Instructions
Prepare the chicken —
Ensure chicken is cooked through and shredded into bite-size pieces.
Make the white sauce —
Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in broth; simmer until slightly thickened. Reduce heat to low and stir in sour cream, garlic powder, onion powder, salt, and pepper. Keep warm; do not boil.
Assemble —
Heat oven to 375°F (190°C). In a bowl, combine chicken, green chiles, and 1/2 cup cheese. Fill tortillas, roll tightly, and arrange seam-side down in a greased 9×13-inch dish.
Sauce & cheese —
Pour white sauce evenly over rolls. Sprinkle with remaining cheese.
Bake —
Bake 20–25 minutes until bubbling and lightly golden at the edges. Rest 5 minutes.
Serve —
Garnish with cilantro, olives, tomatoes, and jalapeños as desired. Serve warm.
Troubleshooting & Tips
Grainy sauce? Don’t boil after adding sour cream; gentle heat keeps it silky.
Sogginess: Roll tightly and use just enough sauce to coat—reserve a few tablespoons to spoon down the center after baking if you prefer extra creamy.
Heat level: Swap diced green chiles for roasted hatch chiles or add minced jalapeño to the chicken mixture.
Shortcut: Rotisserie chicken works perfectly; shred while warm for best texture.
Make-Ahead & Storage
Assemble ahead: Roll enchiladas and refrigerate (without sauce) up to 24 hours. Add sauce and cheese just before baking.
Leftovers: Cover and refrigerate up to 3 days. Reheat, covered, at 325°F until heated through.
Freeze: Wrap the unbaked, sauced pan tightly and freeze up to 2 months. Thaw overnight, then bake, adding 5–10 minutes as needed.
Why This Recipe Works
A simple roux builds body for the sauce, while sour cream adds tang and creaminess without curdling when warmed gently. Monterey Jack melts smoothly and stretches beautifully; green chiles bring mild heat and brightness. The result is a balanced, comforting bake that tastes restaurant-special yet uses staple ingredients.
Recipe by tinsuf. Explore more cozy bakes and weeknight winners in our collection.
