Creamy White Chicken Enchiladas with Green Chili Sour Cream Sauce Recipe
These Creamy White Chicken Enchiladas with Green Chili Sour Cream Sauce are the ultimate comfort food—soft tortillas filled with tender shredded chicken and melty cheese, all smothered in a rich, tangy sour cream sauce with a kick of green chiles. Perfect for family dinners, casual gatherings, or a cozy weekend meal, this baked enchilada dish is always a hit and surprisingly easy to make.
🛒 Ingredients
For the Enchiladas
2 cups cooked shredded chicken
1½ cups shredded Monterey Jack cheese (or Mexican blend)
8 small flour tortillas
½ teaspoon garlic powder
Salt and pepper to taste
For the Green Chili Sour Cream Sauce
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
½ teaspoon cumin (optional for added flavor)
Additional cheese for topping
Chopped cilantro or green onions for garnish (optional)
🔄 Substitutions
Chicken: Use rotisserie chicken, leftover turkey, or cooked ground chicken
Cheese: Swap with pepper jack, cheddar, or a dairy-free cheese
Tortillas: Use corn tortillas for a more traditional twist or gluten-free wraps if needed
Sour cream: Substitute with Greek yogurt or dairy-free alternatives
Green chiles: Use fresh roasted chilies or mild salsa verde in a pinch
👨🍳 How to Make
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish
In a bowl, mix shredded chicken, 1 cup of cheese, garlic powder, salt, and pepper
Divide the mixture evenly among tortillas and roll tightly. Place seam-side down in the baking dish
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux
Slowly whisk in chicken broth and bring to a simmer until slightly thickened
Remove from heat, stir in sour cream, green chiles, and cumin (if using) until smooth
Pour the sauce evenly over the enchiladas and top with remaining cheese
Bake uncovered for 20–25 minutes, or until bubbly and golden. Broil for 1–2 minutes for a browned cheesy top
Garnish with fresh cilantro or green onions and serve hot
🌶️ Mix-ins
Sautéed onions or bell peppers in the filling
Black beans or corn for extra texture
Chopped spinach or kale for added greens
Crumbled bacon for smoky depth
A dash of hot sauce or cayenne for extra heat
✅ Recipe Tips
Use freshly grated cheese for the smoothest melt and creamiest sauce
Warm tortillas slightly before rolling to prevent cracking
Don’t let the sauce boil after adding sour cream—it can curdle. Keep it warm, not bubbling
Let enchiladas rest 5 minutes after baking to set up for easier serving
📦 Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Freeze assembled enchiladas (before baking) for up to 2 months. Thaw overnight and bake as directed
Reheat: Warm in the oven at 350°F until heated through or microwave individual portions
🌀 Recipe Variations
Green Chile Chicken Enchilada Casserole: Layer tortillas, chicken, cheese, and sauce for a no-roll version
Vegetarian: Use beans, sautéed veggies, or meat substitutes instead of chicken
Spicy Ranch: Add ranch seasoning to the sauce and use pepper jack cheese
Tex-Mex Style: Add taco seasoning to the chicken and top with sliced jalapeños
❓ FAQs
Can I make these enchiladas ahead of time?
Yes! Assemble the enchiladas and refrigerate (uncooked) for up to 24 hours. Add sauce and bake when ready
Can I use corn tortillas?
Absolutely! Lightly fry or steam them first so they roll easily without tearing
Is this dish spicy?
It’s mild to medium depending on the green chiles. For extra spice, add diced jalapeños or a splash of hot sauce
What sides go well with this?
Mexican rice, refried beans, corn salad, or a simple green salad pair perfectly
Creamy, cheesy, and packed with Southwestern flavor, these Creamy White Chicken Enchiladas with Green Chili Sour Cream Sauce are bound to become a dinner favorite. Cozy, crave-worthy, and made to share—this recipe is comfort food done right! Let me know if you’d like a printable version or Pinterest-style graphic! 🌯🧀💚
