This creamy, cheesy enchilada dish has been my go-to when I want something that tastes like a hug on a plate. I first made it on a busy weeknight when the pantry offered the perfect trio: canned soup, sour cream, and a couple of cheeses. The result was richer than I expected and so simple that it immediately earned a spot in our weekly rotation. The filling is lush and tangy from the sour cream and green chiles, while the cheeses give both pull and savory depth. Every time I serve it, people comment on how comforting and familiar it tastes, like a modern take on a classic casserole.

I discovered this combination during a weekend when I was testing ways to use up leftover roasted chicken. Shredded meat, a creamy binder, and plenty of cheese came together to create a casserole that reheats beautifully and still tastes fresh the next day. The texture is creamy in the center with a slightly crisp top where the cheese melts and browns. It’s one of those dishes that travels well to potlucks and always disappears first at family dinners. The flavors are approachable — not too spicy, but with a subtle zip from the diced green chiles that keeps every bite interesting.

Ingredients

• Cooked chicken: Use 2 cups shredded cooked chicken (about 10 to 12 ounces). Rotisserie chicken is a convenient choice; choose white meat for milder flavor or mix dark meat for extra richness.
• Cheddar cheese: 2 cups shredded sharp cheddar total (divided). Grating a block gives better melt and flavor than pre-shredded for a creamier finish.
• Monterey Jack cheese: 2 cups shredded Monterey Jack total (divided). This cheese adds meltability and a mild, buttery note that balances the cheddar.
• Sour cream: 1 cup full-fat sour cream provides tang and silkiness; use light if you prefer fewer calories but expect slightly less creaminess.
• Cream of chicken soup: 1 can (10.5 ounces). This creates the silky sauce base; for from-scratch variation, substitute a light béchamel with chicken stock and cream.
• Diced green chilies: 1 can (4 ounces), undrained. Choose mild or hot based on your tolerance; they add moisture and a gentle, smoky heat.
• Salt and black pepper: To taste — start with 1/2 teaspoon salt and 1/4 teaspoon pepper and adjust after mixing the filling.
• Small flour tortillas: 8 small tortillas (6-inch). For a gluten-free version, swap for certified gluten-free corn tortillas but warm them to make them pliable.
• Enchilada sauce (optional): 1 to 1 1/4 cups to pour over assembled rolls if you like a saucier top.

Instructions

Preheat and prepare dish: Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch baking dish with butter or nonstick spray so the tortillas don’t stick and the cheese can brown evenly. This modest temperature allows the interior to heat through without drying out the filling. Make the creamy filling: In a large mixing bowl, whisk together 1 cup sour cream, one 10.5-ounce can cream of chicken soup, and the 4-ounce can of diced green chilies until smooth. Fold in 2 cups shredded cooked chicken, 1 cup shredded cheddar, and 1 cup shredded Monterey Jack. Taste and season with salt and black pepper; the soup adds some salt, so season lightly and adjust after baking if needed. Assemble the rolls: Spoond a thin layer of the sauce across the bottom of the prepared baking dish to prevent sticking. Spoon about 1/3 to 1/2 cup of the chicken mixture down the center of each tortilla, spread it slightly so the tortilla can close without bulging, then roll tightly and place seam-side down in the dish. Arrange the enchiladas snugly so they support each other during baking. Add sauce and cheese: Pour the remaining sauce over the filled tortillas to coat them evenly; this keeps the filling moist. If using store-bought enchilada sauce, pour 1 to 1 1/4 cups over the top for a saucier result. Sprinkle the remaining 1 cup cheddar and 1 cup Monterey Jack evenly across the surface so you get an even, bubbly top layer. Bake and rest: Bake in the preheated oven for 20 to 30 minutes, until the casserole is bubbling at the edges and the cheese has melted and begun to brown. Let the dish cool for 5 to 10 minutes before serving so the filling sets slightly and slices hold together.

Storage Tips

Store leftovers covered in the refrigerator for up to 3 days. Use an airtight container or cover the baking dish tightly with foil or plastic wrap to prevent drying. To freeze, place assembled enchiladas in a freezer-safe dish, cover with plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, then bake covered at 350 degrees F for about 30 to 40 minutes, uncovering for the final 10 minutes to allow the cheese to brown. Reheat single portions in the microwave for 1 to 2 minutes or in a 325 degrees F oven until heated through to preserve texture.

Ingredient Substitutions

Swap the full-fat sour cream for Greek yogurt (plain, full-fat) 1:1 to add protein and tang, but expect a slightly thinner sauce. For a lower-sodium option, use a low-sodium cream soup or thicken low-sodium chicken stock with 1 tablespoon cornstarch whisked into the sauce. Replace Monterey Jack with mozzarella for milder meltiness, or use pepper jack for more heat. If you need a gluten-free version, use certified gluten-free corn tortillas and ensure canned soup is GF-certified. For added vegetables, fold in 1 cup roasted corn or chopped sautéed spinach for color and nutrition.

Serving Suggestions

Serve these enchiladas with a crisp side salad dressed with lime and cilantro to cut through the richness. Offer pickled red onions, sliced avocado, chopped cilantro, and a dollop of salsa verde or pico de gallo for freshness. For a heartier plate, pair with Spanish rice and refried beans or grilled vegetables. Garnish with sliced scallions and a squeeze of fresh lime for brightness before serving.

Cultural Background

Enchiladas have deep roots in Mexican cuisine and traditionally use corn tortillas filled with meat or cheese and teamed with chili-based sauces. This particular style — creamy, cheese-forward, and assembled in a baking dish — reflects Tex-Mex adaptations that emerged as ingredients like canned soups and mild shredded cheeses became widespread in North American home kitchens. The creamy binder and flour tortillas make the dish especially approachable for many American palates while retaining its lineage in the rolled, sauce-coated classic.

Seasonal Adaptations

In winter, add slow-roasted butternut squash and swap some of the chicken for roasted root vegetables for a cozy variation. In summer, fold in fresh roasted corn and fire-roasted tomatoes, and serve the dish with a wedge salad and chilled margaritas. Holiday adaptations include adding shredded turkey, sautéed mushrooms, and a pinch of smoked paprika to give the filling a festive twist.

Meal Prep Tips

To meal-prep, assemble enchiladas in a disposable or oven-safe container, cover, and refrigerate for up to 24 hours; bake directly from chilled for an extra 10 minutes. If freezing, assemble and freeze unbaked, then thaw overnight before baking. Portion into individual containers for grab-and-go reheating: microwave single portions for quick lunches or reheat in a low oven for a crisp top. Label containers with date and reheating instructions to make weekday dinners effortless.

Whether you’re feeding family or preparing for a potluck, these creamy, cheesy enchiladas are forgiving, satisfying, and easy to adapt. I encourage you to make it your own — swap cheeses, add greens, or increase the heat — and enjoy the way it brings people to the table.