WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE — Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce.
My whole family gets excited when these White Chicken Enchiladas with Green Chile Sour Cream Sauce are on the menu! This is probably one of our all-time favorite enchilada recipes.
I love that these enchiladas are so quick and easy to put together, especially with leftover chicken or a rotisserie chicken from the grocery store.
My wife made these for our dinner group and they asked to take the leftovers home. That never happened before. GREAT RECIPE! ~ Toc
Even better, they have a homemade sauce–no canned soups here! Not that I have anything against canned soup, but when it’s this easy to cook without it, why bother?
I do resort to my good friend, the supermarket rotisserie chicken though. It’s such a time saver in recipes like this!
You could certainly cook and shred your own chicken though. Although honestly, I prefer the flavor of a store-bought chicken, so that’s one shortcut I always take.
This is one of those recipes I use on busy days, because I can make it ahead of time and then pop it in the oven at dinner time. In fact, I actually think these enchiladas taste a little better when I prepare them in advance.
Yummy! As a mom of two littles that works full time I really appreciate how quickly this went together. Delicious, even our 4 year old asked for seconds. I served it with sliced avocado and green onion. ~ Lindsey
This is a recipe I’m always comfortable serving to company, because it’s always a hit! If you like more green chili flavor, feel free to throw in an extra can of diced chilis. If you’re not a fan of cilantro, chopped green onion also makes a good garnish.
If you happen to have any leftovers (although that rarely happens around here), these enchiladas are great the next day too.
This is a pretty basic chicken enchilada recipe, so feel free to serve it with toppings like diced avocado, chopped tomatoes, sour cream, salsa, or chopped green onions and cilantro.
These White Chicken Enchiladas with Green Chile Sour Cream Sauce one of those family favorites that I’ve been making for years, and will be making for years to come. I hope you love them as much as we do!
WHAT PEOPLE ARE SAYING ABOUT WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE
These are my absolute favourite enchiladas to make at home! I make them at least once a month and usually double the recipe as they make for amazing leftovers. I usually add ingredients like corn and black beans to the filling to jazz it up. Thank you for this. ~ Lorelei
I make these on a regular basis. Always a hit with my family! Great for potlucks too. ~ Jan
I found this recipe on Pinterest about three years ago and have made it probably 15 times. It’s a hit with the whole family every single time. So good and easy to make. Thank you! ~ Jacque
I made this tonight for dinner. It is great! Love it! I will be putting this recipe in my repertoire! ! Brie
Made exactly as written, except seasoned the chicken with taco seasoning before cooking. These are absolutely delicious, thank you SO much for sharing!!! I foresee this as a monthly meal. ~ April
Just letting you know that we make this recipe all the time and it’s one of our faves!! Thank you so much! ~ Heather
Be sure to save this recipe for White Chicken Enchiladas with Green Chile Sour Cream Sauce to your favorite Pinterest board for later.
Here’s what you’ll need to make White Chicken Enchiladas with Green Chile Sour Cream Sauce
- Tortillas
- Monterrey jack cheese
- Chicken
- Butter
- Flour
- Chicken broth
- Sour cream
- Diced green chiles
- Salt and pepper
- Fresh cilantro
White Chicken Enchiladas with Green Chile Sour Cream Sauce
Ingredients
- 8 soft taco size flour tortillas
- 2 cups shredded Monterrey jack cheese divided
- 2 cups shredded cooked chicken
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 4 oz can diced green chiles
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- Preheat oven to 425 degrees. Spray a 9×13 inch baking dish with cooking spray; set aside.
- Mix the chicken together with 1 cup of the cheese.
- Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
- In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
- Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
- Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
- Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
- Bake for 20 to 25 minutes or until golden and bubbly.
- Sprinkle with cilantro just before serving.
Video
*As an Amazon Associate I earn from qualifying purchases. I get commissions for purchases made through links in this post.
Nutrition
Learn How to Make Homemade Flour Tortillas here!
Never miss a Let’s Dish Recipe:
Facebook | Pinterest | Instagram | Twitter
If you love this recipe, you might also like:
More Delicious Enchilada Recipes
Honey Lime Chicken Enchiladas Verdes
Shredded chicken is combined with honey, lime and seasonings, then rolled in flour tortillas and smothered in a creamy chili verde sauce in this crowd pleasing enchilada recipe.
Sausage and Egg Breakfast Enchiladas
Stuffed with scrambled eggs, sausage and cheese, these breakfast enchiladas are a morning twist on a classic Mexican meal.
Chicken and Spinach Enchiladas
A cheesy chicken and spinach mixtures is rolled in flour tortillas and baked in a creamy green chile sauce.
