Rich and creamy, these White Chicken Enchiladas are easy chicken enchiladas that are covered in a simple sour cream and green chile sauce.
Originally posted March 15 2011 – I originally posted this right after the birth of my 2nd child, and now, 6 years later, it’s still a favorite enchilada recipe. These White Chicken Enchiladas are different than your traditional enchiladas – filled with chicken and cheese and covered in a creamy sour cream and green chile sauce. The green chiles give them a lot of flavor without too much heat, which makes these very family friendly. These White Chicken Enchiladas are the perfect Tex-Mex dinner recipe!
The original post from 2011 follows:
Call me crazy, but I have to admit that I really am starting to miss being in the kitchen. Don’t get me wrong – it’s been great having some time off – not having to worry about what to make, having the energy to make it, and even having to go to the grocery store. But it’s been over a week now since I’ve cooked anything, and I am so blessed to have family and friends bringing food this week. My body is telling me to take it easy, but my mind keeps going to different recipes I want to try. And yes – I’ve found myself flipping through a Rachael Ray magazine or a cookbook more than once these last few days. At least I know that when the time is right, I’ll be jumping right back into the kitchen!!
The recipe:
This is a recipe that I’ve wanted to try forever. It’s from one of my favorite blogs – Cassie Craves – and is listed as one of her most popular recipes. And I can see why, because these are absolutely fabulous. But I’ve found that some of the best recipes that have come out of my kitchen are from other food blogs!! If you are an enchilada fan, this is one that you need to put on your menu right away!
Looking for more enchilada recipes?
These Easy Enchiladas are just that – super easy! If you’re looking for a vegetarian option, try these Sweet Potato and Black Bean Enchiladas. Or try these Chicken, Black Bean and Zucchini Enchiladas with Creamy Green Chile Sauce for something a little different.
Or try these enchilada recipes from around the web: Ranch Chicken Enchiladas from The Recipe Critic, Skinny Enchiladas from Boys Ahoy, or these Honey Lime Chicken Enchiladas from The Girl Who Ate Everything.
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Rich and creamy, these White Chicken Enchiladas are easy chicken enchiladas that are covered in a simple sour cream and green chile sauce.
Ingredients
- 8 8-inch flour tortillas
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups cooked, shredded chicken
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 14 oz chicken broth
- 1 cup sour cream
- 1 7-ounce can diced green chiles
- cilantro for garnish, optional
Instructions
Preheat the oven to 425ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
Combine 1 cup of the cheese and the chicken. Place some of the mixture down the center of each tortilla and roll up, placing in the prepared dish, seam side down.
Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth. Cook the mixture until thickened. Stir in the sour cream and the green chiles. Pour the mixture over the top of the enchiladas. Sprinkle the remaining cheese over the top.
Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly. Sprinkle with cilantro before serving, if desired.
Notes
adapted from Cassie Craves
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 835
- Sugar: 0 g
- Sodium: 1038 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 0 g
- Protein: 47 g
- Cholesterol: 157 mg
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Kitten with a Whisk says
March 15, 2011 at 1:38 pmCassie's blog is one of my favorties too! I've been meaning to try this one for a while and now I just might have to!
PS- If I don't cook for a while, I go through "withdrawls" too. =)
Cassie says
March 15, 2011 at 2:31 pmThanks so much for the shout-out, Deborah!! I'm so glad you liked these, too. They are so simple and delicious — my favorite kind of food! 🙂
Maria says
March 15, 2011 at 2:40 pmMmm! Maybe I will make enchiladas tonight!
Steph@PlainChicken.com says
March 15, 2011 at 3:43 pmThese look great!
Joanne says
March 15, 2011 at 4:31 pmI would definitely crave getting in the kitchen if I were you, so I totally understand. I love enchiladas but have never had a white version. These look so good!
Val says
March 15, 2011 at 11:14 pmLooks amazing!
teresa says
March 15, 2011 at 11:43 pmi haven't had enchiladas like this in a while, i love them!
fitnessnfoodiegirl says
March 16, 2011 at 1:33 amThose look great! I think enchiladas is going to be on the menu this week!
