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Easy & Creamy White Chicken Enchiladas with Sour Cream Sauce

A close-up of baked white chicken enchiladas smothered in melted, browned cheese and creamy sauce.
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You can make these comforting white chicken enchiladas using simple ingredients. This recipe focuses on a rich, creamy sauce and tender shredded chicken, making it a perfect, low-effort Mexican dinner for your family.

Ingredients

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  • 2 cups cooked, shredded chicken
  • 10 corn or flour tortillas
  • 1 tablespoon vegetable oil
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup sour cream
  • 1 cup Monterey Jack cheese, shredded (plus 1 cup for topping)
  • 1 (4 ounce) can diced green chiles, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan, heat the vegetable oil over medium heat. Whisk in the flour and cook for one minute, stirring constantly to create a roux.
  3. Slowly whisk in the chicken broth until the mixture is smooth. Bring the sauce to a simmer, stirring until it thickens slightly, about 3 to 5 minutes.
  4. Remove the saucepan from the heat. Whisk in the sour cream, 1 cup of shredded cheese, green chiles, salt, and pepper until the sauce is smooth and creamy. This is your white enchilada sauce recipe base.
  5. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  6. Dip each tortilla into the white sauce to coat lightly. Place about 1/3 cup of shredded chicken down the center of each tortilla. Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat until all tortillas are filled and arranged in the dish.
  7. Pour the remaining white sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let the enchiladas rest for 5 minutes before serving.

Notes

  • If you are using leftover chicken, this recipe becomes a quick chicken dinner idea.
  • For a slightly spicier flavor, add 1/4 teaspoon of garlic powder to the sauce mixture.
  • If your tortillas tear easily, warm them longer or briefly fry them in a little oil before filling.

Nutrition

Find it online: https://kitchenican.com/white-chicken-enchiladas-recipe/