Ingredients:
10 flour tortillas
5 cups cooked, shredded chicken
16 ounces sour cream
10.5 ounces cream of chicken soup
4 ounces canned diced green chiles
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
Instructions:
Step 1: Preheat the Oven and Soften Tortillas
Preheat your oven to 350°F. While the oven warms up, you can place the tortillas in for a few minutes to soften them. This step helps avoid cracks when rolling the tortillas.
Step 2: Prepare the Sour Cream White Sauce
In a medium mixing bowl, combine the sour cream, cream of chicken soup, and diced green chiles. Stir until well blended. This creamy, tangy sauce is the backbone of the recipe, providing both moisture and flavor.
Step 3: Fill the Tortillas
Take each softened tortilla and fill it with about ½ cup of shredded chicken. Add 2 tablespoons of the sauce mixture and a sprinkle of Monterey Jack cheese inside each one. Roll the tortilla up tightly and place it seam-side down in a baking dish.
Step 4: Top with Sauce and Cheese
Once all your tortillas are in the dish, pour the remaining sauce evenly over the top. Then, sprinkle the rest of the Monterey Jack and all of the cheddar cheese on top.
Step 5: Bake
Cover the dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for another 5-10 minutes until the cheese is bubbly and golden brown. Let the enchiladas sit for a few minutes before serving to allow the flavors to meld.