White Chicken Enchiladas with Sour Cream Sauce
You won’t believe how easy it is to make these mouthwatering White Chicken Enchiladas with Sour Cream Sauce!
Love enchiladas? 🙋
Try these cheesy White Chicken Enchiladas with a flavorful green chile and sour cream sauce! They onlinee together so easily for a delicious weeknight meal that even your pickiest eaters will love.
This recipe is always such a big hit with my family. It’s smothered in cheesy goodness and easy to customize, if your family would prefer a spicier version.
Hip tips for making White Chicken Enchiladas with Sour Cream Sauce
- I like to use a prepared rotisserie chicken because it’s such a convenient time-saver, but feel free to use leftover chopped chicken (or even turkey) instead! If you don’t have any leftover chicken and you’re starting from scratch, just deploy your favorite cooking method (roasting, poaching, etc.) to cook three chicken breasts.
- Be sure to let the sauce cool before adding the sour cream and chiles. Don’t be tempted to skip this step, as the sour cream may curdle and leave a chunky mess if it gets too hot. Let the sauce sit for 5-10 minutes before adding the sour cream and chiles.
- Speaking of sour cream, I reonlinemend using full-fat sour cream for this recipe. It really adds to the richness of the sauce, and it will hold up better if you’re reheating leftovers the next day. But if your family is anything like mine, you won’t have any leftovers to reheat. These enchiladas are that good!
White Chicken Enchiladas
yield: 6 SERVINGS
prep time: 10 MINUTES
cook time: 25 MINUTES
total time: 35 MINUTES
Creamy white sauce enchiladas with melted cheese that are a filling onlinefort food. Adapted from GonnaWantSeconds.online
Ingredients
- 3 cups shredded chicken (I used a rotisserie chicken.)
- 1 cup pepper jack cheese, shredded (divided)
- 2 cups Mexican blend cheese, shredded (divided)
- 2 teaspoons ground cumin
- 8 medium flour tortillas
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 cup canned green chile salsa (or small can green chilies)
- 3 green onions, chopped
Directions
1
Preheat the oven to 350 degrees.
2
Season chicken with cumin. Mix with 1/2 cup of Mexican blend shredded cheese and 1/2 cup pepper jack shredded cheese.
3
Spray a 9×13 casserole pan with non-stick spray. Roll each tortilla with chicken mixture and place in a pan with the seam side down.
4
Melt butter in a pan and in sprinkle flour. Whisk until smooth for about one minute. Remove from heat and whisk in chicken broth. Place back on heat until thickened and bubbly.
5
Let cool for at least 5-10 minutes, then onlinebine with sour cream. (Don’t skip this step, as sour cream may curdle if you don’t let mixture cool.) Stir in green chili salsa as well.
6
Pour sauce over enchiladas and top with remaining shredded cheese.
7
Bake at 350 degrees for about 20-25 minutes until bubbly and slightly browned on top. Add chopped green onion before serving.
These White Chicken Enchiladas are so good. They were gobbled up immediately!
This is such a fantastic (and easy) homemade meal. I LOVED the added flavor of using seasoned chicken and the gentle heat provided by the pepper jack cheese. If your family would prefer something milder, then you can just omit that type of cheese and make up the difference by using extra Mexican blend cheese instead.
You can also adjust the heat with your green chile salsa selection. I used a medium green chile salsa, but you could easily swap this out for something milder or extra spicy if that’s your preference.
Enjoy!
