White Chicken Enchilada Recipe (Chile & Sour Cream Sauce)
One of my husbands favorite recipe that I make is white chicken enchiladas! Whenever I ask what he wants, this is the normal request. I thought I would share with you all the recipe so you can try it too! It’s pretty easy and doesn’t take much prep if you already have cooked chicken to work with. He actually helped make them today and I was pretty impressed with his photo taking skills too! ;) This can also be called Sour Cream Chicken Enchilada Casserole! Another favorite to try is our Philly Cheesesteak Enchiladas!
How to Make Chicken Enchiladas
You’ll need some fabulous ingredients like shredded Monterey Jack cheddar cheese (yes, 2 cups of it!), soft shell flour tortillas, butter, sour cream, diced green chiles, shredded chicken, flour, and chicken broth.
Now, let’s get started! Preheat that oven to 425 degrees. Cook and shred your chicken breast, then mix it with 1 cup of shredded cheese. Lay out those tortillas and fill each one with the chicken mixture, making sure they’re all even. Roll them up tightly and place them in a greased 9×13 baking dish. Time for the creamy sauce! In a saucepan, melt the butter and add in some flour.
Mix and cook for about a minute, then add in the chicken broth, whisking until it’s smooth. Whisk over medium heat until it’s thick and creamy (about 5-8 minutes). Mix in the sour cream, salt, pepper, and diced green chiles. Pour the sauce over the rolled-up tortillas, then top with 1 cup of shredded cheese. Bake for 20-25 minutes, or until the cheese is golden brown. Finally, add some salsa or cilantro, and you’re ready to eat!
Can you make these in advance?
Yes! Oh, the beauty of make-ahead enchiladas! You can totally prep these ahead of time, making dinner a breeze. Simply assemble the enchiladas as you normally would, but instead of baking them, cover them with plastic wrap or aluminum foil and refrigerate for up to 24 hours or freeze for up to 3 months.
When you’re ready to devour them, just pop them in the oven and bake until hot, bubbly, and perfectly golden. You can even prep the individual components, like the sauce, filling, and tortillas, ahead of time and store them separately until you’re ready to assemble and bake.
What are some good sides to go with?
I always say, you can’t go wrong with the classics: refried beans, tortilla chips with fresh salsa, or a simple green salad with a squeeze of lime juice. But if you want something a little more comforting, try serving them up with some roasted sweet potatoes, Mexican street corn, or a warm bowl of Spanish rice. And don’t forget to get those veggies in! Sautéed peppers and onions or grilled zucchini are all yummy options that’ll round out your meal perfectly!
Watch how I make them here…
White Chicken Enchiladas
Ingredients
- 2 cups shredded Monterey Jack cheddar cheese
- 8 flour tortillas soft shell
- 3 tablespoons butter
- 1 cup sour cream
- 1 4 oz can of diced green chiles
- 2 cups shredded chicken about 1 big chicken breast
- 3 tablespoons flour
- 2 cups of chicken broth
- Salt and pepper
Instructions
- Preheat the oven to 425 degrees.
- Cook/shred your chicken breast and mix it with 1 cup of shredded cheese.
- Lay 8 tortillas out and fill each one with the chicken mixture making sure they are all even. Roll them up tightly and put them in a greased 9×13 baking dish.
- In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute.
- Add in the 2 cups of chicken broth, whisking until it’s a smooth consistency. Whisk over medium heat until it is thick and creamy (usually takes about 5-8 minutes).
- Mix in the sour cream, salt/pepper, and the can of chiles to the pan.
- Pour the creamy sauce over the rolled up tortillas evenly.
- Add 1 cup of the cheddar cheese over the top.
- Bake for 20-25 minutes or until the cheese is golden brown. Add salsa or cilantro and you’re ready to eat!
I LOVE restaurant enchiladas and have never made them at home until NOW!!! Absolutely in love with this receive (have made it TWICE and am now making it to take to a friend in need!)
I have a question, what would be the best way to freeze this dish so I can take it to her and she can heat & serve when needed? Freeze with sauce added or freeze the two separately??
Thanks so much for sharing. I ❤️ You Facebook and website!!
Cassie
We do not drain them – adds more flavor!
These were absolutely delicious! Thank you for the recipe.
I wondered if the green chilis need to be drained first. The recipes doesn’t say drained but I think if it too watery that may be the reason. Anyone else know?
I make the chicken enchiladas close to this. Saute a chopped onion, add the peppers, sour cream, TBS chili powder and use cream of celery soup insteadof broth. They’re delicious
I usually don’t leave comments, but this recipe was delicious! And SO easy!! Thank you!
Oh my gosh, thank you! I love chicken enchiladas, but have been unwilling to make them for myself because I can’t have red sauce. Enchiladas with a white sauce is the perfect solution. :D
Yes it will work with corn tortillas, better flavor and healthier. Just warm them up a bit so they are pliable and will roll up easier and not break
Excellent, quick recipe! I used rotisserie chicken, and added 1 can of chili beans in sauce to the chicken I know it isn’t white, but it’s flavor was really good with chicken & cheese mixture. Thanks for sharing!
Maybe try letting it simmer longer on higher heat and add more flour!
