Name: Creamy White Chicken Enchiladas with Green Chili Sour
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 2–3 cups cooked shredded chicken (rotisserie works great); 8 soft flour tortillas; 1 cup sour cream (or Greek yogurt); 1 can (4 oz) diced green chilies; 1 cup chicken broth; 2 tbsp butter; 2 tbsp flour (for roux); 2 cups shredded cheese (Monterey Jack or Mexican blend); 1/2 tsp garlic powder; 1/2 tsp onion powder; Salt and black pepper, to taste; Fresh cilantro (optional, for garnish)

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These creamy white chicken enchiladas with green chili sour cream sauce are one of my favorite Tex-Mex comfort meals. The tortillas are stuffed with tender shredded chicken and cheese, then baked in a rich, creamy sauce made with sour cream and green chilies. The result is a cheesy, tangy, and satisfying dish that always disappears fast at the dinner table.

Why You’ll Love This Recipe

I love making these enchiladas because they’re rich and flavorful without being overly heavy. The sour cream and green chilies create a sauce that’s creamy with just a little kick, and it balances beautifully with the chicken filling. This recipe is also perfect for using leftover chicken or rotisserie chicken, making it both practical and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked shredded chicken (rotisserie works great)
Flour tortillas (soft and pliable)
Sour cream
Green chilies (canned, diced)
Chicken broth
Butter
Flour (for thickening the sauce)
Shredded cheese (Monterey Jack or a Mexican blend)
Garlic powder
Onion powder
Salt
Black pepper
Fresh cilantro (optional, for garnish)

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
I mix shredded chicken with a bit of cheese, garlic powder, onion powder, salt, and pepper.
I fill tortillas with the chicken mixture, roll them up, and place seam-side down in the baking dish.
In a saucepan, I melt butter and whisk in flour to form a roux. I slowly whisk in chicken broth until smooth and slightly thickened.
I remove from heat and stir in sour cream and green chilies.
I pour the sauce evenly over the enchiladas and top with the remaining cheese.
I bake uncovered for 20–25 minutes until bubbly and golden.
I let them cool slightly before garnishing with cilantro and serving.

Servings and timing

This recipe makes about 6–8 enchiladas, serving 4 people. It usually takes me 15 minutes to prep and 25 minutes to bake, so dinner is ready in about 40 minutes.

Variations

Sometimes I add sautéed onions or spinach to the chicken filling for extra flavor. If I want more spice, I stir in jalapeños or use pepper jack cheese. For a lighter version, I use Greek yogurt instead of sour cream. I also like topping the finished enchiladas with diced avocado or a drizzle of salsa verde.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 350°F until warmed through, or use the microwave for convenience. I also freeze unbaked enchiladas (without the sauce), then thaw, add the sauce, and bake fresh.

FAQs

Can I use corn tortillas instead of flour?

Yes, I sometimes use corn tortillas, but I warm them first so they roll without tearing.

Can I make this dish ahead of time?

Yes, I often assemble the enchiladas earlier in the day, refrigerate, then bake them fresh before serving.

Do I need to cook the green chilies first?

No, canned diced green chilies are ready to use and add great flavor directly to the sauce.

Can I make the sauce lighter?

Yes, I swap sour cream for Greek yogurt or use light sour cream.

What toppings go well with these enchiladas?

I like garnishing with fresh cilantro, diced avocado, sliced jalapeños, or even a squeeze of lime.

Conclusion

These creamy white chicken enchiladas with green chili sour cream sauce are cheesy, tangy, and full of flavor. I love how easy they are to make and how well they work for family dinners, gatherings, or even meal prep. Once I made them, they quickly became one of my Tex-Mex favorites.

Creamy White Chicken Enchiladas with Green Chili Sour