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Authentic White Chicken Enchiladas with Green Chili Sauce

Bring the authentic flavors of Mexican cuisine right to your dinner table with these incredible White Chicken Enchiladas. Featuring tender shredded chicken wrapped in soft tortillas and smothered in a creamy green chili sour cream sauce, this recipe delivers restaurant-quality results with minimal effort.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 425
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups cooked shredded chicken breast
  • 8 flour tortillas (8-inch size)
  • 1 cup Monterey Jack cheese, shredded
  • 1/2 cup queso fresco or cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 2 cups sour cream
  • 1 can (4 oz) diced green chilies
  • 1/2 cup chicken broth
  • 1 tablespoon all-purpose flour
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 cup Monterey Jack cheese, shredded
  • 2 tablespoons fresh cilantro, chopped
  • Sliced avocado (optional)

Method
 

Instructions
  1. Prepare the Chicken Filling: In a medium bowl, combine the shredded chicken, 1 cup of Monterey Jack cheese, crumbled queso fresco, chopped cilantro, garlic powder, cumin, salt, and pepper. Mix gently until all ingredients are well combined.
  2. Make the Green Chili Sauce: In a saucepan over medium heat, whisk together sour cream, diced green chilies, chicken broth, flour, onion powder, salt, and white pepper. Heat gently, stirring constantly, until the sauce thickens slightly (about 5-7 minutes). Remove from heat.
  3. Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Spread about 1/2 cup of the green chili sauce on the bottom of a 9x13-inch baking dish. Spoon about 1/3 cup of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish.
  4. Sauce and Bake: Pour the remaining green chili sauce over the enchiladas, making sure they're completely covered. Sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  5. Garnish and Serve: Remove from oven and let stand for 5 minutes before serving. Garnish with fresh cilantro and sliced avocado if desired. Serve hot with Mexican rice and refried beans for a complete meal.

Notes

Use room temperature tortillas to prevent cracking. Don't overstuff - about 1/3 cup filling per tortilla. Sauce should be pourable but not watery. Can be made ahead and refrigerated before baking.