Pin it
I discovered this dish while bored with traditional red enchiladas. Now my family absolutely loves these! They're incredibly velvety with loads of cheese and that tangy white sauce. Even my fussy kindergartener who normally pulls apart everything on his plate asks for more helpings. After our last taco night, my next-door friend wouldn't stop asking me how I made them!
What Makes This Dish Special
The best thing about these enchiladas? They come together in a snap, perfect for those hectic evenings. I can snag a store-cooked chicken while running errands and dinner's done before you know it. My little ones actually clap when that cheese starts bubbling in the oven! And the white sauce isn't as spicy as the red version, so everyone at the table enjoys it. I nearly fell over when my husband's mom wanted to know how to make them - she never asks for cooking tips!
Ingredients List
- Tortillas: Pick up the compact flour variety
- Chicken: A pre-cooked rotisserie bird saves tons of time
- Monterey Jack: Buy it whole and grate at home for better melting
- Butter and Flour: These make your sauce base
- Chicken Broth: Gives the sauce its wonderful taste
- Sour Cream: Brings that smooth, zippy quality
- Green Chilies: Just use the small tin of mild ones
- Green Onions: Chop these for the finishing touch
Cooking Instructions
- Getting Started
- Warm your oven up and coat a large baking dish thoroughly or everything will cling to it.
- Creating The Stuffing
- Combine your pulled chicken with part of that cheese. I always taste a bit while I'm preparing!
- Wrapping Stage
- Stuff each tortilla with filling, twist them closed and arrange them in your dish. Nothing complicated, just make sure they're all cozy together.
- Sauce Creation
- Brown your butter, mix in flour and slowly add that broth. When it thickens, remove from heat, wait until it cools down, then mix in sour cream and chilies. This topping tastes so amazing I want to lick the spoon!
- Final Assembly
- Drizzle that fantastic sauce over your wrapped tortillas then scatter all remaining cheese on top. Extra cheese is always the right choice, isn't it?
Tips From Experience
Don't forget to cool that sauce before you mix in the sour cream or you'll end up with lumps. Taking time to grate cheese yourself only takes a minute more but melts way better than pre-shredded. And try broiling at the finish - those crunchy cheese bits on top are absolutely the highlight!
Personal Variations
I sometimes toss chopped onions in with the chicken or sprinkle some garlic powder into the sauce. My sister uses pepper jack instead which gives everything a nice warmth. You can even hide some vegetables inside if you've got kids who don't like their greens!
Pin it
Perfect Side Dishes
These taste wonderful alongside some Spanish rice or creamy beans. My children absolutely love having chips and guacamole with them. For fancy dinners, I'll cut up some ripe tomatoes and fresh cilantro to scatter over everything.
Prep In Advance
You can get these ready the evening before - just wrap them properly and store in your fridge. I've also frozen them before cooking which comes in handy during busy times. Just let them thaw in your fridge overnight before baking.
Pin it
Frequently Asked Questions
- → Can these be prepped earlier?
You can put the enchiladas together ahead of time. Wait to make the sauce fresh, as it doesn't store well and might separate if prepared too soon.
- → Why let the sauce cool first?
If the sauce is too hot, the sour cream can curdle. Letting it cool slightly helps keep it smooth and creamy.
- → Is freezing them okay?
Technically yes, but creamy sauces can split when frozen. It's best to freeze the filled tortillas without sauce and make fresh sauce before baking.
- → What kind of chicken works best?
Rotisserie chicken is super convenient. If you prefer, use cooked chicken breast, poached, baked, or leftover chicken instead.
- → Can I swap flour tortillas for corn ones?
Flour tortillas are sturdier and work better with the creamy sauce. Corn tortillas can get too soft and fall apart.
Conclusion
These creamy enchiladas are packed with chicken, cheese, and a homemade tangy sour cream sauce. They're comforting, quick, and great for family dinners.