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White Chicken Enchiladas with Green Chile Sour Cream Sauce

White Chicken Enchiladas with Green Chile Sour Cream Sauce - These enchiladas have the easiest cream sauce you could ever make!

A super easy and simple enchilada recipe with a heavenly creamy white sauce that’s completely homemade!

White Chicken Enchiladas with Green Chile Sour Cream Sauce - These enchiladas have the easiest cream sauce you could ever make!

I’m always in the mood for enchiladas but I always feel a little bit guilty about not using a homemade enchilada sauce. I usually get the Trader Joe’s red enchilada sauce but I feel like I’m cheating! But now, I’ve finally found an enchilada recipe with a delicious creamy white sauce that is completely homemade.

White Chicken Enchiladas with Green Chile Sour Cream Sauce - These enchiladas have the easiest cream sauce you could ever make!

White Chicken Enchiladas with Green Chile Sour Cream Sauce - These enchiladas have the easiest cream sauce you could ever make!

White Chicken Enchiladas with Green Chile Sour Cream Sauce - These enchiladas have the easiest cream sauce you could ever make!

You first start by filling the tortillas with a bit of shredded chicken and Monterey Jack cheese. I use Trader’s Joe’s jalapeno Monterey Jack – my absolute favorite cheese in the world. Then you make the sauce by starting with a roux and then adding some chicken broth, sour cream, and green chiles. These simple ingredients create such a creamy sauce with just the right amount of spice from the chiles. Once the sauce is poured over the enchiladas, they are topped off with a little more jalapeno Monterey Jack and then they’re baked for about 20-25 minutes.

White Chicken Enchiladas with Green Chile Sour Cream Sauce - These enchiladas have the easiest cream sauce you could ever make!

It’s simple, quick, delicious, and completely homemade.

White Chicken Enchiladas with Green Chile Sour Cream Sauce

15 minutes30 minutes

Ingredients:

  • 12 (6-inch) flour tortillas, warmed
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4-ounce) can diced green chiles
  • 2 cups shredded cooked chicken
  • 2 cups shredded Monterrey Jack cheese, divided
  • 2 tablespoons chopped fresh cilantro leaves

Directions:

  1. Preheat the oven to 425 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  2. 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.
  3. In a medium bowl, combine chicken and 1 cup Monterey Jack cheese.
  4. 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.
  5. Place into oven and bake until lightly golden and bubbly, about 20-25 minutes.
  6. Serve immediately, garnished with cilantro, if desired.

Notes:

Adapted from Let’s Dish.

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49 comments

  1. Rated 5 out of 5

    My husband has a favorite enchilada recipe that required ingredients I didn’t have. He wasn’t happy I was changing. But, he went nuts over the result! Thank you. This was delicious. Only extra step I took was to roast the peppers peppers over a flame on my gas stove for a little more flavor depth. I rarely write reviews. This is was super!

  2. Rated 5 out of 5

    This was yummy! All the adults enjoyed it and it was easy to put together! Thanks for the delicious recipe! I had intentions to top as you did in the picture, just to give some color and freshness…but reality happened. LOL

  3. Rated 5 out of 5

    This is one of my go to family recipes. I love the flavors of the green chili’s and also the creaminess.  I also enjoy putting a lot of fresh avocado, cilantro and tomatoes diced on top. It’s like a salad on an enchilada.  They also reheat well for leftovers.

  4. These were delicious! Lots of flavor! I used the toppings in the pic to add some freshness b/c I think enchiladas are a heavy dish!! Will definitely make again! Thanks for another wonderful recipe!

  5. I am not an adventurous when it comes to Mexican food. I’ve made these at least 4 times since we found the recipe (in January!!). My husband and I LOVE them. I do add a bit of chili powder & cayenne pepper to the white sauce to spice it up at bit. A favorite in our house for sure. 

    Do you happen to have any of the nutritional values for this? Specifically looking for carbs & protein. Thanks so much for the great recipe! 

    • I love that you made these 4 times already!

      So nutritional information is actually provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  6. I tried the recipe tonight and overall it was delicious. The only problem I had was the tortillas were soggy on the bottom. Is this the way they should turn out?

  7. I tried this recipe tonight and it was awesome. I see someone added two cans of green chilis, I bet that would be good too! great recipe and so easy to make love it!!

  8. I have made these several times now. Not only because it was such a huge hit, but because I am obsessed! They are just so good and without any enchilada sauce, it is like a tease they could be this good. They are currently in the oven again. 

  9. Loved this recipe!!! It was AMAZING! I used two cans of green chiles since I like my food on the spicy side! So excellent! Thanks for sharing!!! Will definitely make again!

  10. Can you add nutrition information on your meals? I am looking for low sodium tasty dishes. 

    • Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

  11. Help!! I need to serve like 8 tonight but the recipe says it yields 4? I see 12 tortillas though, is it truly 4? 

  12. The white sauce didn’t thicken as made in the recipe listed. I had to increase the amount of rue to get the sauce to thicken

  13. I too have made these before with leftover turkey after Thanksgiving. In addition, I use Monterey pepper jack cheese with Mexican melting cheese instead of using Jalpenos. I also find the corn tortillas more to my familiy’s liking. In addition, I use the Las Palmas green chile sauce to dip the warm tortillas in before adding the filling and also add a little over the tops before baking. I also use olives with the green chiles and chicken and the roux. Thx for the ideas!

