I roll tender chicken in soft tortillas, smother everything in a creamy sour cream–green chile white sauce, and bake until the cheese turns melty and bubbly—comfort food that lands on the table fast and disappears even faster.

Why You’ll Love This Recipe

I keep the method simple and weeknight-friendly: a quick stir-together sauce, a rotisserie-chicken shortcut if I want it, and a single 9×13 pan for easy cleanup. I love how the tangy sour cream balances the mild heat from green chiles, and I get that golden, gooey cheese crust without any fussy steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 10 flour tortillas (8-inch)

• 5 cups cooked shredded chicken (I use rotisserie when I’m in a hurry)

• 2 cups shredded Monterey Jack or cheddar cheese, divided

• 16 ounces sour cream

• 1 can (10.5 ounces) cream of chicken soup

• 1 can (4 ounces) diced green chiles, undrained

• 2–4 tablespoons milk or chicken broth, as needed to loosen the sauce

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Kosher salt and black pepper, to taste

Directions

1. I heat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. I stir together the sour cream, cream of chicken soup, and green chiles. If it’s too thick, I whisk in a splash of milk or broth. I season with garlic powder, onion powder, salt, and pepper.

3. I spread a thin layer of the sauce in the bottom of the dish.

4. I warm the tortillas (microwave or low oven) so they roll without cracking.

5. I toss the shredded chicken with 1 cup of the cheese and a few spoonfuls of the sauce to keep the filling juicy.

6. I place about 1/2 cup filling down the center of each tortilla, roll it up, and set it seam-side down in the dish.

7. I pour the remaining sauce evenly over the top and sprinkle on the rest of the cheese.

8. I bake 20–25 minutes until the sauce is bubbling and the cheese has melted. For a golden top, I broil for 1–2 minutes, watching closely, then rest 5 minutes before serving.

Servings and timing

I plan on 8 servings. I give myself about 15–20 minutes to prep and 20–25 minutes to bake, so I’m sitting down to eat in roughly 45 minutes total.

Variations

• I swap in corn tortillas (lightly warmed) for a classic texture and flavor.

• I add a mild kick by mixing pepper jack into the cheese blend or a pinch of cayenne into the sauce.

• I sneak in veg by folding sautéed onions, baby spinach, or roasted poblanos into the chicken.

• I lighten things up by using light sour cream and part-skim cheese, knowing the sauce will be a bit thinner.

• I go salsa verde: I whisk 1/3 cup salsa verde into the sauce for extra tang.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days. I reheat, covered, at 350°F (175°C) until hot (about 15–20 minutes), or I microwave individual portions until warm and then give them a quick 2–3 minutes in a hot oven or air fryer to revive the edges. For make-ahead, I assemble (without baking), cover tightly, and refrigerate up to 24 hours or freeze up to 3 months; when ready, I thaw overnight and bake as directed, adding a few extra minutes if needed.

FAQs

Can I use corn tortillas instead of flour?

I can— I warm them well so they don’t crack, and if they seem fragile I dip each briefly in warm sauce before rolling.

How do I keep the tortillas from getting soggy?

I spread only a thin layer of sauce in the dish, keep most sauce on top (not inside), and bake uncovered so steam can escape.

What cheese works best here?

I reach for Monterey Jack for creamy melt and mild flavor; cheddar adds sharpness; pepper jack brings gentle heat.

Can I make the sauce without canned soup?

I can— I whisk 2 tablespoons butter and 2 tablespoons flour into a quick roux, slowly add 1 cup chicken broth, then stir in sour cream and green chiles until smooth (no boiling).

Can I assemble these ahead?

I do— I roll, sauce, and cover the pan tightly. I chill up to a day or freeze for later, then bake until bubbly and hot.

Conclusion

I love how these chicken enchiladas deliver cozy, creamy comfort with pantry staples and a no-stress method. I get tender rolls, tangy chile-kissed sauce, and a cheesy cap that’s perfect for weeknights, potlucks, or anytime I want Tex-Mex warmth straight from my oven.