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White Chicken Enchiladas with Green Chili Sour Cream Sauce

Bring the vibrant flavors of Mexico to your dinner table with these delicious and easy-to-prepare white chicken enchiladas. Featuring tender shredded chicken, Monterey Jack cheese, and a creamy green chili sour cream sauce, these enchiladas bake to perfection in just 25 minutes.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Prepare the Filling: In a mixing bowl, combine shredded chicken, 1/2 cup of Monterey Jack cheese, green chilies, and half of the cilantro. Season with cumin, garlic powder, salt, and pepper. Mix well until all ingredients are evenly distributed.
  2. Assemble the Enchiladas: Preheat oven to 350°F (175°C). Warm tortillas slightly to make them pliable. Divide the chicken mixture evenly among the tortillas, placing the filling in the center. Roll each tortilla tightly and place seam-side down in a greased 9x13 baking dish.
  3. Make the Sauce: In a separate bowl, whisk together sour cream, chicken broth, and remaining spices. Pour the sauce evenly over the enchiladas, making sure they're completely covered.
  4. Bake to Perfection: Sprinkle remaining cheeses over the top. Bake for 20-25 minutes until cheese is melted and bubbly. Garnish with fresh cilantro before serving.

Notes

For enchiladas, corn tortillas offer authentic flavor but flour tortillas are easier to work with. Warm tortillas slightly before filling to prevent cracking. Many Mexican dishes can be assembled ahead and refrigerated - the flavors often improve after sitting.