  14. Made as is except for I used Mexican cheese as Monterrey only came in block form and I don’t have a grater oops! But this was DIVINE and you can customize with any additional veggies or beans you like. Thinking about adding some jalapeños or corn like the picture next time.

  15. I normally use corn tortillas in my sour cream chicken enchiladas, why do you use flour ,is there a difference in the taste ?
    I have been making these for 40 years , ( just like your recipe ) except for the green chilies, I put some chopped jalapeño and juice in the sauce , they always turn out good .

    • Yes, there is a difference in taste – some people just prefer corn over flour and vice versa, so please feel free to use what you like best.

  16. Could you use light sour cream or will it clump? Sorry for not reading previous comments but in a super hurry to get somewhere and then will be heading to the grocery store to get the ingredients to make this! Yum!

  17. I made this tonight for my family. It was such a hit that they claimed it was better than my grandmother’s! I still hold my grandmother’s White Chicken Enchilada as THE BEST, but this recipe is VERY VERY good. I didn’t tweak this recipe much; I used a rotisserie chicken (as opposed to cooking my own). my family is full of big eaters, so I pretty much doubled this recipe to accommodate. for me, the cilantro REALLY made it. kind of brightened it up and cut through the heavy sour cream sauce. LOVED IT! thank you for posting 🙂

  18. Me encantan absolutamente todas tus recetas. Gracias por compartir.

  19. How do you cook the chicken?

    • That’s really up to you – you can use leftover rotisserie chicken or cooked chicken breast (poached, baked, pan-fried, etc.) and shred with a fork.

  20. Could you use vegetable broth instead of chicken broth if you wanted to make it veggie (obviously excluding the chicken filling too)?

  21. I really enjoy your blog and recipes. I made the one pot alfredo a few weeks ago. I loved it. Chicken enchilada’s tonight. The blog is beautiful to look at. I love coming here. I look forward to making more of your recipes!

  22. This recipe is amazing! My honey likes things hot, so I did add a bit of chopped Jalepeno to the sauce and a dash of cumin to the chicken and cheese mixture. So yummy! I also had the ingredients around to try an approximate copy of your topping; just mixed canned corn, (organic), canned black beans,(same), chopped lettuce, tomato, avocado, and crumpled some tortillia chips over the top, and wow! Every good thing for dinner in one dish. So happy to have found this blog!

  23. Made tonight! I’m a little sad the instructions didn’t include all that yummy stuff on the top like your picture, but they were good without it 😉

  24. Hi I have a question for you. Do you think this would be just a good put together the night before and then baked?

    • You can certainly give that a try but I worry about sogginess and the tortillas tearing apart even before baking.

      • OK thank you that’s what I was worried about . I will just have everything ready. Looking forward to trying this tomorrow.

      • I always prepare enchiladas beforehand and freeze multiple pans at a time, works great!

      • Make a day before and reheat. I would also soften the corn tortillas by lightly frying them in oil before stuffing them. just a few seconds; makes for a better flavor. I make 120 enchiladas for my daughters wedding. I got so many compliments and one that said it was better than they had eaten at a mexican restaurant. WOW. They were green chile chicken and red chile enchiladas. All done from scratch. It took me several years to perfect my receipe. Love your receipe and will try it. My chile rellanos are awesome too.

    • Theresa when I make beef Enchiladas with red sauce I normally make them in the morning or the night before and they are even better all the flavors have time to mend together and no sogginess, I’m sure it would be just as good with these as well since there so Yummy.

  25. Just made these last night and they were delicious! My husband and I really enjoyed them. The only thing I did differently was added a teaspoon or so of cumin and chili powder to the chicken mixture to boost the flavor inside the enchiladas. The sauce was creamy and delicious, and all the toppings made this dish even more satisfying.
    I have made several recipes from your site, and you haven’t failed me yet, Damn Delicious! Keep up the good work and the delicious meals coming! (I will be featuring some of your recipes on my blog soon and linking back to them.)

  26. Excellent recipe! Best I’ve found on the ‘net. But as with any cook I added my own little tweaks… a touch of cumin, a tiny bit of chopped fresh jalapeno, and I used Mexican-style sour cream. I used the original recipe first time; it was great and the family loved it. Then the second time I made it, I included the additions for a company dinner. Everyone loved it! Very happy to have found this recipe! Keep up the good work and many thanks!

  27. I am extremely impressed with your writing skills and also with
    the layout on your blog. Is this a paid
    theme or did you modify it yourself? Either way keep up the excellent quality writing, it is rare
    to see a great blog like this one nowadays.

  28. These are the best, my family asks me to bake them ALL the time, and it was so easy to follow, thank you for sharing your recipes.

  29. I tried the enchilada recipe and it turned out so well. However I used two cans of green chilies instead of one because I felt it needed a bit of a kick. The southwest has to have a little more heat. Even with the extra can of chilies the enchiladas turned out amazing. So amazing that my grandmother even liked them. Definitely a recipe I will use again. 🙂