Monet says
March 17, 2011 at 3:56 amI know you will be up and cooking in no time…I get the same urge when I have to be off of my feet. I can't imagine how hard its going to be for me when I have a baby. Thank you for sharing this delicious recipe. I'm hungry now! I hope you have a blessed and peaceful day tomorrow. Hugs from Austin!
Abby says
March 19, 2011 at 12:45 amI just bookmarked this at Cassie's blog! Great minds think alike, huh?
grace says
March 19, 2011 at 6:15 ami like red sauce. i like green sauce. neither, though, can come close to a white sauce when it comes to enchiladas. delicious.
jessie says
May 18, 2011 at 4:46 pmThese were fabulous! Thanks for the recipe!
Jackie says
May 2, 2012 at 8:25 amHi Deborah,
I just wanted to say a couple of things:
1. I love your blog
2. Yr a friend in my head
3. I’m making this recipe for my Cinco de Mayo/Cotto vs Mayweather fight party on Saturday.
4. I love all your recipes.
5. Daz it!!
Jackie
Kim says
January 31, 2013 at 2:19 pmLooks delish. Can’t wait to try it. Hope you don’t mind I linked to it on my site.
Val from PA says
February 26, 2013 at 10:35 amJust tried this last night after seeing it included in the “No Waste Menu Plan” that you posted a few weeks ago… It was scrumptious!! I really just wanted to eat the yummy sauce right out of the pan and forget about the enchiladas altogether but I restrained myself… My whole family loved them! Served them with some Mexican rice and chips and salsa… Definitely my kind of meal! Thanks for the menu plan/grocery list, by the way! Happy to say I’m using it this week and have loved everything so far!
Emily says
February 27, 2013 at 6:20 pmI only assumed when you said 1 can of chicken broth that you meant a 14 oz can. After following all the directions, my sauce turned out the consistency of soup..
Deborah says
February 27, 2013 at 10:20 pm@Emily, it should thicken up some when cooked in the flour/butter mixture. And then it thickens just a bit more when the sour cream is added. It’s not super thick, but shouldn’t be really thin, either.
Sue Rolls says
January 5, 2019 at 11:05 amI want to make these enchiladas but need to know if you can make a couple of days ahead and refrigerate.
Deborah says
January 11, 2019 at 10:36 pmI haven’t tried making these ahead of time, but I would guess that if you make them ahead up until the baking step, and then just baked them the day of, they would be fine.
Icela says
April 11, 2019 at 7:23 pmI dont see why not. Health department recommends tossing cooked food and dairy after 7 days (last I checked). But if it were me, I would make the enchiladas (cover with damp napkins to keep tortillas from drying out) and make the sauce without adding the sour cream. On the day of, heat sauce up and add sour cream and throw it in the oven 🤷🏾♀️
Carole says
February 28, 2013 at 2:05 pmHi there. The current Food on Friday on Carole’s Chatter is collecting links to posts about Mexican dishes and flavours. I do hope you link this one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.
Carole says
February 28, 2013 at 6:02 pmDeborah, thank you for linking this in to Food on Friday. We have got a super collection of Mexican dishes. I hope you have stopped by some of the other links to check them out!
Ps I have just signed up to follow your blog. A follow back to Carole’s Chatter would be wonderful – or have you already followed? Cheers
Kim says
February 28, 2013 at 9:24 pmI tried this tonight and we loved it. I was worried it would be bland though, so I added a few things. I sautéed an onion, then added a can of chilies to the pan, then I added my cooked chicken. I seasoned it with chili powder and smoked salt and then added the juice of two limes. I let it simmer for about 15 minutes, then proceeded with the recipe. The chicken was so so so so good, and the sauce complimented it so well. We all loved it.
Carol says
March 29, 2014 at 11:41 amCan this be made ahead of time (stored in fridge) then baked when ready to serve? Not sure if the sauce would made it soggy?
Deborah says
March 29, 2014 at 10:43 pmI haven’t tried these specific enchiladas, but I have made enchiladas ahead of time with great success. I’m guessing they would still be great made ahead of time.
Nichole says
May 28, 2014 at 4:38 pmJust popped these in the oven! I have four girls and they are all drooling in anticipation right now.
