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.
Variations and Substitutions:
- Use corn tortillas. Tradiitional enchiladas use soft corn tortillas. Warm up the tortillas first so that when you roll them up, they won't split.
- Add chili. powder and taco seasoning to the chicken
- Add green chilies and onions to the chicken when cooking it.
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.
Top Tip
*For an easy way to shred chicken, you can use a stand mixer with the paddle attachment and shred it on low while the chicken is hot. you can also use an electric hand mixer with beaters just be careful not to mash or pulverize the chicken.
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
ByEquipment
- Disposable Pan If making a freezer meal
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
Instructions
- Preheat oven to 350 degrees. Spray 9x13 baking dish with non-stick cooking spray.
- 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.
- Roll up about ½ cup of chicken mixture in the center of each tortilla. Place seam-side down in the prepared pan.
- 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. 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.
- 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.
- Pour sour cream sauce over the prepared pan of enchiladas. Top with remaining cheese.
- Bake at 350 for 20-25 minutes until the cheese is fully melted and the sauce is bubbling.
- Broil on high for 2 minutes to get the cheese slightly golden.
Do we use flour tortillas or corn. My sister made a similar dish with flour and it turned doughy. Thanks.
This is almost the much sought after original recipe from Better Homes & Garden Cookbook from the 1980's, which is different than recipe in their later cookbooks, which calls for cream of chicken soup.
I made it first as a young wife & mother & from that first bite, the expression of sublime delight on Bobs face spoke volumes. It's been his all time favorite & naturally his Birthday dinner for almost fourty years now.
Only difference is the addition of chopped onions & bell peppers (color choice insignificant) sautéed in small amount of butter which are then added to the stewed, poached or just left over chicken. All combined in enchilada filling bowl with the can of the green chilis. White sauce is made & I have to tell you that I've always believed that the addition of that 1 & 1/2 teaspoon ground coriander to the sauce base is what really makes that beyond Devine flavor. I can't keep myself from letting you on on that, it would be a sin not to. Jack cheese is also added in the sauce as well as on top of the sauce poured over the enchiladas . Lastly, a small amount of the sauce, 1/3 cup, is added to the filling itself, partly to bind that filling inside the enchiladas & partly because it's so tasty. You owe it to you're tastebuds to try it & see for yourself.
The only thing wrong with these and it really is a big negative... is waiting for them to cool long enough to set a bit! It's SO HARD!!! That's actually what I'm doing this minute- trying to pass the time quickly by posting a comment so I can dig into these yumolicious, husbands favorite, whole family lovin, bomb enchiladas!!
One of my favorites now!
Wow these were delicious.. On my rotation now!
So, so, so yummy! Added it to our rotation as one to make often.
I made these they are the best .
What are soft taco shells? Did you mean tortillas?