5 from 39 votes
White Chicken Enchiladas with Green Chile Sour Cream Sauce
White Chicken Enchiladas with Green Chile Sour Cream Sauce combine shredded chicken and Monterey Jack cheese rolled into flour tortillas, then topped with a creamy sauce made from butter, flour, chicken broth, sour cream, and diced green chiles. The baked dish finishes with melted cheese on top and fresh cilantro garnish. This recipe balances mild heat and creaminess with tender chicken for a comforting entrée.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
servings
Course:
Main Course
Ingredients
- 12 flour tortillas 6-inch, warmed
- 3 tablespoons butter unsalted
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 green chile 4-ounce can, diced
- 2 cups chicken shredded, cooked
- 2 cups Monterey jack cheese divided, shredded
- 2 tablespoons cilantro fresh, chopped leaves
Instructions
- Preheat the oven to 425 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream and green chiles.
- In a medium bowl, combine chicken and 1 cup Monterey Jack cheese.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with sour cream sauce and remaining Monterey Jack cheese.
- Place into oven and bake until lightly golden and bubbly, about 20-25 minutes.
- Serve immediately, garnished with cilantro, if desired.
Cup of Yum
Notes
- This recipe is adapted from Let’s Dish and works well with shredded cooked chicken for ease.
- Warm the tortillas before assembling to prevent cracking when rolling.
- Serve the enchiladas fresh from the oven for best texture and flavor.