Easy Sour Cream Chicken Enchiladas (White Sauce)
These delicious sour cream chicken enchiladas are filled with tender shredded chicken, cheese and green salsa, then baked under a rich, creamy white sauce made with sour cream and green chilies.
Equipment
- 1 Mixing bowl
- 1 Saucepan medium
- 1 Baking dish 9x13 inch
Ingredients
Main ingredients
- 3.5 cups cooked chicken shredded or cubed, skin removed
- 8 8-inch tortillas flour or corn
- 3 oz salsa verde
- 1.5 cups Monterey Jack cheese shredded
- 0.25 cup butter
- 0.25 cup flour
- 16 oz chicken broth
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 1 cup sour cream
- 4 oz green chilies canned
- 0.5 cup cilantro roughly chopped
- to taste leftover salsa verde to drizzle or serve beside
- 0.25 cup cotija cheese or queso fresco crumbled
Instructions
Instructions
- Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.
- In a bowl, mix cooked shredded chicken and salsa verde thoroughly.
- Melt butter in a saucepan over medium heat, stir in flour and cook for 1–2 minutes.
- Whisk in chicken broth along with garlic and onion powder and simmer for about 5 minutes until thickened.
- Remove sauce from heat and stir in sour cream and green chilies.
- Fill each tortilla with chicken mixture and some Monterey Jack cheese, then roll and place seam side down in baking dish.
- Pour sour cream sauce evenly over enchiladas.
- Top with remaining Monterey Jack cheese.
- Bake uncovered for 25–30 minutes until bubbly and golden.
- Remove from oven and let cool for 2–3 minutes. Sprinkle with cilantro, cotija cheese, and drizzle with leftover salsa verde. Serve warm.
Notes
You can use rotisserie chicken to save time. Make sauce ahead to speed things up. Tortillas are easier to roll if warmed briefly.