I don’t know what it is but I can’t get the sauce down! It’s way too watery :(
I rarely leave reviews but these were amazing. The directions are simple and easy to follow. I have been craving enchiladas for a long time and they hit the spot. Thank you so much. I’ll be saving this for ever!
I make one very similar to this all from scratch too. The difference in mine is I use corn tortillas that I first light fry in oil and set aside so they’re cooled a bit and pliable. I can’t eat flour tortillas, hurts my stomach. Anyway in my sauce what’s different is, I also put shredded chicken and pepper jack cheese after I put in sourcream. And I use 2 cans green chilis. So the first night I’ll make my enchiladas which is my kids favorite thing. But then the second night I’ll reheat the sauce, which is delightful just by adding chicken broth and more cheese if needed. Then I pour it over cooked fettuccine noodles and diced fresh tomatoes ?. It’s amazing! It was a mistake that I made a long time ago thinking I was reheating beef stroganoff for noodles but it was actually my enchilada sauce, and it was so freaking good! So it was a happy mistake. Everyone I’ve ever served it too since has been amazed that it wasn’t meant for noodles lol ?. It’s really delightful and tasty!
I have been making this recipe for years and just recently started expanding on it by adding little extras. My favorite add ins are black beans and corn. Tonight I am making it for the first time since my daughter has been able to eat solids (she just turned a year old last week), so we’ll see if she approves as much as mommy and daddy do. :D
Hi, I made this last week and my husband requested that I make it again tonight. My family (including my 6 and 9 yr old kids) LOVE this recipe! My daughter who is picky even liked the green chilies! I had to post this and say thank you for sharing your easy and yummy recipe. This will def be a part of our dinner rotation.
I like to cook my chicken in either the crockpot OR I bake it for 3 hrs @ 300° (covered with foil) with a jar or salsa verde. The chicken does have a lot of moisture that renders during cooking but when I shred it with forks, the chicken soaks up all of that flavorful juice. I cook a family pack of chicken and then freeze the extra for future recipes.
Also, I like to add refried beans or drained pinto beans to these enchiladas! I add hot sauce too, this recipe is too mild for our spicy paletes.
I made a double recipe of these for a meal to take to a friend who just had surgery and some for my family. Both families LOVED them…and my husband is a picky one! Thank you for posting!!
I have made these several times, my family LOVES them! So easy, so simple, so tasty. My 15 year old literally requests these every time I ask. Thanks for a great recipe!
Simply put – these are delicious!! Made these for my family this evening and they could not get enough. We like things spicy so we added some hot sauce to our own personal helpings. Other than that, would not change a thing! Thanks for sharing the recipe.
This was great! I made the chicken breast in the crockpot and then shredded it. Super simple and delicious!
I can honestly say, I have never and I mean NEVER left feed back after trying a recipe, DIY crafts, etc…
But…. I simply have to tell you, thank you!
I am really not good at cooking. At all. Seriously.
My boyfriend and I have been together for a little over a year now and to this day I still get a little insecure because he was married to a wonderful woman who cooked delicious food every night.
(Lucky he is the kind of man who appreciates me trying and tells me it taste good-even when we both know is not haha)
Today I told him I was going to cook chicken enchiladas. … He said “uhh okay. … If that’s what you want. ” which means. …’Please don’t’ haha
While cooking he kept asking “what’s that” and I could tell he was not looking forward to this meal….
Once it was done him and our friend both said “that looks so ****ing good!”
For the next 30 minutes while they stuffed it into their mouths all I heard was and I quote -“This is the best meal I’ve ever had” “you have to give me this recipe” “This is bragging rights, right here! ” “Babe, this is what I want for Valentines dinner” so on and so on.
I put on my poker face, simply smiled and told them both I was very glad they enjoyed it.
Between me and you…. I am so excited!!! And feeling full of confidence!
Thank you so much! !!!
We had these last night and they were absolutely delicious!!! My three year old daughter even liked them:)
Just tried these tonight and they were fabulous! My family loved them! :) Thank you for such a great recipe!
I have made these twice now and they’re a hit! Even my husband loves them who normally wouldn’t eat something like this approved.
Whenever I put it in the crockpot there’s a lot of extra water from it so I don’t like to do that. I just baked them in the oven :)
How did you cook your chicken? I’ve heard of people putting raw chicken in their crock pot with red enchilada sauce and shredding it once its fully cooked.
My mother found this recipe on pinterest and made a few minor changes to better fit our family’s tastes and It. Was. Fabulous! I posted it on my blog with a link back to here so that my readers could give it a try. I just wanted to say that we really loved this recipe!
I don’t think it’d be as good but you could try!
Would this work with corn tortillas?
Hooray! So glad it was a success. My husband was also shocked when I didn’t use red sauce at first too lol!
Made these tonight for my husband. When we were grocery shopping he gave me the frowny face when I didn’t pick up red enchilada sauce for making enchiladas….. He shrugged tonight when I told him these were for dinner…….. Until I served them to him. It was a total win. He apologized for being a sour puss, and told me he would like me to make them again. Thank you for sharing this recipe. You noted it was one of your husband’s favorites, and now it is one of mine too.
Pinned this and will be giving this a try. Came over from the Bloggers Brags Pin Party and would love if you came and linked up some of your posts on the Merry Monday Link Party too.