White Chicken Enchiladas with Sour Cream Sauce {Recipe}

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These easy White Chicken Enchiladas are made with flour tortillas, shredded chicken, melty cheese, green chiles, and a delicious sour cream sauce.

White Chicken Enchiladas are ALL the rage, and for good reason. The flavor is incredible.  Bold flavor but not spicy.  Creamy comfort food, yet not too rich.  These are a winner in all categories and will satisfy even the pickiest eater. (Yes even with green chilies and sour cream!)

This recipe gets all the accolades and compliments.  Everyone loves these creamy and cheesy chicken enchiladas. Creamy White Chicken Enchiladas has been the #1 recipe on my site every year since 2012.  It's just a classic favorite.

Not your everyday Enchiladas...

These are not your typical enchiladas.  Traditionally, enchiladas are made with corn tortillas and a red or green sauce.  These are a "whole other thing"….and so so good.

I have a big family and we love to have big Fiesta Night dinners.  Tacos, taquitos, nachos, and of course these enchiladas are a must.  There are never any leftovers (I blame the Sour Cream and green chillies!).

Easy Chicken Enchiladas Recipe

This is a great recipe for a busy schedule.  If you have a busy day, cook the chicken in the slow cooker and then shred it and assemble the enchiladas, and make the sauce at dinner time.

If you have a busy late afternoon, make the the full recipe up to 12 hours in advance and keep in the fridge and just bake them at dinner time.  

I like to put these on the Menu for Monday because I can cook the chicken in the slow cooker on Sunday and assemble everything and stick the pan in the fridge.  Then when we get home Monday from school, activities, appointments, and general chaos that comes with the beginning of the week, I can pop these in the oven and know that we will all be looking forward to a delicious dinner.

Ingredients for White Chicken Enchiladas

There are so many ways to make this your own.  This recipe will give you the confidence to experiment.  Onions, bell peppers, jalapenos, black beans, taco seasoning, chili powder, and all kinds of things to add as you cook the chicken and assemble the filling.  Start with the basic recipe and then experiment as you like.  

If you like to punch up the flavor and enjoy spicy, add chili powder to the chicken, add diced jalapenos to the sauce and use pepper jack cheese.

• Flour tortillas- I used a taco size tortillas, but you can also use the smaller ones and get more individual enchiladas.  The flour tortillas do not become soggy or gummy.
• Cooked, shredded chicken- I have shared several ways above to make delicious and moist chicken and easy ways to shred it quickly.
• Monterey Jack Cheese- you can use any kind of melting cheese.  Cheddar jack, pepper jack, and Mexican blend all work well here.  If you are using mozzarella, mix it with cheddar for texture and melting.
• Butter and flour- this will be used to make roux as a base to thicken the sour cream sauce.  
• Chicken Broth- use prepared chicken broth or bouillon base and water
• Sour cream- use full-fat sour cream.  Full-fat Greek yogurt can also be used.
• Green chiles- these are diced and mild. They are not spicy, and they add great flavor. 

See the recipe card for quantities.

How to make White Chicken Enchiladas

1. Preheat oven to 350 degrees.  Spray 9x13 baking dish with non-stick cooking spray.

2. In a large bowl, add the shredded chicken and any seasoning or add-ins you like.  *See note. I cook my chicken with seasonings, so I don't add any here. Add in 1 ½ cups shredded cheese and 4 oz of green chiles and mix well.

3. Roll up about ½ cup of chicken mixture in the center of each tortilla.  Place seam-side down in the prepared pan.

4. In a medium saucepan, we will make the sour cream sauce.  Start by melting the butter completely over medium heat and letting it start to get foamy bubbles.  Sprinkle in the flour and whisk.  Let this cook for 60-90 seconds while whisking.  Slowly pour in chicken broth 1 cup at a time.  Small amounts at a time and letting it thicken before adding more each time reduces the time.  Continually whisk while the sauce thickens.

*There are two ways to thicken the sauce here.  

*You can add all the broth at once and stir while it cooks, coming to a simmer for 15 or 20 minutes and is nice and thick. Stir continually.
*Or you can add in only small amounts (½ to 1 cup of broth) at a time and let each addition thicken before adding more, it will only take about 10 minutes to simmer and thicken.  Stir continually.

5. When the sauce is thick and bubbly, remove it from the heat and stir in the diced green chiles and sour cream. Stir until well combined.

