White Chicken Enchiladas with Green Chili Sour Cream Sauce
Creamy, cheesy enchiladas filled with shredded chicken and topped with a tangy green chili sour cream sauce, perfect for a comforting weeknight meal.
Ingredients
For the filling
- 2 cups boneless skinless chicken breasts Cooked and shredded
- 2.5 cups shredded Monterey Jack cheese or Pepper Jack cheese Divided
- 5 ounces cream cheese
- 2 teaspoons garlic powder
For the sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
For assembly
- 10 pieces soft flour tortillas
Instructions
Preparation
- Begin by cooking the chicken using your preferred method—boiling, baking, or using a rotisserie chicken. Once cooked, preheat your oven to 350 degrees.
- In a mixing bowl, shred the cooked chicken into bite-sized pieces. Add 3/4 cup of shredded cheese, garlic powder, and cream cheese. Mix until combined.
Making the sauce
- Melt the butter in a saucepan over medium heat. Stir in flour and taco seasoning for about a minute.
- Gradually add chicken broth while whisking continuously until smooth and thickened.
- Lower the heat and stir in sour cream and diced green chilies. Mix well and remove from heat.
Assembly and Baking
- Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a greased 9x13 inch baking dish.
- Pour the green chili sauce over the enchiladas, covering them well. Sprinkle remaining cheese on top.
- Bake for 30 minutes; then broil on high for a few minutes until the cheese is bubbly and golden.
Notes
For extra flavor, use a rotisserie chicken. Warm tortillas slightly before rolling to prevent tearing. You may add chopped spinach or bell peppers to the filling for added veggies.