White Chicken Enchiladas with Green Chili & Sour Cream Sauce Recipe

This chicken enchilada dish is so easy to make and will be a family favorite. You'll want to add this to your meal rotation.


I needed a little break from all the Christmas cookies and treats that I have been devouring this week . . . are you as “sugared-out” as I am?

Most white chicken enchiladas that I have seen include a can of cream of chicken soup, which I still like, but when I came across this recipe that included a HOMEMADE green chili and sour cream sauce, I was sold (green chili’s are seriously one of my favorite foods- hence all the Mexican recipes!)!

Simple ingredients and easy-to-follow directions make this an easy weeknight meal. My family basically INHALED them. I dare say this is now our favorite enchilada recipe.

White Chicken Enchiladas from SixSistersStuff

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Serves: 8

White Chicken Enchiladas with Green Chili & Sour Cream Sauce Recipe

Simple ingredients and easy-to-follow directions make this an easy weeknight meal. My family basically INHALED them. This is our favorite Enchilada recipe.

10 minPrep Time

25 minCook Time

35 minTotal Time

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  • 3 boneless skinless chicken breasts (cooked and shredded)
  • 1/2 teaspoon chili powder
  • 2 1/2 cups shredded Monterey Jack cheese (divided)
  • 8 soft flour tortillas
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 ounce) can diced green chilies
  • 1 teaspoon dried cilantro
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper


  1. Preheat oven to 350 degrees.  Grease a 9 x 13 inch pan using non-stick cooking spray.
  2. Mix cooked chicken, chili powder (optional) and 1 cup of cheese together.  Roll up in tortillas and place in pan.
  3. In a medium sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  4. Stir in sour cream, chilies, cilantro, onion powder, and garlic powder, and pepper.  Make sure that you don't bring this to a boil- you don't want to have curdled sour cream!
  5. Pour over enchiladas and top with remaining cheese.
  6. Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.


*I also added a little bit of medium cheddar cheese to the top of my enchiladas.



4279 cal


53 g


797 g


132 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

 Equipment needed for this recipe:


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30 Responses to “White Chicken Enchiladas with Green Chili & Sour Cream Sauce Recipe”

  1. Made these tonight, and might I say. LOVEEEEEEEEE! OK, I seriously HATE to cook, but having 6 kids (3 of our own, and 3 foster "hoping" to be our own), I have to do that every once in a while. This recipe was a HIT! The only thing I added was finely chopped fresh spinach to the sauce to sneak in some veggies. ;) ALL the kids ate it and LOVED it!

    THANK YOU!!!!! I love you all. Seriously, totally in love with your site! :D
  2. These were delicious! I'm vegetarian so for the chicken broth I used a couple teaspoons of McKay's chicken seasoning added to 2 cups of water, and refried beans instead of chicken for the filling. They turned out great! Will definitely make again.
  3. Catherine
    Been making these for years, only thing I do different is add sauteed onions to the chicken and cheese mix...so easy and so delicious! First saw this recipe in one of my (many) USAF Squadron cookbooks from 25 years ago...hubby still asks for it!
  4. I made these 2 weeks ago and because my husband absolutely loved them, I'm making them again today!! The only thing that I did different was that I put a can of corn inside the chicken mixture and verde sauce because I had no green chiles and I put the chili powder inside the sour cream mixture by accident. With that being said I will continue to make them the same way I did the last time. I also made a side of guacamole with this. The next day these tasted even more amazing. This is one of the greatest recipes of all time! Love it! <3 Thank you for sharing. =)
  5. We LOVE these - these are my Hubby's fav enchilada recipe. We've made them for guests for dinner as well, and they're always a huge hit. So good and SO easy! To make them a bit more filling, we always add a can of black beans and a can of corn to the chicken mixture, as well as a packet of taco seasoning and a squeeze of lime before filling the enchiladas. I also add a squeeze of lime and use fresh cilantro for the sauce. Super easy to adjust to make more to feed a large crowd, or less if it's just for Hubby and I.
  6. Donna McManus
    Liked not using a cream of soup in the sauce! Added thinly sliced roasted green bell pepper & onion to the chicken mixture. Forgot I was out of green chiles but added Herdez Salsa Verde & it was good. Next time I will most likely add a bit more heat with a sliced roasted poblano, Anaheim or jalapeño in the filling. Awesome recipe.
  7. Made these tonight, and my kiddos gobbled them up! We made one pan with flour tortillas and one pan with corn tortillas, and both were excellent! I saw the comment above about making this into a freezer meal--can you freeze it with the sauce, or only without? Just wondering if I could make an extra pan for freezing that will require nothing more than sticking it in the oven, but I worry about how the sour cream in the sauce will hold up...
    • You should be able to make these enchiladas as directed and place them in the freezer instead of the oven. Be sure they are covered well. You might also like one of our most popular enchilada recipes - Honey Lime Chicken Enchiladas. Here is the link https://www.sixsistersstuff.com/recipe/honey-lime-chicken-enchiladas-recipe/

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