White Chicken Enchiladas with Sour Cream Sauce {Recipe}
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.
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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!).
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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 for quantities.
*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.
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!
I made these last night and they were great. Thank you for the recipe!
Hey eager stuff precise substance your response on
simple recipes
I've made this several times. EVERYONE I've served them to loved them!!! These are the best enchiladas I've ever had. I also spice up the chicken when mixed with the cheese. Awesomeness!!!
Made these last night and my husband I both loved them! I am from New Mexico and live in So Cal so I was concerned they would be bland. They weren't at all! The sauce is great! The recipe is great! Affordable, easy and delicious! Thank you for sharing this recipe!
Made this last night and we loved it! Thank you for sharing this recipe! I was concerned it would be bland,but, it wasn't! The broth in the sauce makes it! Will be making again soon! Affordable, easy, and delicious!
I've made these 3 times so far, so I thought I'd come back and leave a comment. They are delicious!
I chop up green onions and add to the chicken and cheese mixture when rolling the enchiladas.
I also chop up a whole jalopeno and add to the sauce - we like a little bit of heat, but the 1 jalopeno doesn't make it too spicy at all. I might consider 1 1/2 or 2 jalopenos next time. Those of you who are worried about the green chilis - don't be! They are extremely mild.
I make my chicken in the crockpot, using my all time favorite chicken taco filling recipe - 2 - 3 lbs of chicken breasts on the bottom of the crockpot. Two scoops of taco seasoning mix sprinkled all over, and one can of rotel tomatoes on top. I cook on low until its done. This makes enough chicken for a double recipe.
Just wanted to share my suggestions - love the recipe, thank you Joyful Momma!
I found this recipe on pinterest and I (the non cook of the family) made these last night, I did add some spices and onion to the chicken mixture and the husband LOVED this. Thanks so much for sharing the recipe!
Could you make these using steak and instead of chicken broth beef broth ? I have steak I need to use tonight ??
I made these last night and I'm soooo glad I finally found an enchilada recipe that is good and everybody likes! I did add some spice to the chicken, but other than that I didn't change a thing. I've tried making enchiladas in the past and they were gross. This is definitely a keeper, thanks!!
I make these all the time. I boil some chicken breast. Shred them and add seasonings in a pan with some butter. They're great!
I just made this and I must say its soooooo good. I will def. make this again. 🙂 I used shredded mozzarella and serano hot peppers and I didnt have flour so I used Hungry Jacks pancake mix the one that you add eggs and oil glad it worked well lol.Thanks again for the recipe.
I want to cook them with beef but not sure what broth to use. Can soe one please help???
SOOOOOO good! I seasoned the chicken well before putting it in the tortillas....garlic powder, chili powder, cumin, salt, and pepper. I had a little too much sauce so it made the tortillas soggy. Not sure why, so next time I'll only use half BUT they were still AMAZING! Thank you!
This is the best recipe!! My hubby doesn't do mex-food, but we tried this and it's his most requested meal now! We did spice up the chicken - we fix it in the skillet with a packet of taco seasoning, then cool/chop and mix with the cheese for the enchilada filling. They are even great as leftovers - not pretty, but just as yummy as day one! Visiting your post again today since this is on the menu for tonight's dinner! Thank YOU!!
Reading your blog is like grocery shopping while hungry...I WANT TO MAKE ALL THE THINGS! haha 🙂
Found you via Pinterest, can't wait to try this recipe tonight!
My mother is an AMAZING cook so anytime I make something to share with her and my step-father for dinner I fret about whether or not they will like it. Most of the time I get a thumbs up but never get a request for the recipe or leftovers but not this time. She not only asked for the recipe but had seconds AND took the 1 leftover enchilada that everyone was to stuffed to eat! The only thing I did different was to use some boneless skinless chicken breasts I seasoned with a zesty Cajun spice blend and sauteed. Will definitely become part of our regular rotation. Thanks so much for sharing!
My whole family loved this, even my picky eaters but I didn't like it. I am big on texture and I felt like the tortillas were slimy. I ate the insides of the enchiladas. Tried it again as leftovers and the sliminess makes me want to gag. What did I do wrong?
i've made these for 20 years only with 2 changes - i add creamed corn to the chix on the inside and instead of having to cook the flour/chix broth I use cream of chicken soup and salsa to cover the top
I seasoned my chicken, Pioneer Woman style (for her chicken tortilla soup) and used that chicken for this recipe. I loved these! So good and fairly simple. I've been looking for a white enchilada recipe since I hate the traditional red enchilada sauce. Thanks!
Made this tonight added sauteed onion and garlic to the sour cream sauce along with cumin and paprika.will add some jalapeño next time. Regarsless my family inhaled it, I work full time, my husband is a full time student I remade it yesterday. Great quick dinner:)