White Chicken Enchiladas with Green Chile Sour Cream Sauce
A super easy and simple enchilada recipe with a heavenly creamy white sauce that’s completely homemade!
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.
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.
It’s simple, quick, delicious, and completely homemade.
White Chicken Enchiladas with Green Chile Sour Cream Sauce
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
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.
Notes
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I needed to reprint this recipe and realized I have been using it since 2014. It’s that good! Over the years we’ve made many swaps, changes and updates: using corn tortillas instead of flour, roasting fresh poblanos instead of canned, adding black beans and more chiles into the filling, layering in a casserole/lasagne style vs rolled enchiladas. One member of the household is now non-dairy and we make a separate batch using oat milk and sour cream alternatives, and it’s still good. It also freezes amazingly! I’ve made single serve options for meal prep and it reheats so well. Thank you!
Can these be made ahead and frozen? Will the sauce freeze without affecting the texture?
Holy enchilada, that was good!! We’ll be making these over and over.
I have tried several of your recipes and you never disappoint. Cilantro Lime Chicken, Ramen, Lettuce Wraps, Lemon Garlic Chicken and now this. I never hesitate to try your recipes because I haven’t been disappointed.
Made these for the family and they were a total hit! Must have recipe. DELISH!!!!
This recipe was delicious! Easy to make and easy to follow instructions. This is now my go to recipe for white chicken enchiladas. Thank you!
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!
Absolutely delicious!
Added all the toppings you showed in photo!
You are good
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
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.
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!
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!
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?
Diane, a little bit of sogginess is completely normal as enchiladas are typically covered in sauce.
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!!
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.
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!
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.
Help!! I need to serve like 8 tonight but the recipe says it yields 4? I see 12 tortillas though, is it truly 4?
This recipe yields about 4 servings, so you can double or triple the recipe as needed.
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
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!
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.