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Creamy White Chicken Enchiladas with Green Chili Sour Cream Sauce

This authentic Mexican recipe combines tender shredded chicken, mild green chilies, and a velvety sour cream sauce to create delicious comfort food baked to perfection. Perfect for both weeknight dinners and entertaining guests with its restaurant-quality results.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups cooked chicken breast, shredded
  • 8 flour tortillas (8-inch size)
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup mild green chilies, diced
  • 1/4 cup red onion, finely chopped
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 2 cups sour cream
  • 1 cup chicken broth
  • 2 tbsp all-purpose flour
  • 1/2 cup canned green enchilada sauce
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper (optional)
  • 1 cup shredded Mexican blend cheese
  • Fresh cilantro for garnish
  • Sliced jalapeños (optional)

Method
 

Instructions
  1. Prepare the Chicken Filling: In a medium bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, diced green chilies, chopped red onion, cumin, garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
  2. Make the Creamy Sauce: In a saucepan over medium heat, whisk together the sour cream, chicken broth, and flour until smooth. Add the green enchilada sauce, chili powder, and cayenne pepper if using. Cook for 5-7 minutes, stirring constantly, until the sauce thickens slightly.
  3. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread 1/2 cup of the sauce in the bottom of a 9x13 inch baking dish. Warm the tortillas for 30 seconds in the microwave to make them pliable. Spoon about 1/3 cup of the chicken filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
  4. Bake to Perfection: Pour the remaining sauce over the enchiladas, making sure they're completely covered. Top with the Mexican blend cheese. Bake for 20-25 minutes until the cheese is melted and bubbly, and the edges are golden brown.
  5. Serve and Enjoy: Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro and sliced jalapeños if desired. Serve hot with Mexican rice and refried beans for a complete meal.

Notes

Always warm tortillas before rolling to prevent cracking. Use rotisserie chicken for convenience. The sauce should coat the back of a spoon but still be pourable. Can be assembled a day in advance and refrigerated before baking.