Creamy White Chicken Enchiladas with Green Chili Sour Cream Sauce

These Creamy White Chicken Enchiladas with Green Chili Sour Cream Sauce are one of my favorite ways to combine indulgence with comfort. Tender chicken is wrapped in soft tortillas, then covered in a rich, zesty sauce made with sour cream, green chilies, and melted cheese. Every bite is creamy, cheesy, and full of flavor—perfect for family dinners or casual get-togethers.

Why You’ll Love This Recipe

I love these enchiladas because they’re easy to make yet taste like something from a cozy Mexican restaurant. The filling is creamy and hearty, the sauce is tangy and savory, and the golden cheesy topping makes it irresistible. It’s a dish that looks impressive but is simple enough for a weeknight meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups boneless, skinless chicken breasts (cooked and shredded)
• 2 ½ cups shredded Monterey Jack or Pepper Jack cheese
• 5 ounces cream cheese
• 2 teaspoons garlic powder
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 tablespoon taco seasoning
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounces canned diced green chilies
• 10 soft flour tortillas

Directions

1. I start by cooking the chicken—boiling, baking, or using a rotisserie chicken. Once done, I shred it with a fork.
2. I preheat the oven to 350°F and grease a 9×13-inch baking dish.
3. In a mixing bowl, I combine the shredded chicken with ¾ cup of the cheese, garlic powder, and cream cheese. I stir until well blended.
4. In a saucepan, I melt the butter over medium heat. I stir in the flour and taco seasoning, cooking for 1 minute to eliminate the raw flour taste.
5. I slowly whisk in the chicken broth until smooth. Once it thickens, I stir in ½ cup of shredded cheese and let it cook until the sauce bubbles.
6. I remove the saucepan from the heat, then stir in the sour cream and diced green chilies. I make sure not to boil it so the sour cream doesn’t curdle.
7. I spoon some of the chicken mixture into each tortilla, roll it up, and place it seam-side down in the baking dish.
8. I pour the sauce evenly over the enchiladas and sprinkle the rest of the shredded cheese on top.
9. I bake for 22 minutes, then broil for 1–2 minutes until the cheese is bubbly and golden.
10. I let them cool slightly before serving.

Servings and timing

This recipe makes 5 servings (about 2 enchiladas per person). It takes about 45 minutes total—10 minutes to prep and 25 minutes to cook, plus a couple of minutes under the broiler.

Variations

• I sometimes swap the chicken for shredded turkey or ground beef.
• For extra spice, I use Pepper Jack cheese or add chopped jalapeños to the filling.
• A sprinkle of fresh cilantro or sliced green onions on top adds freshness.
• I’ve served these with corn tortillas instead of flour for a slightly different texture.
• A drizzle of hot sauce or salsa verde on top gives it more zing.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover with foil and bake at 350°F for about 15 minutes, or microwave individual portions. These enchiladas can also be frozen before baking—just wrap tightly and freeze for up to 2 months.

FAQs

Can I make these ahead of time?

Yes, I often assemble the enchiladas and refrigerate them. When ready to bake, I add 5 extra minutes to the cook time.

Can I use rotisserie chicken?

Absolutely. It’s one of my favorite shortcuts—saves time and adds flavor.

Will corn tortillas work?

Yes, but I warm them first so they don’t crack when rolling. Flour tortillas are softer and easier to handle.

Can I make the sauce spicier?

Yes, I add extra diced green chilies, hot green salsa, or a dash of cayenne pepper to the sauce.

What sides go best with these enchiladas?

I usually serve them with Mexican rice, refried beans, or a simple side salad. Chips and salsa or guacamole also make great accompaniments.

Conclusion

These Creamy White Chicken Enchiladas with Green Chili Sour Cream Sauce are everything I want in a comfort meal—creamy, cheesy, and packed with flavor. Whether I serve them for a weeknight dinner or a family gathering, they’re always a hit. It’s the kind of dish that makes everyone go back for seconds.

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