White chicken enchiladas roll shredded chicken and cheese into tortillas, cover them with a roux-based sour cream and green chile sauce, and bake until bubbly, ready in about 35 minutes. Building the sauce with a butter-flour roux before adding broth and sour cream, rather than sour cream alone, gives it enough body to properly coat the enchiladas without breaking in the oven.
White Chicken Enchiladas with Creamy Sour Cream Sauce & Green Chiles
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese (plus extra for topping)
- 1 cup sour cream
- 1 cup chicken broth
- 1 can (4 oz) diced green chiles
- 8 small flour tortillas (or GF tortillas)
- 2 tbsp butter
- 2 tbsp flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin
- Salt and pepper to taste
- Fresh cilantro for serving
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- In a bowl, mix shredded chicken with 1 cup Monterey Jack cheese. Set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
- Slowly whisk in chicken broth until smooth and thickened.
- Stir in sour cream, green chiles, garlic powder, onion powder, cumin, salt, and pepper. Do NOT boil — just warm through.
- Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour creamy chile sauce over enchiladas and spread evenly.
- Top with extra Monterey Jack cheese.
- Bake 20–25 minutes, or until hot and bubbly.
- Garnish with fresh cilantro and serve warm.
Recipe Notes
- Use rotisserie chicken for extra easy prep.
- Add jalapeños for heat or corn for sweetness.
- Replace flour tortillas with GF tortillas for a gluten-free version.
- Leftovers reheat beautifully and taste even better the next day.
Nutrition
- Serving Size
- 2 enchiladas
- Calories
- 430
- Sugar
- 3g
- Sodium
- 680mg
- Fat
- 24g
- Saturated Fat
- 12g
- Unsaturated Fat
- 11g
- Trans Fat
- 0g
- Carbohydrates
- 28g
- Fiber
- 2g
- Protein
- 27g
- Cholesterol
- 90mg
Why the sauce starts with a roux
- Warming the sour cream sauce without boiling it, as the instructions specify, keeps it from curdling before it even reaches the oven.
- Rolling the tortillas around the chicken-cheese filling and placing them seam-side down, the same technique used in other enchilada-style recipes on this site, keeps them from unrolling under the poured sauce.
How to keep the sour cream sauce smooth
- Do not boil the sauce, exactly as the recipe's own notes specify - just warm it through before pouring it over the assembled enchiladas.
- Replace flour tortillas with gluten-free tortillas, per the recipe's own notes, for a gluten-free version.
Troubleshooting
The sauce looks curdled.
This means it boiled at some point. Keep it at a gentle warm rather than a simmer when combining the sour cream and green chiles, exactly as the recipe's own notes specify.
The enchiladas unrolled in the dish.
Make sure each one is placed seam-side down, as the instructions specify, so the weight of the tortilla and sauce keeps it closed while baking.
The tortillas went soggy under the sauce.
Lightly toast the tortillas before filling them, avoid oversaturating with sauce beyond what the recipe calls for, and let the dish rest 5 to 10 minutes after baking so the sauce sets, exactly as the recipe's own FAQ suggests.
Refrigerate promptly and use within 3 to 4 days. Reheat covered in the oven or microwave until the chicken filling reaches 165°F (74°C). The tortillas soften as they sit in the sauce, so reheated portions will not have the same texture as freshly baked.
Serve with rice, black beans, or a simple green salad alongside.
Frequently asked questions
Can I use corn tortillas instead of flour tortillas?
Absolutely! Corn tortillas provide authentic flavor but need proper warming to prevent cracking. Dip briefly in hot oil or warm between damp paper towels in the microwave for 30 seconds.
How spicy are these White Chicken Enchiladas with Sour Cream Sauce and Green Chiles?
They’re mild to medium, depending on the chiles you choose. For less heat, use mild green chiles and rinse them first. For more kick, add diced jalapeños.
Can I make this dish vegetarian?
Yes! Replace chicken with a mixture of black beans, corn, and sautéed vegetables like zucchini and bell peppers. The creamy sauce works beautifully with vegetable fillings.
What’s the best cheese to use?
Monterey Jack melts beautifully and has mild flavor. For more complexity, try a mixture of white cheddar, Monterey Jack, and a touch of queso fresco on top.
How do I prevent my tortillas from getting soggy?
Lightly toast tortillas before filling, don’t oversaturate with sauce, and let the dish rest 5-10 minutes after baking to help the sauce set up.
Save this recipe for later
Keep this recipe handy when you are planning another chicken dinner.
Save on Pinterest
