Authentic White Chicken Enchiladas with Green Chili Sauce
Authentic White Chicken Enchiladas with Green Chili Sauce
These creamy white chicken enchiladas are the ultimate comfort food for Mexican dinner nights! With tender shredded chicken wrapped in soft tortillas and smothered in a tangy green chili sauce, this recipe will quickly become a family favorite. Perfect for weeknight dinners or special occasions.
Ingredients
- 2 cups cooked shredded chicken breast
- 8 corn tortillas
- 1 cup sour cream
- 1 cup Monterey Jack cheese, shredded
- 1 (4 oz) can diced green chilies
- 1/2 cup chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon olive oil
Step-by-Step Instructions
Step 1: Prepare the Filling
In a medium bowl, combine shredded chicken, 1/2 cup sour cream, 1/2 cup cheese, green chilies, cumin, garlic powder, and black pepper. Mix until well combined.
Step 2: Soften Tortillas
Heat olive oil in a skillet over medium heat. Briefly warm each tortilla for about 10 seconds per side to make them pliable and prevent cracking.
Step 3: Assemble Enchiladas
Spread 1/4 cup of chicken mixture along the center of each tortilla. Roll tightly and place seam-side down in a greased 9×13 baking dish.
Step 4: Make the Sauce
In a small bowl, whisk together remaining 1/2 cup sour cream, chicken broth, and chopped cilantro until smooth.
Step 5: Bake to Perfection
Pour the sauce over the enchiladas and top with remaining cheese. Bake at 350°F for 20-25 minutes until bubbly and golden brown.
Expert Tips
- For extra flavor, add a teaspoon of lime juice to the chicken mixture
- Use corn tortillas for authentic texture or flour tortillas for softer results
- Make ahead: Assemble enchiladas and refrigerate overnight before baking
- For spicier enchiladas, add diced jalapeños to the filling
- Serve with Mexican rice, refried beans, and fresh avocado
FAQ
Can I use rotisserie chicken?
Yes! Rotisserie chicken works perfectly and saves time. Just remove the skin and shred the meat.
How do I store leftovers?
Store cooled enchiladas in an airtight container for up to 3 days. Reheat in the oven at 350°F for 15 minutes.
Can I freeze these enchiladas?
Absolutely! Assemble enchiladas but don’t bake. Wrap tightly and freeze for up to 3 months. Thaw overnight before baking.
What’s the best cheese substitute?
Monterey Jack can be replaced with pepper Jack for spice or mild cheddar for a different flavor profile.
Authentic White Chicken Enchiladas with Green Chili Sauce
Ingredients
Method
- In a medium bowl, combine shredded chicken, 1/2 cup sour cream, 1/2 cup cheese, green chilies, cumin, garlic powder, and black pepper. Mix until well combined.
- Heat olive oil in a skillet over medium heat. Briefly warm each tortilla for about 10 seconds per side to make them pliable and prevent cracking.
- Spread 1/4 cup of chicken mixture along the center of each tortilla. Roll tightly and place seam-side down in a greased 9×13 baking dish.
- In a small bowl, whisk together remaining 1/2 cup sour cream, chicken broth, and chopped cilantro until smooth.
- Pour the sauce over the enchiladas and top with remaining cheese. Bake at 350°F for 20-25 minutes until bubbly and golden brown.
