White Chicken Enchiladas with Green Chili & Sour Cream Sauce Recipe
- Posted on
- 17 Comments
Don’t judge this by it’s picture- I think that enchiladas are one of the hardest foods to photograph!
I needed a little break from all the Christmas cookies and treats that I have been devouring this week . . . are you as “sugared-out” as I am?
Most white chicken enchiladas that I have seen include a can of cream of chicken soup, which I still like, but when I came across this recipe that included a green chili and sour cream sauce, I was sold (green chili’s are seriously one of my favorite foods- hence all the Mexican recipes!)!
Simple ingredients and easy-to-follow directions make this an easy weeknight meal. My family basically INHALED them. I dare say this is now our favorite enchilada recipe.
White Chicken Enchiladas with Green Chili & Sour Cream Sauce
Adapted from Joyful Momma’s Kitchen
8 soft flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
1 tsp dried cilantro
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 tsp Chili powder (optional)
1. Preheat oven to 350 degrees. Grease a 9×13 pan using non-stick cooking spray.
2. Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan.
3. In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream, can of chilies, cilantro, black pepper, onion powder, and garlic powder. Make sure that you don’t bring this to a boil- you don’t want to have curdled sour cream!
5. Pour over enchiladas and top with remaining cheese.
6. Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.
*I also added a little bit of medium cheddar cheese to the top of my enchiladas.
Just pinned this!! Making your rolo cookies tomorrow
I love this!! I have a quick version of it that is my favorite food ever! http://bellesbazaar-heather.blogspot.com/2011/11/happy-birthday-to-me-mexican-chicken.html Wish I had time to make one of your recipes every night!!
I’ve been craving mexican food ~ these look and sound delishous! I am making these Friday night when our neighbors come over. Thanks for sharing.
Jo
I made these last night and they were SO delicious! Thanks for sharing:)
So good…my new go to enchilada recipe!
Made this last night and it was very good. We like a bit more spice though so maybe next time I’ll add some salsa to the chicken mixture to kick it up some.
Making these tonight… they look exactly like what my neighbor made us the other night! Yum!
Made these tonight, and might I say. LOVEEEEEEEEE! OK, I seriously HATE to cook, but having 6 kids (3 of our own, and 3 foster “hoping” to be our own), I have to do that every once in a while. This recipe was a HIT! The only thing I added was finely chopped fresh spinach to the sauce to sneak in some veggies.
ALL the kids ate it and LOVED it!
THANK YOU!!!!! I love you all. Seriously, totally in love with your site!
i’ve been wanting to make these since I first saw the recipe. The baking dish is in the oven now!
So they were amazing….five of my friends asked for this recipe and they all loved it!
These were delicious! I’m vegetarian so for the chicken broth I used a couple teaspoons of McKay’s chicken seasoning added to 2 cups of water, and refried beans instead of chicken for the filling. They turned out great! Will definitely make again.
I love these! My sister and I have both made them more than once and they were a hit! Thank you for sharing. I linked your recipe to my blog. You guys are great.
http://thepolkadottedturtle.com/enchiladas-with-green-chile-sour-cream-sauce/#
i’m making these tonight for the first time. i will post again once i’ve made them and we’ve tried them. i’m sure they’ll be amazing !!
These are in the oven right now, they smell SO good. I used your Cafe Rio shredded chicken recipe so I’ve been drooling over the scent of the chicken in the crock pot for a while now.
super yummy! and so easy! had some left over shredded crockpot chicken in freezer—- thanks for the “different” enchilada recipe
I love chicken enchiladas with Verde sauce too, but I substitute corn tortillas for the flour. Flour tortillas tend to get gluey when covered with the sauce, which the corn do not.
Does this store well in the freezer if I make extra?