Preheat the Oven and Soften Tortillas:
Start by setting your oven to 350°F (175°C). For more pliable tortillas that won’t crack during rolling, warm them in the oven briefly.
Prepare the Sour Cream White Sauce:
Combine sour cream, cream of chicken soup, and diced green chiles in a bowl. Mix until smooth. This becomes the creamy, tangy base of your enchiladas.
Fill the Tortillas:
Lay a tortilla flat and place about ½ cup of shredded chicken in the center. Add 2 tablespoons of the white sauce over the chicken, sprinkle with Monterey Jack cheese, roll tightly, and set seam-side down in a baking dish. Repeat for all tortillas.
Top with Sauce and Cheese:
Pour the remaining sauce evenly over the rolled tortillas in the dish. Sprinkle with the rest of the Monterey Jack and all the cheddar cheese.
Bake:
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 5-10 minutes until the cheese is bubbly and golden. Let sit for a few minutes before serving to let the flavors meld.
Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 10