Pulled Pork Enchiladas with Creamy Green Chile Sauce
Slow cooked pulled pork is rolled in tortillas with cheese and smothered in a creamy green chile sauce.
Al Pastor-Style Shredded Beef Enchiladas
Beef roast is slow cooked with pineapple and achiote chili, then shredded and wrapped in flour tortillas in these flavorful enchiladas.
Easy Cheese Enchiladas
You'll never have leftovers when you serve these cheese filled enchiladas for dinner. With red enchilada sauce and two kinds of cheese, this dish is always a hit!
Who Dished It Up First : Adapted from Cassie Craves.
82 comments
Debbie
This was a very big disappointment. No flavor and very soggy.
Celestine Marshall
My sauce is thin will it thicken in the oven??
Jamie
Thank you so much for this recipe!! It was delicious and using a store-bought rotisserie chicken made it super easy! Even my very picky 9 year old cleaned her plate and gave a very enthusiastic thumbs up 🙂 This is definitely going into our regular dinner rotation. Thanks again!
Jennifer
Does this recipe freeze well?
Laurie
Love this recipe. Making for 5th time. I can’t get to get the time right. Is it 20 or 40 mins? Also can I make the whole dish night before, and will it be ok to cook about 10 hrs later? Our family fav. ♥️ Thanks
Danelle
Yes, you can make it the night before to bake the next day.
Debbie
I made this for my son’s birthday. It is my favorite chicken enchilada recipe. The sauce is so simple and easy. I added an extra can of chilis in the filling for extra color. It will be my go to chicken enchilada recipe!
Sue Halloran
I typically don’t leave reviews about recipes but, I couldn’t get over how easy and delicious these were. I used real roasted Hatch chili’s from New Mexico and perhaps that was what put it over the top for me. The chili’s in the can are not the same and really don’t have much flavor at all. Instead of the canned chili’s there is something called “Hatch Valley 505 Southwestern” in a jar. If you’re fortunate enough to find these in your grocery store, these are a much better substitute instead of the canned. This recipe is SO good. Thank you for posting.
Danelle
Thank you! We do have the Hatch Valley 505 here. I’ve never used it but I can’t wait to try it in this recipe!
Abby
this sounds so good… my question is this…. Do the flour tortillas ever get soggy ?
seems like every time I’ve used the flour ones in something they get soggy/ gummy.
the reviews all sound great… so I can’t wait to make these
Thanks for any help & advise you can give me
Melanie Adrian
Was skeptical about using flour for this very reason. We always make enchiladas with corn. I thought some parts were soggy, probably the parts that were touching the pan while cooking. I’ll probably use corn or the mix half corn/half flour tortillas next time. To be fair, I do have texture issues sometimes wirh food
Amanda Hall
I mean, it’s an enchilada, I’ve never had one that didn’t get wet and absorb the liquid, even in Mexico.
JanRenae
I make these on a regular basis. Always a hit with my family! Great for potlucks too
Jacque
I found this recipe on Pinterest about three years ago and have made it probably 15 times. It’s a hit with the whole family every single time. So good and easy to make. Thank you!
Lorelei
These are my absolute favourite enchiladas to make at home! I make them at least once a month and usually double the recipe as they make for amazing leftovers (if they last that long). I usually add ingredients like corn and black beans to the filling to jazz it up. Thank you for this.
Toc
My wife made these for our dinner group and they asked to take the leftovers home. That never happened before. GREAT RECIPE!
Danelle
Thank you!
Brie Bohlinger
I made this tonigjt for dinner. It is great! Love it! I added more chilies, since I only had a 7oz can. I also added onion to the chicken mix and I didn’t have just Monterey Jack cheese. U used a cheddar jack Mexican shredded mix. I also used whole wheat tortillas:). I will be putting this recipe in my repitore!
Danelle
Awesome! Thank you. 🙂
Lindsey
Yummy! As a mom of two littles that works full time I really appreciate how quickly this went together. Delicious, even our 4 year old asked for seconds. I served it with sliced avocado and green onion.
Thanks for a great recipe!
Danelle
Thank you Lindsey!
April
Made exactly as written, except seasoned the chicken with taco seasoning before cooking. These are absolutely delicious, thank you SO much for sharing!!! I foresee this as a monthly meal 😉
Danelle
Thanks April! So glad you liked them. 🙂
Apri
Made exactly as written, except seasoned the chicken with taco seasoning before cooking. These are absolutely delicious, thank you SO much for sharing!!! I foresee this as a monthly meal 😉
Dmdj
These were excellent. I just added more green chilies and a little green pepper hot sauce. Thanks for sharing.
Diane Bauer
I’m not finding the recipe for White Chicken Enchiladas with Green Chile Sour Cream Sauce–the link seems to be broken. Sounds like a fabulous recipe!
