White Chicken Enchiladas with Sour Cream Sauce

White Chicken Enchiladas

yield: 6 SERVINGS

prep time: 10 MINUTES

cook time: 25 MINUTES

total time: 35 MINUTES

Ingredients

  • 3 cups shredded chicken (I used a rotisserie chicken.)
  • 1 cup pepper jack cheese, shredded (divided)
  • 2 cups Mexican blend cheese, shredded (divided)
  • 2 teaspoons ground cumin
  • 8 medium flour tortillas
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 cup canned green chile salsa (or small can green chilies)
  • 3 green onions, chopped

Directions

1

Preheat the oven to 350 degrees.

2

Season chicken with cumin. Mix with 1/2 cup of Mexican blend shredded cheese and 1/2 cup pepper jack shredded cheese.

3

Spray a 9×13 casserole pan with non-stick spray. Roll each tortilla with chicken mixture and place in a pan with the seam side down.

4

Melt butter in a pan and in sprinkle flour. Whisk until smooth for about one minute. Remove from heat and whisk in chicken broth. Place back on heat until thickened and bubbly.

5

Let cool for at least 5-10 minutes, then combine with sour cream. (Don’t skip this step, as sour cream may curdle if you don’t let mixture cool.) Stir in green chili salsa as well.

6

Pour sauce over enchiladas and top with remaining shredded cheese.

7

Bake at 350 degrees for about 20-25 minutes until bubbly and slightly browned on top. Add chopped green onion before serving.

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62 Comments
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5.0 / 8 ratings
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You won’t believe how easy it is to make these mouthwatering White Chicken Enchiladas with Sour Cream Sauce!

Love enchiladas? 🙋

Try these cheesy White Chicken Enchiladas with a flavorful green chile and sour cream sauce! They come together so easily for a delicious weeknight meal that even your pickiest eaters will love.

This recipe is always such a big hit with my family. It’s smothered in cheesy goodness and easy to customize, if your family would prefer a spicier version.

easy enchilada recipe

Hip tips for making White Chicken Enchiladas with Sour Cream Sauce

  • I like to use a prepared rotisserie chicken because it’s such a convenient time-saver, but feel free to use leftover chopped chicken (or even turkey) instead! If you don’t have any leftover chicken and you’re starting from scratch, just deploy your favorite cooking method (roasting, poaching, etc.) to cook three chicken breasts.
  • Be sure to let the sauce cool before adding the sour cream and chiles. Don’t be tempted to skip this step, as the sour cream may curdle and leave a chunky mess if it gets too hot. Let the sauce sit for 5-10  minutes before adding the sour cream and chiles.
  • Speaking of sour cream, I recommend using full-fat sour cream for this recipe. It really adds to the richness of the sauce, and it will hold up better if you’re reheating leftovers the next day. But if your family is anything like mine, you won’t have any leftovers to reheat. These enchiladas are that good!

Print

White Chicken Enchiladas

yield: 6 SERVINGS

prep time: 10 MINUTES

cook time: 25 MINUTES

total time: 35 MINUTES

Creamy white sauce enchiladas with melted cheese that are a filling comfort food. Adapted from GonnaWantSeconds.com

Ingredients

  • 3 cups shredded chicken (I used a rotisserie chicken.)
  • 1 cup pepper jack cheese, shredded (divided)
  • 2 cups Mexican blend cheese, shredded (divided)
  • 2 teaspoons ground cumin
  • 8 medium flour tortillas
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 cup canned green chile salsa (or small can green chilies)
  • 3 green onions, chopped

Directions

1

Preheat the oven to 350 degrees.

2

Season chicken with cumin. Mix with 1/2 cup of Mexican blend shredded cheese and 1/2 cup pepper jack shredded cheese.

3

Spray a 9×13 casserole pan with non-stick spray. Roll each tortilla with chicken mixture and place in a pan with the seam side down.

4

Melt butter in a pan and in sprinkle flour. Whisk until smooth for about one minute. Remove from heat and whisk in chicken broth. Place back on heat until thickened and bubbly.

5

Let cool for at least 5-10 minutes, then combine with sour cream. (Don’t skip this step, as sour cream may curdle if you don’t let mixture cool.) Stir in green chili salsa as well.

