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White Chicken Enchiladas – super easy sour cream chicken enchiladas that are made with lots of creamy and tangy sour cream for a delicious white sauce. They are cheesy, full of flavor and great for dinner anytime!
Enchiladas might be one of my favorite dinners. When I was growing up my mom made ground beef enchiladas with a red sauce quite often. Green Chili Chicken Enchiladas are also a favorite. But these chicken enchiladas with white sauce are a must in the rotation.
Over the years I have experimented with different flavors of enchiladas – Pork Enchiladas, Sour Cream Enchiladas, and even Breakfast Enchiladas. These chicken enchiladas with white sauce for a little bit of a twist, but they are still cheesy, delicious, and a must make for sure.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Corn Tortillas – corn tortillas are traditional for enchiladas in Mexico, but if you want to use flour tortillas this works great with those as well.
- Shredded Chicken – great use of leftover or rotisserie chicken
- Taco Seasoning – you can use store bought or make your own Taco Seasoning (this also cuts down on the sodium)
- Cheddar Cheese
- Green Chiles
- Cream Cheese
- Butter
- Flour
- Chicken Broth – you can use low or no sodium
- Sour Cream
How Do You Make White Chicken Enchiladas
- Season Chicken. Start my mixing cooked shredded chicken with a little taco seasoning. You can use rotisserie chicken for this, leftover chicken or just cook up a large chicken breast and shred it.
- Make Filling. The filling is the shredded chicken, cream cheese, cheddar cheese, and a can of diced green chilies. Mix all of this together until it is well combined.
- Roll Up. Next you roll up the enchiladas. Fill each tortilla with about 1/4 cup of the filling. You don’t want to over fill them or they will tear. Place them all seam side down in a baking dish.
- Make White Sauce. In saucepan over medium heat, melt the butter. Add flour and cook for a couple minutes, you want to stir constantly. Slowly whisk in chicken broth and bring to boil. Let it cook for a few minutes until it thickens slightly. You want to keep stirring so the sauce doesn’t burn. Then you remove the pan from the heat and stir in sour cream, chilies, salt and pepper.
- Bake. Pour the sauce over enchiladas and sprinkle with remaining cheese. Bake at 350 for 30-35 minutes until hot and bubbly.
- Serve. Let the enchiladas sit for a couple minutes before serving. This makes it so much easier to serve them!
Recipe Tips & Suggestions
- Corn vs Flour Tortillas is always the question with enchiladas. In Mexico enchiladas are corn tortillas, burritos are flour. I prefer corn tortillas, so that is what I always use. But you really can use whatever you enjoy.
- Make Ahead. Great to make for a friend or neighbor who needs dinner or have on hand for when life gets busy. Make ahead and have them ready in the fridge to just put in the oven at dinner time.
- Leftover Chicken. This is a really great recipe to use leftover chicken in or rotisserie chicken. You season with a few spices when mix the filling, so any chicken will work great.
- When making the sauce make sure to remove the pan from the heat before you add the sour cream. Sour cream can separate and curdle very easily when heated quickly, so remove it from the heat and stir it in quickly for the best results.
Storage
Store any leftovers in an airtight container in the fridge. They will last for 2-3 days. If you have a lot leftover, you can cover the pan with foil and bake until they are warmed through.
Freezing
After you pour the sauce over the enchiladas you want to cover them tightly with foil and place them in the freezer. To thaw, just place them in the fridge overnight and then bake according to the directions.
Serving Suggestions
One of the things I like most about Mexican type recipes is all the side dishes that go with it. I could live on Chips and Guacamole and all of the other delicious options.
More Mexican Recipes to Try
White Chicken Enchiladas
Video
Ingredients
- 12 corn tortillas, warmed in wet paper towel
- 2 cups shredded chicken tossed
- 2 Tablespoons taco seasoning
- 2 cups cheddar cheese, divided
- 4 oz can diced green chilies
- 4 oz cream cheese
White Sauce
- 3 Tablespoon butter
- 3 Tablespoon flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 oz can diced green chilies
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. Spray a 13×9 inch baking dish with non stick spray. Set aside.12 corn tortillas
- Mix shredded chicken with taco seasoning until everything is well coated. Mix with 1 cup of the cheddar cheese, cream cheese and green chilies2 cups shredded chicken tossed, 2 Tablespoons taco seasoning, 2 cups cheddar cheese, 4 oz can diced green chilies, 4 oz cream cheese
- Once that is all mixed together you will fill each tortilla with about 1/4 cup of the mixture and roll them up. Place them seam side down in baking dish.
- In saucepan over medium heat, melt the butter. Add flour and cook for 2 minutes, you want to stir constantly. Slowly whisk in chicken broth and bring to boil. Let it cook for a few minutes until it thickens slightly, stirring constantly.3 Tablespoon butter, 3 Tablespoon flour, 2 cups chicken broth
- Remove the pan from the heat and stir in sour cream, chilies, salt and pepper.1 cup sour cream, 4 oz can diced green chilies, Salt and pepper to taste
- Pour the sauce over enchiladas and sprinkle with remaining cheese.
- Bake 30-35 minutes until hot and bubbly.
- Let the enchiladas sit for a couple minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This has all of my favorite flavors!!
This meal quickly became a favorite at my house! So comforting!