Nichole says
May 28, 2014 at 5:25 pmYep! They were fantastic! Thanks for the great recipe!!
Deborah says
May 28, 2014 at 9:18 pmYay! So glad – these are one of our favorites!!
Catherine says
August 17, 2014 at 11:05 amThese freeze well. My sister makes a version of this at her restaurant and has frozen them. We top with lettuce, tomato, salsa and sour cream, grated cheese and slices of jalapeño.
Deborah says
August 18, 2014 at 10:56 amThanks – that is great to know!
Nikki says
January 16, 2015 at 8:10 pmI made this recipe for the first time tonight. I dolled up the chicken with sauteed onions, garlic, salt and pepper and proceeded with the remainder of the recipe! Turned out great! I will def make this again! So simple and tasty!
Deborah says
January 16, 2015 at 11:02 pmYum! So glad you liked the recipe!
Busy Mom says
August 11, 2015 at 9:48 amLoved these creamy, cheesy enchiladas! I’ve made several different but similar green chicken enchiladas with flour tortillas recipes, and this one was definitely my favorite 🙂
Thanks for sharing this delicious recipe!
Marilyn says
March 31, 2018 at 4:18 amThese are Great! I made them for a family get together. We have very picky caught in laws, lol. Everyone loved them. This goes on top of my go to list! Thank you. ( I think I’ll use pepper jack cheese for my “Mexicali friends though)
★★★★★
Deborah says
April 4, 2018 at 6:45 amAwesome – I’m so glad that even the in-laws loved them!
Jaclyn says
June 25, 2018 at 10:11 amI am so glad I came across this recipe and cannot wait to make it tonight! Not a huge fan of sour cream- can I skip that part or do you really not taste sour cream??! Thank you!
Merlyn says
August 3, 2018 at 7:35 amCan these be made in microwave? My oven is on the blink. I know they won’t brown but that’s ok.
Doreen says
August 14, 2018 at 9:57 amHello Deborah… I don’t usually give reviews but it would be rude of me if I didn’t give credit where credit is deserved. I’ve made these enchiladas twice in the last month and they are a hit in my house. I must admit that I use corn tortillas that I’ve lightly fried in veggie oil to soften and drained on a cookie sheet covered in paper towels. I need to make a lot for my family of 5, two 20 year old boys and a teen age girl all have healthy appetites. Being a Mexican family and having tried flour tortillas for enchiladas in the past, the taste and texture just don’t hit the right note. What makes these so great is the cheesy, white sour cream sauce with canned green chiles. So fast and easy to make that if I skipped the arroz or frijoles my family might not even notice. Muchas Gracias from an old Chicana Abuela
★★★★★
Deborah says
August 28, 2018 at 10:10 amThis is one of the best comments I have received – thank you so much!!!
Maggie Unzueta says
August 27, 2018 at 7:53 amIt looks delicious. I wish this were in front of me right now.
Debby says
August 29, 2018 at 7:46 amMaking this for a family in need from church. Do I use chicken breasts, or any part of chicken? Also how do you cook your chicken so it isn’t dry prior to assembly enchiladas. How long to reheat this after it has been in refrigerator ? Thank you
Deborah says
September 4, 2018 at 2:47 pmI will usually use whatever I have on hand. Sometimes that is chicken breasts that have been grilled or baked, or I’ve been making them in the Instant Pot a lot lately. You can also use a rotisserie chicken, or cook a whole chicken in the slow cooker. Breasts will dry out much easier, so if you are worried about dry chicken, I’d suggest using a whole chicken and shredding it. To reheat, I will usually put it in the oven (covered with foil) at 350 and bake until it is bubbling around the edges, probably around 20-30 minutes.
Christina Chime says
September 21, 2018 at 4:27 pmLove it love. The family is in love. I usually do a different version of chicken enchiladas but this one was yummy. I combined the sauce with the chicken then filled the tortillas. Yummy
★★★★★
Deborah says
September 25, 2018 at 1:53 pmI’m so glad you liked them!! We love them and are actually having them for dinner tonight!
Michelle says
September 26, 2018 at 4:30 pmI have Rotel but not plain green Chile’s, do you think that would be ok?
