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The Ultimate Creamy & Easy White Chicken Enchiladas (Made with Sour Cream Sauce)

Three baked white chicken enchiladas smothered in melted, bubbly, and browned cheese sauce.
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Make the best comfort food tonight with these easy white chicken enchiladas. This recipe features tender shredded chicken smothered in a rich, creamy sour cream white sauce, perfect for a quick weeknight Mexican dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 8 corn or flour tortillas
  • 1 tablespoon olive oil
  • 1 small white onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can green chiles, drained
  • 1/2 cup chicken broth
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 1 cup Monterey Jack cheese, shredded (plus more for topping)
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded Colby or Pepper Jack cheese (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the drained green chiles and chicken broth. Bring the mixture to a simmer.
  4. Reduce the heat to low. Whisk in the sour cream and heavy cream until the sauce is smooth. Do not let it boil.
  5. Stir in the cumin, salt, pepper, and 1 cup of Monterey Jack cheese until the cheese melts and the sauce thickens slightly. This is your best homemade white sauce for enchiladas.
  6. In a bowl, combine the shredded chicken with about 1/2 cup of the white sauce to moisten it.
  7. Dip each tortilla briefly in the remaining white sauce to soften it slightly. Fill each tortilla with a portion of the chicken mixture and roll it up tightly. Place seam-side down in the prepared baking dish.
  8. Pour the remaining white sauce evenly over the rolled enchiladas.
  9. Sprinkle the tops with the remaining 1 cup Monterey Jack cheese and the Colby or Pepper Jack cheese.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let stand for 5 minutes before serving.

Notes

  • For an even easier dinner, use rotisserie chicken for your shredded chicken.
  • If you prefer a thinner sauce, add a splash more chicken broth or heavy cream.
  • This recipe works well as an enchilada casserole; simply layer the tortillas, chicken, and sauce instead of rolling.
  • You can find more easy dinner ideas on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/white-chicken-enchiladas-creamy-easy-recipe/