White Chicken Enchiladas with Green Chili Sauce – Easy Mexican Dinner Recipes
White Chicken Enchiladas with Green Chili Sour Cream Sauce
Bring authentic Mexican flavors to your dinner table with these creamy white chicken enchiladas. This recipe features tender shredded chicken wrapped in soft tortillas and smothered in a rich green chili sour cream sauce that’s both comforting and packed with flavor. Perfect for family dinners or entertaining guests!
Ingredients
- 2 cups shredded cooked chicken
- 8 medium flour tortillas
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup white onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 2 tablespoons butter
- Fresh cilantro for garnish
Step-by-Step Instructions
Step 1: Prepare the Filling
In a mixing bowl, combine the shredded chicken, half of the shredded cheese, diced onion, cumin, chili powder, and black pepper. Mix well until evenly combined.
Step 2: Make the Sauce
Melt butter in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in sour cream, diced green chilies, and chicken broth. Heat gently until warmed through (do not boil).
Step 3: Assemble Enchiladas
Pour 1/2 cup of the sauce into the bottom of a 9×13 inch baking dish. Place about 1/4 cup of chicken filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
Step 4: Bake to Perfection
Pour remaining sauce over the enchiladas and sprinkle with remaining cheese. Bake at 350°F for 20-25 minutes until bubbly and cheese is melted. Garnish with fresh cilantro before serving.
Expert Tips
- Chicken Prep: Use rotisserie chicken for quick preparation, or bake chicken breasts seasoned with taco seasoning
- Tortilla Tip: Warm tortillas briefly in the microwave to make them more pliable and prevent cracking
- Sauce Consistency: If sauce is too thick, add more chicken broth 1 tablespoon at a time
- Make Ahead: Assemble enchiladas up to 24 hours in advance and refrigerate until ready to bake
FAQ
Can I use corn tortillas instead of flour?
Yes! Corn tortillas work great but may need to be warmed first to prevent cracking. The flavor is more authentic to traditional Mexican enchiladas.
How long do leftovers last?
Store enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Can I make this recipe spicy?
Absolutely! Add diced jalapeños to the filling or use hot green chilies instead of mild ones for extra heat.
What sides go well with these enchiladas?
Serve with Mexican rice, refried beans, guacamole, or a simple side salad for a complete Mexican dinner experience.
White Chicken Enchiladas with Green Chili Sour Cream Sauce
Ingredients
Method
- Prepare the Filling: In a mixing bowl, combine the shredded chicken, half of the shredded cheese, diced onion, cumin, chili powder, and black pepper. Mix well until evenly combined.
- Make the Sauce: Melt butter in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in sour cream, diced green chilies, and chicken broth. Heat gently until warmed through (do not boil).
- Assemble Enchiladas: Pour 1/2 cup of the sauce into the bottom of a 9×13 inch baking dish. Place about 1/4 cup of chicken filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
- Bake to Perfection: Pour remaining sauce over the enchiladas and sprinkle with remaining cheese. Bake at 350°F for 20-25 minutes until bubbly and cheese is melted. Garnish with fresh cilantro before serving.
