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Authentic White Chicken Enchiladas with Green Chili Sauce

These creamy white chicken enchiladas feature tender shredded chicken wrapped in soft tortillas and smothered in a tangy green chili sauce. Perfect for weeknight dinners or special occasions, this recipe will quickly become a family favorite.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. 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.
  2. 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.
  3. Spread 1/4 cup of chicken mixture along the center of each tortilla. Roll tightly and place seam-side down in a greased 9x13 baking dish.
  4. In a small bowl, whisk together remaining 1/2 cup sour cream, chicken broth, and chopped cilantro until smooth.
  5. Pour the sauce over the enchiladas and top with remaining cheese. Bake at 350°F for 20-25 minutes until bubbly and golden brown.

Notes

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.