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!
MY LATEST RECIPESThe 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.
Like what you see here? Make sure you are following Taste and Tell for more great recipes and ideas!!
Facebook ** Pinterest ** Twitter ** Instagram ** Google+
or you can subscribe to my newsletter or Feedly or Bloglovin
White Chicken Enchiladas
Rich and creamy, these White Chicken Enchiladas are easy chicken enchiladas that are covered in a simple sour cream and green chile sauce.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
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
SHOP THIS POST:
Don’t miss a thing! Follow me on Pinterest to see what I’m pinning!
Cassie'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. =)
Thanks 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! 🙂
Mmm! Maybe I will make enchiladas tonight!
These look great!
I 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!
Looks amazing!
i haven't had enchiladas like this in a while, i love them!
Those look great! I think enchiladas is going to be on the menu this week!
I 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!
I just bookmarked this at Cassie's blog! Great minds think alike, huh?
i like red sauce. i like green sauce. neither, though, can come close to a white sauce when it comes to enchiladas. delicious.
These were fabulous! Thanks for the recipe!
Hi 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
Looks delish. Can’t wait to try it. Hope you don’t mind I linked to it on my site.
Just 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!
I 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..
@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.
Hi 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.
Deborah, 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
I 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.
Can this be made ahead of time (stored in fridge) then baked when ready to serve? Not sure if the sauce would made it soggy?
I 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.
Just popped these in the oven! I have four girls and they are all drooling in anticipation right now.
Yep! They were fantastic! Thanks for the great recipe!!
Yay! So glad – these are one of our favorites!!
These 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.
Thanks – that is great to know!
I 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!
Yum! So glad you liked the recipe!
Loved 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!
These 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)
★★★★★
Awesome – I’m so glad that even the in-laws loved them!
I 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!
Can these be made in microwave? My oven is on the blink. I know they won’t brown but that’s ok.
Hello 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
★★★★★
This is one of the best comments I have received – thank you so much!!!
It looks delicious. I wish this were in front of me right now.
Making 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
I 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.
Love 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
★★★★★
I’m so glad you liked them!! We love them and are actually having them for dinner tonight!
I have Rotel but not plain green Chile’s, do you think that would be ok?
Excellent 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.
I’m so glad that you enjoyed them!