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Creamy White Chicken Enchiladas with Green Chili Sour

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These creamy white chicken enchiladas with green chili sour cream sauce are a Tex-Mex comfort food favorite. Soft flour tortillas are filled with tender shredded chicken and cheese, then baked in a rich, tangy green chili sour cream sauce—perfect for family dinners or quick weeknight meals.

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)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. In a bowl, mix shredded chicken with 1 cup cheese, garlic powder, onion powder, salt, and pepper.
  3. Fill each tortilla with chicken mixture, roll tightly, and place seam-side down in the baking dish.
  4. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
  5. Gradually whisk in chicken broth and cook until slightly thickened.
  6. Remove from heat, stir in sour cream and green chilies until smooth.
  7. Pour sauce over enchiladas and top with remaining cheese.
  8. Bake uncovered for 20–25 minutes, until bubbly and lightly golden.
  9. Let cool slightly. Garnish with fresh cilantro before serving.

Notes

  • Warm tortillas slightly before filling to prevent cracking.
  • Add sautéed onions, spinach, or jalapeños to the filling for extra flavor.
  • Swap sour cream for Greek yogurt for a lighter option.
  • Store leftovers in the fridge up to 3 days or freeze unbaked (without sauce).

Nutrition

Find it online: https://cookedbymaya.com/creamy-white-chicken-enchiladas-with-green-chili-sour/