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
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.
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!
Yes, light sour cream (or even Greek yogurt) should work just fine.
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 🙂
Me encantan absolutamente todas tus recetas. Gracias por compartir.
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.
Could you use vegetable broth instead of chicken broth if you wanted to make it veggie (obviously excluding the chicken filling too)?
Yes, of course!
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!
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!
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 😉
I’m so glad you had a chance to try this! As for the toppings, they are simply used as a garnish and for photographic purposes.
Yes, what is all the yummy stuff on top?
Mandy, these are optional garnishes that you can add – chopped lettuce, tomatoes, corn, beans, tortilla strips, etc.
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.
Awesome. Let me know how they turn out!
I always prepare enchiladas beforehand and freeze multiple pans at a time, works great!
Do you bake then freeze? How long do you heat bake them after they’ve been frozen?
Made these 3 times now! Delicious! I was wondering how you would freeze these? Should I cook them first and then freeze?
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.
Could we get your recipes for all your red and green chili for enchiladas and your relents?
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.
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.)
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!
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.
Thank you! This was a paid theme but I modified it a ton to fit my style.
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.
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. 🙂
Two things: I put all of the toppings that are in the picture on mine and it was great!! My girls asked me to add more green chilis. I will definitely do that but also may add a little jalapeño.