Instructions:
Preheat the Oven and Soften Tortillas:
Begin by preheating your oven to 350°F (175°C). To make the tortillas more pliable and prevent cracking while rolling, place them in the oven for a few minutes to soften.
Prepare the Sour Cream White Sauce:
In a medium mixing bowl, mix together the sour cream, cream of chicken soup, and diced green chiles until well combined. This creamy, tangy mixture will serve as the base sauce for the enchiladas.
Fill the Tortillas:
Take a softened tortilla and add approximately ½ cup of shredded chicken down the center. Drizzle 2 tablespoons of the prepared sauce over the chicken, followed by a sprinkle of Monterey Jack cheese. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat this process for all tortillas.
Top with Sauce and Cheese:
Once all the tortillas are snug in the dish, evenly pour the remaining sauce over the top. Generously sprinkle the remaining Monterey Jack cheese and all of the cheddar cheese over the enchiladas to cover them completely.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue to bake for an additional 5-10 minutes, or until the cheese is bubbly and turns a golden brown. Allow the enchiladas to rest for a few minutes before serving to enhance the flavors.