6. Pour sour cream sauce over the prepared pan of enchiladas.  Top with remaining cheese.

7. Bake at 350 for 20-25 minutes until the cheese is fully melted and the sauce is bubbling.  

8. Broil on high for 2 minutes to get the cheese slightly golden.

Serve with your favorite taco toppings and a side salad or fresh veggies.

If I am making this to serve a large family or big group, I figure 1.5 enchiladas per person and then go heavy on the side options. I like to warm up pinto beans (or refried beans) and corn and serve chips with salsa. There is always more sour cream and fresh avocado. Fresh lime wedges and diced tomatoes are wonderful. We also like sliced black olives and jalapenos. 

What's The Best Way To Make Shredded Chicken?

*Slow cooker- use 4-5 boneless chicken breasts and cook on low with ½ cup water and seasonings for 6 hours.  Shred and enjoy.

*Oven roasted- Drizzle olive oil over 4-5 boneless chicken breasts and season with cumin, pepper, garlic powder, and onion powder.  Bake at 350 degrees for 30-40 minutes.  Shred and enjoy.

*In a large pot filled with chicken broth, boil chicken breasts for 20 minutes or so until cooked through.  Shred and season.  

*You can also buy a rotisserie chicken and shred it for a quick solution.  Even faster, I love buying the packaged shredded rotisserie chicken from Costco. 

Storing Leftovers

Store leftover enchiladas in an airtight container for up to 4 days in the refrigerator.

Can I freeze White Chicken Enchiladas?

This recipe, as a whole, does not freeze well.  The chicken rolled up in the flour tortillas will make the tortillas gummy when thawed. The sour cream sauce doesn't freeze well and separates when thawed.  To use your freezer in meal prep for this recipe, cook your chicken with prices and any mixins.  Cool and then freeze in a zip top freezer bag for 2-3 months.  You can then thaw and roll it up in the tortillas, make the sauce, and bake it as directed.

More Enchilada Recipes

Do you love all enchiladas?  I have recipes for more!

White Chicken Enchiladas

By

Try the Pinterest-famous recipe for white chicken enchiladas. Creamy, bold flavor without the heat, perfect for a comforting meal.

Print Recipe Pin Recipe

Equipment

• Disposable Pan If making a freezer meal
• 9x13 Baking Dish
• Large Bowl
• Large Pot
• Whisk
• Glass Measuring Cups
• Scraper Spatula
• Utinsel Set

Ingredients

  

• 12 flour tortillas
• 3-4 cups cooked shredded chicken *seasoned to your liking
• 3 cups shredded Monterey Jack cheese
• 3 tablespoon salted butter
• 3 tablespoon flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 can 4oz diced green chilies

Get ingredients with

Instructions

 

1. Preheat oven to 350 degrees.  Spray 9x13 baking dish with non-stick cooking spray.
2. In a large bowl, add the shredded chicken and any seasoning or add-ins you like.  *See note. I cook my chicken with seasonings, so I don't add any here. Add in 1 ½ cups shredded cheese and 4 oz of green chiles and mix well.
3. Roll up about ½ cup of chicken mixture in the center of each tortilla.  Place seam-side down in the prepared pan.
4. In a medium saucepan, we will make the sour cream sauce.  Start by melting the butter completely over medium heat and letting it start to get foamy bubbles.  Sprinkle in the flour and whisk.  Let this cook for 60-90 seconds while whisking.  Slowly pour in chicken broth 1 cup at a time.  Small amounts at a time and letting it thicken before adding more each time reduces the time.  Continually whisk while the sauce thickens.
5. *There are two ways to thicken the sauce here.  You can add all the broth at once and stir while it cooks, coming to a simmer for 15 or 20 minutes and is nice and thick.  If you add in only small amounts (½ to 1 cup of broth) at a time and let each addition thicken before adding more, it will only take about 10 minutes to simmer and thicken.  Stir continually.
6. When the sauce is thick and bubbly, remove it from the heat and stir in the diced green chiles and sour cream. Stir until well combined.
7. Pour sour cream sauce over the prepared pan of enchiladas.  Top with remaining cheese.
8. Bake at 350 for 20-25 minutes until the cheese is fully melted and the sauce is bubbling.
9. Broil on high for 2 minutes to get the cheese slightly golden.

Video

Notes

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