I’m glad I found your site!
Diane
Diane Bauer
Never mind–it finally popped up! I’m anxious to try it!
ally
Thanks for making this so EZ for me! I’ll definitely be making, darlin!
Anna-Marie Mars
Making this for the second time. Absolutely outstanding
Danelle
Thanks so much!
Elsa Blaine
Made this dish many times and just love it! Big time comfort food meal. The key is to simmer the sauce until nice and thick… but not too thick. 🙂
Liz
Can this be a freezer meal? Suggestions on what you would do??
Danelle
It’s a great freezer meal. Just make it up to the point where you would bake it, and stick it in the freezer. I prefer to thaw it before baking, but I think you could bake from frozen, it would just take a little longer.
Cassidy
We love this recipe. I do add some rotel and black beans to the chicken mixture and it delicious every time!!
Angie
Looking for the calorie count. Please advise.
Thank you
choisays
Nutritional values would sure be appreciated
John
These are amazing! One of my new favorite recipes.
Kara
I wondered if anyone has tried to make the sauce ahead of time, and if it kept well?
Cheryl
Made these for dinner tonight and I could fall asleep………..very ho=hum. Someone asked if they are mild enough for kids??? They are sooooooooo mild…there’s almost no taste at all. Don’t know what I did wrong…I followed the recipe exactly. Has anyone else added stuff to spiff these up? They look so good, but a big disapointment to us.
Lin Cherry
What garnish would you recomend if your not into cilantro…cheers! 😉
Danelle
You could try green onions….or just go without. Adding a little extra cheese would be great too!
Me
I made these last night. I replaced the sour cream with Greek yogurt and added garlic powder, onion powder and salt to the sauce. Delish! I shared the recipe (link to this page) with my Facebook group, Tired of the Same Ol’ Same Ol’ Dinners.
Teresa
These look really good. I’m curious whether or not they are mild enough for young children?
jenn
In the oven now!! They look fantastic; we are all excited to taste them!
John boy
I made these last night for the wife and kid. They loved them! I dropped the chiles and the garnish but they were still delicious. This ones going in the “awesome recipe” pile. Thank you!
micki&dan
Where have you been? I’ve looked for this recipe since I had them in a Mexican Restaurant in San Jose. Absolutely the best! Thanks. I’ve got them ready for the oven now!
Amber Nuckles
This comment has been removed by the author.
Amber Nuckles
I am going to try this for dinner tonight! I cannot wait to post results! It looks delicious!!
Heather Taylor Photography
Just letting you know that we make this recipe all the time and it’s one of our faves!! Thank you so much!
Gloria's Restaurant Blog
These looks so good. Thank you for suggesting fresh cilantro, fresh herbs make food taste so good!
http://www.gloriasrestaurants.com/index.php
operationplay
This recipe was found on Pinterest, so my new co-reviewer, Marci, just posted her yummy review right here: http://pineatreview.com/2012/03/05/white-chicken-enchiladas-with-green-chile-sour-cream-sauce/. (We were sure to give you credit and links throughout.) Thanks for making dinner delicious! –Denise
The Wifey
I’ve made these a hundred times and they’re always a hit! I posted about it on my blog and pinned. Your recipes rock!!! Wifey With A Knifey
The Wifey
This comment has been removed by the author.
Dreena M. Tischler
I “pinned” these today. Thanks so much; my old recipe was too “saucy” — this looks great
Kim Grey
I made these for dinner tonight, and they were delicious!
I just made a couple small changes to the recipe. I added a couple dollops of sour cream to the chicken mixture, as well as some cilantro/ coriander. I cannot find canned green chilis here in Australia, so I diced a fresh one. Also, after about 10 minutes, I covered the pan with foil, to keep the cheese from burning on top.
Rebecca
I’m writing a homemaking blog for my daughter and published your recipe (with credit and link back) on her blog.
http://dearlissy.blogspot.com/2012/01/enchiladas-blanco.html
If there is anything you’d like changed, or if you’re not comfortable with my using your work, please feel free to contact me and I’ll take it down.
Thanks!
bekkijpage@gmail.com
Heidi B
Such an awesome, simple recipe! Im making them again today because they were such a big hit last week! I used pepper jack today to spice it up a little. So delicious! Thanks for sharing!
Natalie Sutton
I just made these tonight and they are delicious! Tastes like it came out of a restaurant.
I think I’m in love!
Andrea
My mother would die if I made this for her.
Laurie2000
Made these last night after seeing them on FoodGawker. Easy and YUMMY! Thanks!
Laura Chapman
These look AMAZING!
Katie
Yes. I’m drooling.