If you’re using rotisserie chicken, this part is super easy. Just shred the chicken and set it aside. I like to use a fork to shred the meat into bite-sized pieces, but you can use your hands too if that’s easier. If you're cooking your own chicken, just cook it through and shred it before moving on to the next steps.

This is where the magic happens. In a medium saucepan, combine the sour cream, green chilies, chicken broth, garlic powder, onion powder, cumin, salt, and pepper. Stir everything together until it’s nice and smooth. Then, heat the mixture over medium heat, stirring occasionally. You want it to come to a gentle simmer, not a boil.

Once it starts to simmer, let it cook for 5-7 minutes. This gives the flavors time to meld and the sauce to thicken just a bit. Be sure to taste it before moving on – if you like it spicier, feel free to add some more green chilies or a dash of hot sauce.

Now, this is the fun part! Take your flour tortillas and lay them flat on a clean surface. Spoon some of the shredded chicken into the center of each tortilla. Don’t go overboard with the filling – you just need enough to make a nice little roll.

Once your tortillas are filled, roll them up tightly, placing them seam-side down in a greased baking dish. If you have any leftover chicken, you can scatter it over the top of the rolled-up enchiladas.

Now, take that gorgeous green chili sour cream sauce you made and pour it generously over the top of the rolled tortillas. Use a spoon or spatula to spread it evenly, making sure each tortilla is covered in that creamy, flavorful goodness.

Top everything with a good amount of shredded cheese – don’t be shy with the cheese. The more, the better, right?

Preheat your oven to 350°F (175°C), and bake the enchiladas for about 20-25 minutes, or until the cheese is bubbly and golden brown. You’ll know they’re ready when your kitchen starts smelling like a cozy, cheesy heaven.

Once your enchiladas are out of the oven, let them cool for a few minutes. Trust me, they’ll be way too hot to eat right away! Serve them with some sour cream, salsa, or guacamole on the side if you like. A simple side of rice or a green salad works great, too.

And then, it’s time to enjoy the fruits of your labor! These white chicken enchiladas are comforting, filling, and just downright delicious.