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Easy Creamy White Chicken Enchiladas with Sour Cream Sauce

Close-up of a serving of white chicken enchiladas smothered in melted, bubbly cheese.
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Make these easy white chicken enchiladas for a comforting, creamy weeknight Mexican dinner. This recipe uses tender shredded chicken and a rich sour cream white sauce that your family will love.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 10 corn or flour tortillas
  • 1 tablespoon vegetable oil
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 cup chopped green chilies (canned, drained)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup shredded white cheese (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  3. To make the white sauce, heat the vegetable oil in a medium saucepan over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until it thickens slightly, about 3 to 5 minutes.
  5. Remove the saucepan from the heat. Whisk in the sour cream, 3/4 cup of the Monterey Jack cheese, cumin, and garlic powder until the sauce is smooth. Season with salt and pepper.
  6. Mix the shredded chicken and chopped green chilies into the white sauce.
  7. Dip each tortilla briefly into the sauce mixture to coat, then place about 1/4 cup of the chicken filling down the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
  8. Pour any remaining white sauce evenly over the rolled enchiladas.
  9. Sprinkle the remaining 1/4 cup of Monterey Jack cheese and the 1/2 cup of white cheese topping over the sauce.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  11. Let the enchiladas rest for 5 minutes before serving.

Notes

  • For a shortcut, use a rotisserie chicken for your shredded chicken.
  • If you prefer a thinner sauce, add a splash more chicken broth while simmering.
  • Serve these cheesy chicken enchiladas with salsa verde or sliced avocado for extra flavor.

Nutrition

Find it online: https://seventhflavour.com/white-chicken-enchiladas-recipe/