White Chicken Enchiladas with Green Chili & Sour Cream Sauce Recipe

  White Chicken and Sour Cream Enchiladas on SixSistersStuff
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 from SixSistersStuff

Serves: 8

White Chicken Enchiladas with Green Chili & Sour Cream Sauce Recipe

Simple ingredients and easy-to-follow directions make this an easy weeknight meal. My family basically INHALED them. This is our favorite Enchilada recipe.

10 minPrep Time

25 minCook Time

35 minTotal Time

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  • 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 9x13 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.

 Equipment needed for this recipe:


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White Chicken Enchiladas on SixSistersStuff
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26 Responses to “White Chicken Enchiladas with Green Chili & Sour Cream Sauce Recipe”

  1. 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! :D
  2. 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.
  3. Catherine
    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!
  4. 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. =)
  5. 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.
  6. Donna McManus
    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.

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