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I found these when I couldn't deal with another week of plain old red enchiladas. Now my crew won’t let me make anything else! They're super cheesy and creamy with that good sour cream sauce all over. Even my youngest—who turns up their nose at almost everything—always wants more. My neighbor tried them at our taco Tuesday and wouldn’t stop texting me until I told her how to make them!
Irresistible Family Favorite
These enchiladas are awesome because you can put them together quick even when life’s hectic. If I’m in a rush, I just grab a rotisserie chicken on the way home and throw this together. The smell of all that cheese bubbling away gets my kids running to the table! And that white sauce is miles better than any red sauce—everyone eats it, even the picky ones. My mother-in-law? She asked how I did it (which basically never happens)!
What You’ll Want
- Sour Cream: The tang makes the whole thing so good and creamy
- Monterey Jack: Just buy a chunk and shred it yourself—melts dreamy
- Chicken: A store rotisserie bird saves a ton of time
- Green Chilies: Grab the small mild can for a little zip
- Flour and Butter: Gotta have them for that smooth sauce
- Tortillas: Use small flour ones, they work perfectly
- Chicken Broth: Kicks up the flavor in your sauce fast
- Green Onions: Sprinkle over the top at the end for crunchiness
Time To Get Cooking
- Get Prepped
- Preheat your oven and get your biggest baking dish ready—spray it or you’ll have a mess later.
- Whip Up That Filling
- Toss some cheese into the chicken and stir it up. I always sneak a bite or two—can’t help it!
- Roll 'Em Up
- Scoop the filling into your tortillas, roll ’em shut, and pack them into the pan—no need for perfection, just make sure they’re packed in cozy.
- Make Your Awesome Sauce
- Melt the butter and stir in the flour, then pour in the broth while mixing. After it gets thick, pull it off the burner, wait a minute, then mix in the sour cream and green chilies. Honestly, I could just eat this with tortilla chips.
- Finish and Bake
- Pour the sauce right over your rolled tortillas and then pile on what's left of the cheese. Trust me, you want that thick cheesy layer!
Handy Tips & Tricks
If you add sour cream while the sauce’s still really hot, it can turn into a weird mess, so let it chill a bit first. Shredding your own cheese takes a minute but is so worth it for the melty-ness. And whatever you do, don’t skip broiling at the end—you want those cheese bubbles on top.
Mix It Up
I’ll sometimes go wild and throw some diced onions in with the chicken, or a little garlic powder in the sauce. My sister swaps in pepper jack for extra zing. You can even sneak in veggies if you’ve got little ones who won’t touch them otherwise!
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Perfect Sides For This
We almost always make some refried beans or fluffy Mexican rice to go with this. My kids are obsessed with chips and guacamole—never any leftovers. When I want to liven things up, I slice fresh tomatoes and throw cilantro over everything.
Prep Ahead For Easy Nights
Pull it together the night before, just wrap it up tight and keep it in the fridge till you’re ready. I’ve even tossed these in the freezer before baking—they’re a lifesaver for a packed week. Just set them in the fridge the night before to thaw out and bake when you get home.
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Frequently Asked Questions
- → Can I make these ahead?
You can get everything rolled and ready, but don't make the sauce until you’re about to bake. Making it early can make it weirdly separate.
- → Why does the sauce need to cool before adding sour cream?
Adding sour cream to piping hot sauce makes it go all lumpy. Let it hang out and cool a bit for the dreamiest, smooth texture.
- → Can I freeze these enchiladas?
You could, but creamy sauces split in the freezer. Freeze the filled wraps without sauce, then whip up a fresh one right before baking.
- → What's the best chicken to use?
Rotisserie chicken saves a ton of time. Any leftover cooked or baked chicken will do, as long as it's already cooked up.
- → Can I use corn tortillas?
Flour tortillas hold strong and don't fall apart with all this sauce. Corn ones can get really mushy here.
Conclusion
Creamy chicken wraps are all about comfort. You get juicy chicken, plenty of cheese, and a smooth sour cream topping for a meal that's fast, filling, and packed with flavor.