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White Chicken Enchiladas with Green Chili Sour Cream Sauce Recipe

White Chicken Enchiladas with Green Chili Sour Cream Sauce

These incredible White Chicken Enchiladas with Green Chili Sour Cream Sauce transform simple ingredients into a masterpiece of Mexican comfort food. The creamy, tangy sauce blankets tender chicken filling for a milder, creamier alternative to traditional red enchilada sauces. Perfect for busy weeknights, they come together in about 45 minutes with pantry staples.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 6-inch flour tortillas, warmed
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 4-ounce can diced green chiles
  • 2 cups shredded cooked chicken
  • 2 cups shredded Monterrey Jack cheese (divided)
  • 2 tablespoons chopped fresh cilantro leaves

Equipment

  • 9x13 baking dish
  • Large saucepan
  • mixing bowl
  • whisk

Method
 

Instructions
  1. Preheat the oven to 425 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. Melt the butter in a large saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream and green chiles.
  3. In a medium bowl, combine chicken and 1 cup Monterey Jack cheese.
  4. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with sour cream sauce and remaining Monterey Jack cheese.
  5. Place into oven and bake until lightly golden and bubbly, about 20-25 minutes.
  6. Serve immediately, garnished with cilantro, if desired.

Notes

Use room temperature sour cream to prevent curdling. Warm tortillas slightly to make them more pliable. Can be assembled ahead and refrigerated for up to 24 hours before baking.