl with a few tablespoons of the spice mixture and 1/3 of the shredded cheese. Mix well.
- Melt the butter in a pan. Slowly whisk in the flour.
- Allow the raw flour taste to cook off.
- Gradually whisk in the chicken stock, about one cup at a time, until smooth.
- Bring to a simmer, stirring frequently, until mixture thickens.
- Remove from heat and whisk in sour cream.
- Stir in the jarred jalapeños, with a touch of the brine.
- Pour a thin layer of sauce in the bottom of an oven-safe casserole dish.
- Lay out a flour tortilla. Spoon a generous handful of the chicken mixture into the center, along with a spoonful of the sour cream sauce.
- Roll tortilla lengthwise, tuck in sides, then roll closed.
- Place seam-side down in prepared casserole dish.
- Fill the remaining.
- Ladle the sauce over each rolled tortilla in the casserole dish, covering them well.
- Sprinkle the remaining shredded Monterrey Jack over the top.
- Bake uncovered for 20–25 minutes, until heated through and cheese is melted. Broil at the end for 2-3 minutes to brown the cheese.
- Garnish with fresh sliced jalapeño, if desired.
How to Serve and Store
Serve:
- Pair with Mexican rice, cilantro-lime rice, or black beans.
- Add shredded lettuce, pico de gallo, salsa or guacamole on the side for freshness.
Store:
- Place leftover chicken enchiladas in an airtight container in the refrigerator for 3–4 days.
- Reheat in the oven at 325°F, until warmed through for the best texture.
- Microwave in 30-second intervals, if reheating a single enchilada.
- Freeze unbaked enchiladas (without the sauce) for up to 2 months. Make and add sauce and bake, when ready.
Frequently Asked Questions
- Can I use dark meat instead of just chicken breast? Yes, but the texture will be richer and slightly softer. The recipe is best with shredded breast meat.
- Can I make my own chicken breast instead of using rotisserie chicken? Yes, simply season chicken breasts with salt, pepper, and a splash of olive oil, then roast at 400°F (205°C) for 20–25 minutes or until fully cooked. Shred while warm for the best texture.
- Can I assemble these enchiladas ahead of time? Yes, assemble them without the sauce, store covered in the fridge, then add the sauce right before baking.
- What if the sauce gets too thick? Just whisk in a bit more chicken stock until it reaches a smooth, pourable consistency.
- Can I use corn tortillas? Absolutely. Warm them first so they roll easily without cracking.
- Can I freeze these enchiladas? Yes. Freeze them unbaked (without the sauce). Add the sauce and bake when ready.
- Should I adjust the seasoning if my chicken is already salty? Taste as you go. You may use less of the spice mix depending on the rotisserie chicken brand.
Chicken Enchiladas with Sour Cream Sauce
- Total Time: 45 minutes
- Yield: 4 to 6 servings 1x
Description
These Chicken Enchiladas with Sour Cream Sauce are creamy, cheesy, and incredibly easy to make thanks to a rotisserie chicken. Everything comes together quickly, making this a perfect weeknight dinner. If you love comforting, crowd-pleasing meals that never fail, these enchiladas will become a staple in your rotation.
Ingredients
- 1 large rotisserie chicken (breast meat only, shredded, about 2 1/2 to 3 cups)
- 7 to 8 large flour tortillas
- 3 to 3 1/2 cups chicken stock
- 3/4 cup sour cream
- 8 ounces shredded Monterrey Jack cheese, divided (use about 1/3 with chicken, remainder for topping)
- 2 to 3 tablespoons jarred, diced jalapeños
- Optional for garnish: fresh sliced jalapeño
Spice Mix:
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1 teaspoon black pepper
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon onion powder
Instructions
- Preheat oven to 350°F.
- Shred the breast meat from the rotisserie chicken (about 2 ½ to 3 cups).
- In a small bowl, combine all the spice-mix ingredients.
- Place the shredded chicken in a larger bowl. Add a few tablespoons of the spice mix and stir to coat. (You likely won’t need all the spice mix.)
- Add about ⅓ of the shredded Monterrey Jack cheese to the spiced chicken and mix well.
- Melt the butter in a pan. Slowly whisk in the flour.
- Allow the raw flour taste to cook off (about 3–4 minutes).
- Gradually whisk in the chicken stock, about 1 cup at a time, until smooth.
- Bring to a simmer, stirring frequently, until mixture thickens. If too thick, add a splash more stock to reach a gravy-like consistency.
- Remove from heat and whisk in sour cream.
- Stir in the jarred jalapeños, with a touch of the brine.
- Pour a thin layer of sauce in the bottom of an oven-safe casserole dish (just enough to coat the bottom).
- Lay out a flour tortilla. Spoon a generous handful of the chicken mixture into the center.
- Add a spoonful of the sour cream sauce.
- Roll tortilla lengthwise, tuck in sides, then roll closed.
- Place seam-side down in prepared casserole dish.
- Repeat until all filling is used (about 7–8 tortillas).
- Ladle the sauce over each rolled tortilla in the casserole dish, covering them well.
- Sprinkle the remaining shredded Monterrey Jack over the top of the sauced enchiladas.
- Bake uncovered for 20–25 minutes, until heated through and cheese is melted.
- Broil at the end for 2-3 minutes to brown the cheese.
- Garnish with fresh sliced jalapeño, if desired, for a little heat and extra color.
- ENJOY!
Equipment
8×8 Ceramic Baking Casserole Dish
Buy Now →Staub 3-Piece Rectangular Baking Casserole Dishes
Buy Now →Staub Small and Medium Casserole Dish
Buy Now →Notes
- Use only the shredded breast meat from one large rotisserie chicken for the best texture.
- You likely won’t use the entire spice mix. Add to taste. Store any leftover spice mixture in an airtight container for up to 3 months.
- Add about ⅓ of the cheese directly into the chicken filling.
- Adjust the amount of diced jalapeños to your liking.
- Saucing the bottom of the dish prevents sticking and keeps the tortillas soft.
- If the sauce thickens too much, whisk in a splash of extra chicken stock.
- Broil at the end for lightly browned, bubbly cheese.
- Garnish with fresh jalapeño slices for optional heat and color.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Meal Prep
- Method: Easy
- Cuisine: American
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.
Let’s Get Social!
Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, X, Pinterest and YouTube! Check out my LTK to find out what I’m wearing! THANK YOU!
No comment yet, add your voice below!