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I created this dish when regular red enchiladas got boring. My family absolutely loves these now! They're packed with cheese and have this amazing tangy sauce. Even my super choosy 5-year-old who usually takes apart everything on their plate asks for more. After one taste at our taco night, my neighbor wouldn't stop bugging me until I shared how to make them!
What Makes This Dish Special
The best thing about these enchiladas? They're perfect for those crazy weeknights. I can snag a pre-cooked chicken while running errands and dinner's done super fast. My little ones actually jump up and down when the cheese starts bubbling in the oven! And since the white sauce isn't spicy like the red kind, everyone at the table enjoys it. My husband's mom never asks for cooking tips, but she wanted this one!
Ingredients You'll Want
- Tortillas: Pick up the smaller flour variety
- Chicken: Store-bought rotisserie chicken saves tons of time
- Monterey Jack: Buy it in block form and grate at home for better melting
- Butter and Flour: These create the base for your sauce
- Chicken Broth: This gives the sauce its wonderful taste
- Sour Cream: Brings that lovely creaminess and tang
- Green Chilies: Get the small can of mild ones
- Green Onions: Chop these for the topping
Cooking Instructions
- Getting Started
- Turn on your oven and coat a large baking dish thoroughly or everything will end up sticking.
- Preparing The Stuffing
- Combine your pulled chicken with part of the cheese. I always sample a bit while mixing!
- Wrapping It Up
- Stuff each tortilla with filling then roll and arrange them side by side in your dish. Just make sure they're all tucked in nicely.
- Creating The Topping
- Start by melting butter, mix in flour and slowly add that broth. When it thickens up, pull it from the heat, cool it down a little, then mix in sour cream and chilies. This stuff is so tasty I want to eat it by itself!
- Finishing Touches
- Drizzle that wonderful sauce over your wrapped tortillas then scatter all remaining cheese on top. You can't go wrong with extra!
Tips From Experience
Don't forget to cool your sauce before you stir in the sour cream or you'll end up with lumps. I always take time to grate cheese myself since it only takes a minute more but melts way better. And definitely let it brown under the broiler at the end because those crispy cheese bits are amazing!
Personal Variations
I'll toss in chopped onions with the chicken mixture or sprinkle some garlic powder into the sauce sometimes. My sister prefers using pepper jack cheese which gives everything a nice spicy kick. You can even hide some vegetables inside if your kids don't usually eat them!
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Perfect Side Options
These taste amazing with a scoop of Mexican rice or some bean dip nearby. My children always want tortilla chips and guacamole alongside. When we're doing something extra nice, I'll dice fresh tomatoes and cilantro to scatter over everything.
Prep In Advance
You can get these ready the evening before just wrap them up tight and store in the fridge. I've also frozen them before cooking which really helps during hectic weeks. Just let them thaw in your refrigerator overnight before baking.
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Frequently Asked Questions
- → Can I prep this early?
Prepare the rolls ahead, but wait to make the sauce fresh right before baking. Sauce left too long may not stay smooth.
- → Should I let sauce cool before sour cream?
If it’s too hot, sour cream curdles. Let the sauce cool a bit for a silky, creamy finish.
- → Are these freezer-friendly?
You can freeze the filled wraps without sauce. Cream-based sauces change texture when frozen, so make that fresh when reheating.
- → What’s the best chicken option?
Rotisserie chicken is super simple. Leftover cooked chicken or baked chicken breasts work just right too.
- → Do corn tortillas work?
Flour tortillas stay firm under heavy sauce. Corn ones tend to crumble and soak through.
Conclusion
These creamy chicken wraps bring together shredded chicken, melty cheese, and a comforting sour cream sauce. They’re simple yet satisfying for any dinner craving.