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
Units
Scale
- 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