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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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  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.
  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).
  3. Assemble Enchiladas: Pour 1/2 cup of the sauce into the bottom of a 9x13 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.
  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.

Notes

Use rotisserie chicken for quick preparation, or bake chicken breasts seasoned with taco seasoning. Warm tortillas briefly in the microwave to make them more pliable and prevent cracking. If sauce is too thick, add more chicken broth 1 tablespoon at a time. Assemble enchiladas up to 24 hours in advance and refrigerate until ready to bake.