Sour Cream Chicken Enchiladas

Prep: 15 mins

Cook: 30 mins

Difficulty: Easy

Servings: 8 Servings

if you’re looking for a new way to transform rotisserie chicken into a quick weeknight meal, your search is complete. These enchiladas are comfort food at its finest — indulgent, filling, and impossibly easy to make. They’re filled with tender pulled chicken, rich sour cream, smoky cumin, green chiles, and gooey Jack cheese, and they forego the classic spicy tomato sauce in favor of an easier and delightfully-tangy two-ingredient cream sauce.

Ingredients

Cooking spray
2 medium scallions
1 (3- to 4-pound) rotisserie chicken
1 1/2 cups sour cream, divided, plus more for serving if desired
2 1/2 cups shredded Monterey or pepper Jack cheese (10 ounces), divided
1 (4-ounce) can chopped green chiles
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
8 (10-inch) large flour tortillas
1/2 cup whole milk
Pico de gallo and pickled jalapeños, for serving (optional)

Instructions

Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9x13-inch baking dish with cooking spray.
Thinly slice 2 medium scallions, keeping the white and green parts separate. Place the greens in a small bowl and set aside. Place the whites in a large bowl. Shred the meat from 1 rotisserie chicken, discarding the skin and bones (3 to 4 cups shredded chicken). Add the chicken, 1 cup of the sour cream, 1 cup of the shredded Monterey or pepper jack cheese, 1 can green chiles (do not drain), 1/2 teaspoon ground cumin, and 1/2 teaspoon kosher salt, and stir to combine.
Scoop about 1/2 cup filling down the center of each of 8 large flour tortillas. Roll each tortilla up tightly around the filling and place seam-side down in the baking dish, tightly packing them into a single layer.
Whisk the remaining 1/2 cup sour cream and 1/2 cup whole milk together in a small bowl, then pour evenly over the enchiladas. Sprinkle with the remaining 1 1/2 cups shredded Monterey or pepper jack cheese.
Bake until the cheese melts and begins to brown, 30 to 35 minutes. Let cool 5 minutes before sprinkling with the reserved green onion tops. Serve with more sour cream, pico de gallo, and pickled jalapeños if desired.