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–+ servings
sour cream chicken enchiladas

Creamy White Chicken Enchiladas

Comforting, creamy, and full of flavor, these White Chicken Enchiladas come together with ease and reheat beautifully. A Tex-Mex classic reimagined with tender chicken, gooey cheese, and a mild sour cream sauce — perfect for cozy nights and family dinners alike.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main
Cuisine Tex-Mex
Servings 6 servings
Calories 520 kcal

Equipment

  • 9x13-inch Baking Dish
  • Medium mixing bowl
  • Saucepan
  • Whisk
  • Spatula
  • Microwave or pan (to warm tortillas)

Ingredients
  

Filling

  • 2 cups shredded cooked chicken rotisserie or leftover
  • 1 cup Monterey Jack cheese shredded
  • salt, pepper, and Adobo seasoning to taste

Assembly

  • 10 flour tortillas taco size

White Sauce

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth low sodium preferred
  • 1 cup sour cream
  • 1 can diced green chiles 4 oz (do not drain)
  • 1 cup Monterey Jack cheese shredded, for topping

Instructions
 

  • Preheat oven to 350°F and lightly grease a 9×13-inch baking dish.
  • In a bowl, mix shredded chicken with 1 cup of cheese, salt, pepper, and Adobo seasoning.
  • Warm tortillas until soft. Fill each with chicken mixture, roll up, and place seam-side down in baking dish.
  • In a saucepan, melt butter over low heat. Whisk in flour and stir for 1 minute until lightly golden.
  • Gradually whisk in chicken broth. Stir until sauce thickens and becomes glossy.
  • Remove from heat. Whisk in sour cream and green chiles. Do not boil.
  • Pour sauce over enchiladas and spread to coat evenly.
  • Sprinkle remaining 1 cup of Monterey Jack cheese on top.
  • Bake uncovered for 20–25 minutes until bubbly and cheese is melted. Broil 1–2 minutes for a golden top if desired.
  • Let rest for 5 minutes before serving. Garnish with herbs or salsa if desired.

Notes

Use freshly shredded cheese for better melting. Warm tortillas prevent cracking. Don’t boil the sauce after adding sour cream or it may curdle. Make ahead and refrigerate for up to a day before baking.

Nutrition

Calories: 520kcalCarbohydrates: 28gProtein: 32gFat: 30gSaturated Fat: 15gCholesterol: 95mgSodium: 740mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 450IUVitamin C: 6mgCalcium: 250mgIron: 2.4mg
Keyword chicken enchiladas, comfort food, Sour Cream Sauce
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