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White Chicken Enchiladas with Green Chili Sour Cream Sauce

Creamy white chicken enchiladas featuring shredded chicken wrapped in flour tortillas and baked with a delicious green chili sour cream sauce. This authentic Mexican dinner recipe is perfect for family meals and features tender chicken with melted Monterey Jack cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups cooked shredded chicken breast
  • 8 flour tortillas (8-inch)
  • 1 cup sour cream
  • 1 can (4 oz) diced green chilies
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste
  • 2 tbsp olive oil

Method
 

Instructions
  1. In a large bowl, combine shredded chicken, 1 cup of shredded cheese, chopped onion, minced garlic, cumin, chili powder, and half of the chopped cilantro. Mix well until all ingredients are evenly distributed.
  2. In a medium saucepan, whisk together sour cream and diced green chilies over low heat. Add a pinch of salt and pepper. Heat gently until warm but not boiling.
  3. Preheat oven to 350°F (175°C). Spoon about 1/3 cup of chicken mixture onto each tortilla. Roll up tightly and place seam-side down in a greased 9x13 inch baking dish.
  4. Pour the sour cream sauce evenly over the enchiladas. Sprinkle remaining cheese on top. Bake for 20-25 minutes until cheese is melted and bubbly. Garnish with remaining cilantro before serving.

Notes

Always warm tortillas slightly before rolling to prevent cracking. Use about 1/3 cup filling per tortilla to prevent bursting during baking. Control spice levels by choosing mild or hot green chilies based on preference.