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Easy Creamy White Chicken Enchiladas with Sour Cream Green Chile Sauce

Close-up of three white chicken enchiladas covered in melted white cheese and green herbs.
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Make these easy white chicken enchiladas for a satisfying weeknight dinner. This recipe features tender shredded chicken smothered in a rich, creamy sour cream green chile sauce and baked until cheesy.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 10 corn or flour tortillas
  • 1 tablespoon vegetable oil
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 ounce) can diced green chiles, undrained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded Pepper Jack cheese
  • Optional toppings: cilantro, sliced black olives

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  3. To make the white sauce, heat the vegetable oil in a medium saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until the sauce thickens slightly, about 5 minutes.
  5. Remove the saucepan from the heat. Stir in the sour cream, green chiles, cumin, garlic powder, salt, and pepper until fully combined. This is your best white enchilada sauce.
  6. Dip each tortilla briefly into the sauce to coat both sides. Place about 1/3 cup of shredded chicken down the center of each tortilla.
  7. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
  8. Pour the remaining white sauce evenly over the rolled enchiladas.
  9. Sprinkle the Monterey Jack and Pepper Jack cheeses over the top.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  11. Let the enchiladas rest for 5 minutes before serving. Garnish with cilantro or olives if desired.

Notes

  • For quicker preparation, use rotisserie chicken for your shredded chicken.
  • If you prefer a thinner sauce, add a splash more chicken broth when mixing in the sour cream.
  • This recipe works well as an enchilada casserole; layer the tortillas, chicken, and sauce instead of rolling them.

Nutrition

Find it online: https://alchemychef.com/white-chicken-enchiladas-easy-creamy-recipe/