White Chicken Enchiladas with Green Chile Sour Cream Sauce

Why You’ll Love This Recipe

My whole family gets excited when these enchiladas are on the menu! This is one of those recipes I’ve been making for decades. This meal is quick and easy to put together, especially with leftover chicken or a rotisserie chicken from the grocery store, and everyone goes back for seconds.

• Homemade with love: No canned soups here! Not that I have anything against canned soup, but when it’s this easy to cook without it, why bother?
• Family friendly flavors: Mild green chiles and a creamy sauce make it a hit with kids and adults alike. And you can always add more heat if you like!
• Easy to assemble with simple ingredients: No hard-to-find items in this recipe. Perfect for busy weeknights when you need a satisfying meal fast.
• Make ahead convenience: On busy days because I can make this meal 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.

After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and tasty variations!

White Chicken Enchiladas with Green Chile Sour Cream Sauce

Looking for a comforting dinner that’s easy to make and full of flavor? These creamy chicken enchiladas are a weeknight favorite in our house. Whether you're feeding a hungry family or prepping for guests, this meal is sure to hit the spot.

4.49 from 316 votes

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Course: Main Dishes

Cuisine: Mexican

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 -8 servings

Calories: 440kcal

Author: Danelle

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Ingredients 

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• 2 cups shredded cooked chicken
• 2 cups shredded Monterrey jack cheese divided
• 8 soft taco size flour tortillas
• 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

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Instructions

• Preheat oven to 425 degrees. Spray a 9×13 inch baking dish with cooking spray; set aside.
• Mix the 2 cups shredded cooked chicken together with 1 cup of the cheese.
• Distribute the chicken and cheese mixture evenly among the 8 soft taco size flour tortillas. Roll up and place seam side down in the prepared pan.
• In a large saucepan, melt the 3 tablespoons butter. Add 3 tablespoons flour; cook and stir for 1 minute.
• Add 2 cups chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
• Stir in 1 cup sour cream and 1 4 oz can 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.

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Nutrition

Serving: 1g | Calories: 440kcal | Carbohydrates: 28g | Protein: 20g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 727mg | Fiber: 2g | Sugar: 2g

Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!

Pairings

Need something to round out the meal? Pick any of your favorite Mexican inspired side dishes, like this restaurant-style Mexican rice or for a lighter option, try my Tex-Mex Caesar salad. You can’t go wrong with street corn, especially during the summer, and tortilla chips and fresh pico de gallo are always a good idea!

Recipe Tips

• Rotisserie chicken for the win! t’s a great time-saver and adds extra flavor without extra work.
• Warm the tortillas first – A quick 10–15 seconds in the microwave makes them easier to roll without cracking–especially if you’re using corn tortillas!
• Let them rest – After baking, let the enchiladas sit for 5–10 minutes before serving to help the sauce set and make serving easier.

Storage & Reheating

• Refrigerator: Transfer to an airtight container, or store directly in the baking dish, covered with foil, for 3-4 days.
• Freezer: Place unbaked enchiladas in a freezer-safe dish. Wrap well in foil and freeze for up to 2 months. Wait to add the sauce and cheese topping until it’s time to bake.
• Reheating: Preheat to 350°F, cover with foil, and bake for 20–25 minutes or until heated through. Or place a portion on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until warmed through.

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