White Chicken Enchiladas

These Creamy White Chicken Enchiladas have a sour cream and chicken filling with a sour cream sauce. They are easy to make and delicious.

Course Main Course

Cuisine American, Mexican

Prep Time 15

Cook Time 25

Servings Enchiladas

Calories 445kcal

Author Beth, The Butcher’s Wife

Ingredients

Enchilada Filling (some ingredients will be divided and used in both the enchiladas and sauce)

10 flour tortillas medium size
2 1/2 cups chicken, cooked shredded or in small pieces
1 cup sour cream *this will be divided and used in the filling and the sauce also
1 cup cheddar cheese grated/shredded *this will be divided and used on top of the enchiladas and sauce
1 cup pepper jack cheese grated/shredded *this will be divided and used on top of the enchiladas at the end
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper

Enchilada White Sauce (some of the ingredients listed above will be divided and used in the sauce also)

4 tbsp butter
4 tbsp all purpose flour
1 1/2 cups heavy whipping cream *whole milk or half and half can work
1 14 oz. can chicken broth *14.5 oz. can works great
4 oz. can green chilies, mild *this is optional, see notes
1/2 tsp cumin *more to taste
1/2 tsp chili powder *more to taste
1/2 tsp garlic powder *more to taste
1/2 tsp salt *more to taste
1/2 tsp black pepper *more to taste
*you will also use some of the sour cream from above (it will be divided and used in the enchilada filling and the enchilada sauce. * both cheeses will be divided and used in the filling and on top for baking

Instructions

Preheat your oven to 375℉. Grease a 9x13 baking dish/pan.
In a medium bowl, add your cooked and shredded/chopped chicken, 1/2 cup sour cream, and a 1/2 cup of each cheese. Mix it together.
*The remaining sour cream will be used in the sauce and remaining cheese goes on top of the enchiladas for baking.
Add the spices/seasonings to the filling mixture. Start with what the recipe states and adjust to your liking. Mix well, adjust as needed. Set the filling aside while you make the sauce.
In a large saucepan or skillet, melt the butter on medium heat. Whisk the flour into the butter and let it heat for about 1 minute to cook out the heavy flour taste.
Add the chicken broth slowly, whisking as you add it. The sauce should thicken pretty quick.
*If it doesn't thicken, you can thicken it at the end with a cornstarch slurry (see blog post above if needed- you will do this after adding all of the ingredients).
Next, add the heavy cream and whisk it in. Then add the remaining sour cream and mix it in. Add your spices and adjust to your liking.
*The sauce should be thick. If it has not thicken, you a thicken it up with a cornstarch slurry at this point. See blog post above for instructions.
Pour about 2 cups of the sauce in the bottom of the greased 9x13 pan. Spread it out evenly.
Take each flour tortilla and it put some filling in the center and roll it up.
*The filling needs to be divided into ten enchiladas, or about 1/4 cup each.
**The tortillas do not need a ton of filling. The filling gets melty and ends up being plenty in each tortilla-it’s just the right amount of filling for the perfect bite!
As you roll the enchiladas, place them in the pan with the sauce on the bottom.
Then pour the remaining sauce on top. Spread it out evenly over the enchiladas and take a spoon, spatula or butter knife and run it along (in between) each of the enchiladas to make sure the sauce gets in between each one.
Sprinkle the remaining cheeses on top and put it in the oven. (The enchiladas do not need to be covered with foil).
Bake the enchiladas for about 25 minutes or until they are heated through and the cheese is melted and the sauce is bubbly.
*Each oven bakes different so check on the enchiladas at the 20 minute mark and finish baking to your liking.
*see notes for some other baking tips
Take the enchiladas out of the oven when they are done and let them sit for about 10 minutes so they are easier to serve.
Top each enchilada with your favorite toppings or serve it with a tasty side dish (see blog post above for suggestions).

Notes

If your sauce doesn't thicken you can thicken it at the very end after adding all ingredients. Just make a cornstarch slurry. See the blog post above for instructions.

You do not have to use the green chilis at all in the sauce. You can use just the juice for a kick or add the entire can if you don’t mind the chunks of green chilis.

Baking Tips :

If you find that the enchiladas are crisping up to fast before they are finished baking you can cover them with foil - I have never had to do this but know it is an option.
You can broil the enchiladas for a quick minute at the end of baking if you want the cheese extra melty and a bit crispy - watch them closely if you choose to do this.

Each tortilla has just a little bit of filling. I have found if they are over-filled they make a mess while eating, and more filing is just not needed. This filling is split up between 10 tortillas and it is the perfect amount of filling for the perfect bite!!

These can be made as a freezer meal, see blog post above.

Nutrition