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 HOMEMADE 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.
Ingredients needed for White Chicken Enchiladas with Green Chili & Sour Cream Sauce:
- 3 boneless skinless chicken breasts (cooked and shredded)
- 1/2 teaspoon chili powder
- 2 1/2 cups shredded Monterey Jack cheese (divided)
- 8 soft flour tortillas
- 3 Tablespoons butter
- 3 Tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 ounce) can diced green chilies
- 1 teaspoon dried cilantro
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
How to make this White Chicken Enchiladas with Green Chili & Sour Cream Sauce Recipe:
- Preheat oven to 350 degrees. Grease a 9 x 13 inch pan using non-stick cooking spray.
- Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan.
- 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.
- Stir in sour cream, chilies, cilantro, onion powder, and garlic powder, and pepper. Make sure that you don’t bring this to a boil- you don’t want to have curdled sour cream!
- Pour over enchiladas and top with remaining cheese.
- Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.
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Looking for more delicious enchilada recipes?
- Honey Lime Chicken Enchiladas
- Brunch Enchiladas
- Three Bean Enchiladas
- Black Bean and Turkey Enchiladas
- Slow Cooker Cheesy Chicken Enchiladas
- Chicken Enchilada Pasta
- 5 Ingredient Ground Beef Enchilada Casserole
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White Chicken Enchiladas with Green Chili & Sour Cream Sauce Recipe
Ingredients
- 3 boneless, skinless chicken breasts, cooked and shredded
- ½ teaspoon chili powder
- 2½ cups shredded Monterey Jack cheese, divided
- 8 soft flour tortillas
- 3 Tablespoons butter
- 3 Tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces diced green chilies, 1 can
- 1 teaspoon dried cilantro
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13 inch pan using non-stick cooking spray.
- Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan.
- 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.
- Stir in sour cream, chilies, cilantro, onion powder, and garlic powder, and pepper. Make sure that you don't bring this to a boil- you don't want to have curdled sour cream!
- Pour over enchiladas and top with remaining cheese.
- Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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?
Been making these for years, only thing I do different is add sauteed onions to the chicken and cheese mix…so easy and so delicious! First saw this recipe in one of my (many) USAF Squadron cookbooks from 25 years ago…hubby still asks for it!
CheBebe, I freeze these all the time. Make up a batch and put them in zippered freezer bags. When you’re ready to prepare them, just put them in a dish, cover them with the sauce and bake them up!
Hi! Found this recipe through Pinterest. Made it for my dinner and it was graced with Mmms and was said to be good! Thanks for such an easy recipe!
I totally love this recipe but the only thing I change is the sour cream….I use plain Greek yogurt….a little less calories!
My husband and I made it for dinner tonight. Easy preparation.
He emphatically said “Don’t lose this recipe, I want you to make it again!”
My adult son asked if he could take the leftovers to work tomorrow.
I made these 2 weeks ago and because my husband absolutely loved them, I’m making them again today!! The only thing that I did different was that I put a can of corn inside the chicken mixture and verde sauce because I had no green chiles and I put the chili powder inside the sour cream mixture by accident. With that being said I will continue to make them the same way I did the last time. I also made a side of guacamole with this. The next day these tasted even more amazing. This is one of the greatest recipes of all time! Love it! <3 Thank you for sharing. =)
We LOVE these – these are my Hubby’s fav enchilada recipe. We’ve made them for guests for dinner as well, and they’re always a huge hit. So good and SO easy!
To make them a bit more filling, we always add a can of black beans and a can of corn to the chicken mixture, as well as a packet of taco seasoning and a squeeze of lime before filling the enchiladas.
I also add a squeeze of lime and use fresh cilantro for the sauce.
Super easy to adjust to make more to feed a large crowd, or less if it’s just for Hubby and I.
Liked not using a cream of soup in the sauce! Added thinly sliced roasted green bell pepper & onion to the chicken mixture. Forgot I was out of green chiles but added Herdez Salsa Verde & it was good. Next time I will most likely add a bit more heat with a sliced roasted poblano, Anaheim or jalapeño in the filling. Awesome recipe.
I’ve made this several times and it’s always been delicious!!
Made these tonight, and my kiddos gobbled them up! We made one pan with flour tortillas and one pan with corn tortillas, and both were excellent! I saw the comment above about making this into a freezer meal–can you freeze it with the sauce, or only without? Just wondering if I could make an extra pan for freezing that will require nothing more than sticking it in the oven, but I worry about how the sour cream in the sauce will hold up…
You should be able to make these enchiladas as directed and place them in the freezer instead of the oven. Be sure they are covered well. You might also like one of our most popular enchilada recipes – Honey Lime Chicken Enchiladas. Here is the link https://www.sixsistersstuff.com/recipe/honey-lime-chicken-enchiladas-recipe/
I made these, but added some black beans to the chicken mixture. I also didn’t have sour cream so I used plain greek yogurt and they were so good, my kids loved them!
You changes to the recipe sound delicious! Thanks for sharing because we all have to make substitutions during quarantine.
These are my favorite enchiladas to make! So easy and yummy. The homemade sauce is so good I could just drink it.
These enchiladas have become a staple in our fam! So yummy! I’m wondering about making them ahead. Do you think it would work to make them in morning, keep in fridge, then cook in the eve? Or too soggy? Or maybe keep the sauce separate and then reheat sauce when ready to bake them? Thanks again for such a great recipe!