Go Back
+ servings

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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: Chicken Enchiladas, easy dinner, easy enchiladas, enchilada recipe
Servings: 8
Calories: 381kcal


  • 9x13-inch Baking Pan
  • Mixing Bowl
  • Saucepan


  • 3 boneless, skinless chicken breasts cooked and shredded
  • ½ teaspoon chili powder
  • 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


  • 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.


*I also added a little bit of medium cheddar cheese to the top of my enchiladas.


Calories: 381kcal | Carbohydrates: 20g | Protein: 21g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 724mg | Potassium: 357mg | Fiber: 1g | Sugar: 3g | Vitamin A: 650IU | Vitamin C: 6mg | Calcium: 340mg | Iron: 2mg