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Easy White Chicken Enchiladas with Green Chili Sour Cream Sauce Recipe

These delicious white chicken enchiladas feature tender shredded chicken rolled in flour tortillas and baked with a creamy green chili sour cream sauce and melted cheese. Perfect for a comforting Mexican dinner that brings families together with vibrant flavors.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups cooked chicken breast, shredded
  • 8 flour tortillas (soft taco size)
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup cheddar cheese, shredded
  • 1 cup sour cream
  • 1 can (4 oz) diced green chilies
  • 1/2 cup chicken broth
  • 1/4 cup green onions, chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Instructions
  1. Prepare the chicken filling by combining shredded chicken with half of the sour cream, green onions, and spices in a medium bowl until evenly coated
  2. Make the sauce by whisking together the remaining sour cream, diced green chilies, chicken broth, minced garlic, cumin, and chili powder in another bowl
  3. Assemble the enchiladas by warming tortillas slightly, placing 1/4 cup of chicken filling down the center of each tortilla, rolling tightly, and placing seam-side down in a greased 9x13 baking dish
  4. Pour the green chili sour cream sauce evenly over the rolled enchiladas and sprinkle generously with both cheeses
  5. Bake at 350°F for 20-25 minutes until cheese is bubbly and golden brown, then let rest for 5 minutes before serving
  6. Garnish with fresh cilantro and serve hot with Mexican rice, refried beans, or your favorite side dishes

Notes

Use rotisserie chicken for easy prep, warm tortillas before rolling to prevent cracking, combine Monterey Jack for meltability with cheddar for flavor depth, thin sauce with extra broth if too thick before baking