Creamy White Chicken Enchiladas with Green Chili Sour

Why Make This Recipe

Creamy White Chicken Enchiladas with Green Chili Sour are a delicious and satisfying meal that everyone will love. They combine tender chicken, creamy cheese, and a hint of spice from green chilies, making them perfect for a family dinner or a casual get-together with friends. These enchiladas are easy to make and are sure to impress!

How to Make Creamy White Chicken Enchiladas with Green Chili Sour

Ingredients

• 2 cups boneless (skinless chicken breasts)
• 2.5 cups shredded Monterey Jack cheese or Pepper Jack cheese
• 5 ounces cream cheese
• 2 teaspoons garlic powder
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 tablespoon taco seasoning
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounces canned diced green chilies
• 10 soft flour tortillas

Directions

1. Cook the chicken using your preferred method—boil, bake, or use a rotisserie chicken.
2. Once the chicken is cooked, preheat the oven to 350°F and grease a 9×13-inch baking dish.
3. Shred the cooked chicken with a fork if needed, and add it to a bowl. Mix in 3/4 cup of shredded Monterey Jack cheese or Pepper Jack cheese, garlic powder, and cream cheese. Stir well to combine.
4. In a saucepan, melt the butter, then stir in the flour and taco seasoning. Cook for about 1 minute. Add 2 cups of chicken broth, whisking until smooth. Stir in 1/2 cup of shredded cheese and cook over medium heat until the sauce thickens and bubbles.
5. Stir in the sour cream and green chilies, making sure not to bring it to a boil. Remove the saucepan from the heat.
6. Spoon some of the chicken and cheese mixture into each tortilla, roll it up, and place the rolled tortillas in the baking dish.
7. Pour the sauce over the enchiladas and top with the remaining shredded cheese.
8. Bake for 22 minutes, then broil on high for an additional 3 minutes to brown the cheese.

How to Serve Creamy White Chicken Enchiladas with Green Chili Sour

Serve your enchiladas hot out of the oven with a side of rice or beans. You can also top them with fresh cilantro, diced tomatoes, or avocado for added freshness and color. A dollop of sour cream on top adds extra creaminess!

How to Store Creamy White Chicken Enchiladas with Green Chili Sour

If you have leftovers, store the enchiladas in an airtight container in the refrigerator. They should stay fresh for about 3-4 days. You can also freeze them before baking. Just wrap them tightly and they can last up to 3 months in the freezer.

Tips to Make Creamy White Chicken Enchiladas with Green Chili Sour

• Use rotisserie chicken for a quicker preparation time.
• Feel free to adjust the spice level by using different types of cheese or adding more green chilies.
• Make sure to coat the tortillas well in the sauce to keep them moist.

Variation

You can easily switch the chicken for shredded beef or add more vegetables like black beans or corn for a heartier meal.

FAQs

1. Can I use a different type of cheese?
Yes, you can use any cheese you prefer, like cheddar or a mix of different cheeses.

2. Is this recipe spicy?
The spice level is mild, but you can add more green chilies or jalapeños if you like it spicier.

3. Can I make this recipe ahead of time?
Absolutely! You can prepare the enchiladas a day in advance and store them in the fridge until you’re ready to bake them. Just add a few extra minutes to the baking time.

Creamy White Chicken Enchiladas

Delicious and satisfying enchiladas filled with tender chicken, creamy cheese, and green chilies, perfect for family dinners or gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 370

Ingredients Method Notes

Ingredients

  

For the Filling

• 2 cups boneless skinless chicken breasts Cooked using preferred method
• 2.5 cups shredded Monterey Jack cheese or Pepper Jack cheese
• 5 ounces cream cheese
• 2 teaspoons garlic powder

For the Sauce

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 tablespoon taco seasoning
• 2 cups chicken broth
• 1/2 cup shredded cheese For the sauce
• 1 cup sour cream
• 4 ounces canned diced green chilies

For Assembly

• 10 pieces soft flour tortillas

Method

 

Preparation

1. Cook the chicken using your preferred method—boil, bake, or use a rotisserie chicken.
2. Once the chicken is cooked, preheat the oven to 350°F and grease a 9x13-inch baking dish.
3. Shred the cooked chicken with a fork if needed, and add it to a bowl. Mix in 3/4 cup of shredded Monterey Jack cheese or Pepper Jack cheese, garlic powder, and cream cheese. Stir well to combine.

Making the Sauce

1. In a saucepan, melt the butter, then stir in the flour and taco seasoning. Cook for about 1 minute.
2. Add 2 cups of chicken broth, whisking until smooth. Stir in 1/2 cup of shredded cheese and cook over medium heat until the sauce thickens and bubbles.
3. Stir in the sour cream and green chilies, making sure not to bring it to a boil. Remove the saucepan from the heat.

Assembly and Baking

1. Spoon some of the chicken and cheese mixture into each tortilla, roll it up, and place the rolled tortillas in the baking dish.
2. Pour the sauce over the enchiladas and top with the remaining shredded cheese.
3. Bake for 22 minutes, then broil on high for an additional 3 minutes to brown the cheese.

Notes

Serve hot out of the oven with a side of rice or beans. Top with fresh cilantro, diced tomatoes, or avocado for added freshness. A dollop of sour cream adds extra creaminess. Store leftovers in an airtight container in the refrigerator for about 3-4 days or freeze before baking for up to 3 months.