6

Pour sauce over enchiladas and top with remaining shredded cheese.

7

Bake at 350 degrees for about 20-25 minutes until bubbly and slightly browned on top. Add chopped green onion before serving.

Brought to you by Hip2Save.

These White Chicken Enchiladas are so good. They were gobbled up immediately!

This is such a fantastic (and easy) homemade meal. I LOVED the added flavor of using seasoned chicken and the gentle heat provided by the pepper jack cheese. If your family would prefer something milder, then you can just omit that type of cheese and make up the difference by using extra Mexican blend cheese instead.

You can also adjust the heat with your green chile salsa selection. I used a medium green chile salsa, but you could easily swap this out for something milder or extra spicy if that’s your preference.

Enjoy!


Make this yummy Slow Cooker Enchilada Soup


Lina has a Bachelor's Degree from Northern Arizona University with 10 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.


Join The Discussion

Comments 62

  1. melody

    Wow…yummy… thank you 🙂

  2. Deb

    You had me at “sour cream!” Have you ever tried this with green enchilada sauce?

  3. Michelle

    I make one similar but you don’t need to cook the sauce-
    Cooked shredded chicken (2-4 cups enough to fill 8 shells)
    Small can diced green chills
    1 tbsp dry taco seasoning (more if you like it spicy)
    1/2 cup hidden valley ranch
    1/4 cup sour cream
    1 cups shredded Mexican cheese ( for filling)
    2 cups shredded Mexican cheese for topping
    8 flour shells
    Mix all the ingredients together in a bowl and divide between 8 shells and put into greased 9×13 pan cover with foil
    Bake at 375 for 25 min
    Take out too with remaining 2 cups cheese and bake uncovered for 5 more min! Enjoy!

    • Tamiko

      Is the ranch in the bottle or the powder package?

    • Brooke

      Who puts ranch in enchiladas? 🤢

      • Janelle

        The Midwest puts ranch on everything! #Southdakota

    • B

      If you put ranch on it, it’s not really enchiladas.

  4. Frecklelily

    Instead of sour cream, try Greek yogurt! It tastes fabulous!

    • Lina (Hip's Modern Martha)

      Great – thank for sharing!

  5. desiree

    I make chicken enchiladas but I use cream of mushroom soup with diced chile’s so yummy yum

  6. Gail

    I use cream of chicken in a similar recipe instead of sour cream, it’s delicious!

    • Lina (Hip's Modern Martha)

      Awesome – thanks Gail!

  7. Erika

    Mmm..that looks delicious!! Definitely trying this recipe. Thanks!

    • Lina (Hip's Modern Martha)

      Enjoy Erika!

  8. Rose

    Also can make it with Picante Sauce bottle and Sour cream and Cream of Chicken Cambell can. Mix all three and then mix whith chicken.

  9. Mamarenie

    I’ve made these.. so good!

  10. Proudmommaof6(7thOnTheWay)

    I prefer chicken enchiladas with a made from scratch tomatillo sauce.

    • Lina (Hip's Modern Martha)

      Sounds yummy 👍

    • Jessi

      Recipe for homemade tomatillo sauce??

  11. Deanneg2

    I make this and my picky 14 yr. old LOVES it!!!

    • Lina (Hip's Modern Martha)

      Yum! Thanks for sharing. I didn’t think my kids would eat it and they enjoyed it also 👍🏻

  12. jos419

    This looks amazing. …I’m making this tonight! 😉

    • Lina (Hip's Modern Martha)

      Great! Enjoy 😀

  13. Holly

    Made last night with green enchilada sauce. Even my picky eater who only likes PBJ gobbled it up! Wow! Thanks.

  14. LeAnne

    This recipe is so amazing thank you so much for sharing it. My super picky eaters wanted more and have talked about these enchiladas for days. It’s easy and delicious mmmmmmmmm.

    • Lina (Hip's Modern Martha)

      I’m so happy – yay! Thanks for sharing LeAnne. 😊

  15. Natalie

    What I like about this recipe is no cream of chicken soup!!!!

    • Lina D

      Yes! And it’s delicious!

  16. Joyce

    I made this last night with boneless thighs and it was spectacular! Our guest requested the recipe! We just loved it. Thank you so very much for sharing.