Corinne says
October 7, 2018 at 7:12 amExcellent dish. I used 2 cans of the Kirkland chicken breast. I also put some of the sauce in each enchilada before I rolled it up and I only used 8 oz of the cheese but next time will use 16 oz. Thank you for the recipe.
Deborah says
October 9, 2018 at 11:21 amI’m so glad that you enjoyed them!
E-World Cooking says
November 27, 2018 at 1:14 amOne of my favorite dish two times i made it in my home and get amazing taste and enjoy the dish with my family. Especially chicken with cream provide good taste ,thanks for sharing .
★★★★★
Deborah says
November 27, 2018 at 7:27 amI’m so glad you enjoyed it!
Janet M Staed says
December 16, 2018 at 1:00 pmCan’t wait to try this recipe. I love Enchiladas with white sauce.
Noticed another recipe playing on the side for Meringue Cookies. Look so easy and know my granddaughter would love to make these. At the end it shows going in the oven but the instructions did not show oven temperature or how long to cook. Can you provide these?
Deborah says
December 16, 2018 at 7:30 pmYes! Here is the recipe for the meringue cookies. I hope you enjoy both! https://www.tasteandtellblog.com/meringue-cookies/
Natalie says
December 19, 2018 at 12:18 amMy absolute favourite Mexican dish! My bf is completely crazy at chicken enchiladas, he even finds a way cooking this by himself xD Sour cream is the good choice for this amazing combination 😉
– Natalie
Lyn says
December 23, 2018 at 3:29 pmThis is a quick and easy recipe to make. One thing I would change is to put some of the cream mixture on the bottom layer of the pan, then place the filled tortillas on top of that. Then spread the rest of the cream on top, then sprinkle cheese. Without the bottom layer of cream, it can be difficult cutting out and removing enchiladas to serve. But this is a very delicious recipe. Thanks, I plan to make this again
★★★★
Ann says
December 25, 2018 at 4:21 pmLove this recipe, making it for late Christmas dinner after a huge brunch.. I like to saute 1/2 a medium onion to add to the chicken filling.
★★★★★
Maddie says
January 4, 2019 at 7:34 pmNo spices?! This would be incredibly bland without any. I added in paprika, cumin, garlic powder, red pepper flakes, oregano, salt and pepper.
★★★
Maureen says
January 10, 2019 at 3:17 pmThese were so delish my whole family enjoyed it!
★★★★★
Deborah says
January 11, 2019 at 10:05 pmYay – I’m so glad you liked them!
Heather says
January 26, 2019 at 4:11 pmI’ve made this dish for my family twice now, and I can’t put into words how delicious it is. Even my super picky toddler scarfs these enchiladas down. They’re out of this world!
★★★★★
Marlene says
February 17, 2019 at 10:42 amOMG! These are soooo delicious! This is now my favorite enchilada recipe and will definitely serve this when company comes. I tweaked the recipe a bit by adding a can of black beans and used leftover roast chicken. So very yummy!
★★★★★
Jennifer Kurth says
February 24, 2019 at 10:56 amI ade these for dinner, and they were amazing. I did poach my chicken in chicken broth seasoned with cumin salt and pepper. Since I doubled the recipe I forgot to buy two cans of diced green chiles but it was just fine without the second can. I’ll definitely be keeping this in my rotation, thanks for the great recipe!
★★★★★
Amanda MacIntire says
March 10, 2019 at 5:33 pmYep, these are “the bomb” as my kids say. I used a rotissere chicken from the local mega mart, pulled and shredded, added some cumin, garlic powder, a little chili powder and sauteed with some diced onion til the onion was soft, then assembled. I definately recommend spooning some of the sauce mixture into the bottom of the baking dish so the enchiladas are easy to serve and it keeps them from being too dry. I have made these with flour tortillas and corn; the flour can get a bit doughy or gummy if the filling is cold. Either way, these are easy to make, but look and taste like Chef Aaron Sanchez made them.
★★★★
Anna says
April 8, 2019 at 2:59 pmJust made these!!! Sooo yummy!!
Deborah says
April 19, 2019 at 12:23 amI’m so glad you liked them!