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Cheesy White Chicken Enchiladas filled with shredded chicken and fresh herbs.
Tarek Rakhiess

White Chicken Enchiladas So Creamy You'll Skip the Restaurant

Summary: Creamy, cheesy white chicken enchiladas made with a homemade sour cream and green chile sauce, rolled in soft flour tortillas, and baked until bubbling and golden.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6
Course: Appetizer, dinner, lunch
Cuisine: American, Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth warmed
  • 1 cup sour cream full fat
  • 2 4 oz cans diced green chiles
  • 2 cups shredded Monterey Jack or Mexican blend cheese divided
  • 8 flour tortillas medium size
  • 1 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp white pepper
  • Salt to taste

Equipment

  • Large skillet
  • whisk
  • 9x13 baking dish
  • Mixing bowl

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Melt butter, whisk in flour, cook 90 seconds to form a light roux.
  3. Slowly whisk in warm broth, simmer until thickened, about 5 minutes.
  4. Remove from heat, stir in sour cream and half the green chiles. Season with cumin, garlic powder, salt.
  5. Combine shredded chicken, 1 cup cheese, and remaining chiles in a bowl.
  6. Warm tortillas in a dry skillet, 15 seconds per side.
  7. Fill and roll tortillas, place seam-side down in a greased baking dish.
  8. Pour sauce over the top, sprinkle remaining cheese.
  9. Bake uncovered 20 to 25 minutes until golden and bubbling.
  10. Rest 5 minutes before serving.

Notes

Calories: Approximately 420 kcal per serving Notes: For a lighter version, use light sour cream and reduced-fat cheese, though the sauce will be slightly less rich. This dish freezes well before baking, wrap tightly and freeze up to 2 months, then thaw overnight before baking.