    • Lina D

      This makes my day! ❤️thanks Joyce

  17. Sharon R.

    I made these today, delish. I made my own stock from bone in chicken breasts i roasted. I also added some cilantro and cayenne for some spice.
    Great recipe. I will do these again. Looking for a great recipe for enchaladas in red sauce as well.
    Thanks

    • Lina D

      Thanks for sharing Sharon! Sounds delicious!

  18. Justine

    This recipe is wonderful. I added some sauteed zucchini, onion and corn. I also added sauteed red pepper to the sauce. Delicious!!!!

    • Lina D (Hip2Save Sidekick)

      Great! Thanks for your feedback!

  19. Roxanne

    Delicious! I changed it up a bit, too. I’m not a big cumin fan, and I was worried that the chicken might get a little dry when cooking. I didn’t want to add the calories of soup, so I 1.) cut the cumin to 1 tsp 2.) used plain cheeses instead of Monterrey jack 3.) added 1/4 cup pico de Gallo and 1/4 cup tomatillo to the chicken to spice it up and keep it moist. WOW! Wonderful! 👍

    • Lina D (Hip2Save Sidekick)

      Great thanks so much for sharing!

  20. Peggy

    Just cleaned up after having this for super. Everyone liked it very much.

    • Lina D (Hip2Save Sidekick)

      Hooray! Thanks so much Peggy for reporting back!

  21. Cindy S

    This recipe is excellent. My whole family and friends love it! You can also use corn tortillas if desired, i love both. Yummy!!!

  22. Jojo

    So so good! My picky eaters cleaned their plates! I added a little fresh shredded spinach to each enchilada. Delicious!

    • Lina D (Hip2Save Sidekick)

      That’s a great idea! Yum- thanks for sharing 👍

  23. ladyashiri

    The recipe as prepared works out to roughly 600 calories per enchilada. If you want to cut down on that, the main source of the calories is the cheese.

  24. Lesmy Gallardo

    Can I use corn tortillas instead of flour tortillas?

    • Lina D (Hip2Save Sidekick)

      Sure 👍

  25. Linda N

    Does anyone else think this sauce is way to thick? I thinned mine with a little milk and it was delicious.

  26. Pat

    Thank you. I can do this without the salsa. We can’t eat spicy foods.

  27. Gaye Zezulka

    Could you please tell me how many carbohydrates and sodium by chance?
    Thank you!

  28. sheenah

    Thank you for sharing this recipe. I just made it for tonight’s dinner!

    • Lina D (Hip2Save Sidekick)

      Oh I’m so glad! Thanks Sheenah!

  29. mary

    so is it 2 tortillas per meal?

  30. starfarm

    The original recipe sounds so delicious. That said, all of the variations sound equally delicious. My mind is zonking out here! I am so making this – soon. Thank you for sharing this recipe and all of the variations.

  31. tinabuell

    I’m trying this today. Yum!

  32. Sarah

    I usually make homemade red enchilada sauce but I want a change (I am tired of my usual recipes). I’m giving this a try tonight. I’ve also never used flour tortillas for enchiladas but I just purchased a big pack so I have everything I need. Big bonus at this time! Thanks for the recipe!!

    • Lina D (Hip2Save Sidekick)

      Oh I love when that happens – enjoy!

  33. Wendy

    Excellent!!! I made it with green salsa verde and it was awesome!

    • Lina D (Hip2Save Sidekick)

      Oh perfect! Thanks for sharing 👏

  34. Hipgrandma

    These are phenomenal. A real winner!

  35. Kelly

    I make this except I had chopped onion and a tsp of chilli powder to the chicken mixture then fill my tortillas and add cheese. I follow the rest of the recipe steps as they appear.

  36. Deb

    Can you make these ahead to any point? If so, at what point can I stop, refrigerate and finish just before eating?

    • Lina D (Hip2Save Sidekick)

      Ya I would compile the whole thing, refrigerate, and then place in the oven when ready to eat.

  37. Mike Smith

    Tastes delicious but 10 minute prep made me laugh. Waiting for the sauce to cool takes “5-10” just in itself! Let’s me realistic and say 25 minutes minimum.

  38. Tammy

    This is an easy tasty dish. Everyone loves it!

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