Creamy Chicken Enchiladas with Sour Cream White Sauce
These creamy White Chicken Enchiladas are filled with shredded chicken and Monterey Jack cheese, then topped with a rich sour cream and green chili sauce. Perfect for a cozy weeknight dinner or when you’re craving something cheesy and comforting!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
- Diet: High-Protein
Ingredients
- 8–10 small flour tortillas
- 3 cups cooked chicken, shredded or chopped
- 3 cups Monterey Jack cheese, shredded (divided)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies (mild)
- 2–3 tablespoons green onions, sliced
Instructions
1. Preheat oven to 350°F (177°C) and spray a 9×13-inch baking dish with nonstick spray.
2. In a bowl, mix the shredded chicken and 1 cup of the cheese.
3. Fill each tortilla with the chicken-cheese mixture, roll up, and place seam-side down in the baking dish.
4. In a skillet, melt the butter over medium heat. Whisk in flour and cook for 1 minute.
5. Remove from heat and slowly whisk in chicken broth. Return to heat and cook until thickened, about 3–5 minutes.
6. Let cool slightly, then stir in sour cream and green chilies until smooth.
7. Pour the sauce evenly over enchiladas and top with remaining 2 cups cheese.
8. Bake uncovered for 20–25 minutes, or until bubbly and heated through.
9. Broil for 1–2 minutes if a golden top is desired.
10. Garnish with sliced green onions and serve warm.
Notes
• Use rotisserie chicken for a quick shortcut.
• For extra heat, swap in hot green chilies or add cayenne to the sauce.
• Great served with Spanish rice, beans, or salad.
Nutrition
- Serving Size: 1 enchilada
- Calories: 480
- Sugar: 3g
- Sodium: 830mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg