I stole this recipe for White Chicken Enchiladas with Green Chili & Sour Cream Sauce from sixsistersstuff.com. This enchilada recipe is quick and easy to make, perfect for a weeknight meal! Cooked chicken is shredded and mixed with chili powder and shredded cheese. Then the chicken mixture is rolled up in tortillas and placed in a baking dish. Next a sauce is made with butter, flour, chicken broth, sour cream, green chilies, onion powder, garlic powder and black pepper. The sauce is poured over the tortillas and more shredded cheese is sprinkled on top before baking the enchiladas in the oven. These enchiladas are a great recipe to try!

Did you know? The first known Mexican-American enchilada recipe was not published in the Southwest. It was published in Ohio in 1876 by the territorial governor of Arizona, who wrote “any one who has ever been to a Spanish speaking country will recognize this as one of the national dishes, much as pumpkin pie is a New England specialty.”⁵ (see more trivia in the Trivia tab)

The ingredients for this recipe are: 3 boneless, skinless chicken breasts, ½ tsp chili powder, 2 ½ cups shredded Monterey Jack cheese, 8 soft flour tortillas, 3 tbsp butter, 3 tbsp flour, 2 cups chicken broth, 1 cup sour cream, 4 oz diced green chilies, 1 tsp dried oregano, ½ tsp onion powder, ½ tsp garlic powder and ¼ tsp black pepper

First cook the chicken breasts as desired, then shred when cool. Mix cooked and shredded chicken, chili powder and 1 cup cheese together.

Then split the chicken mixture evenly between the tortillas and roll up in tortillas.

Preheat oven to 350 F. Grease 9×13 baking pan with non-stick cooking spray. Place the rolled tortillas, seam side down in the baking pan.

Next in a medium sauce pan, melt butter, stir in flour and cook 1 minute.

Then add in broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream, chilies, oregano, onion powder, garlic powder and pepper.

Pour over the sauce over the enchiladas.

Next top with remaining cheese. Bake for 20 to 22 minutes and then place on HIGH broil for 3 minutes to brown the cheese.

Scoop out and enjoy!

If you liked this recipe for White Chicken Enchiladas with Green Chili & Sour Cream Sauce then you can also try Chicken Enchiladas, Creamy Chicken Enchiladas, Slow Cooker Ranch Chicken Enchiladas or Beef Enchiladas.

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White Chicken Enchiladas with Green Chili & Sour Cream Sauce

This enchilada recipe is quick and easy to make, perfect for a weeknight meal! Cooked chicken is shredded and mixed with chili powder and shredded cheese. Then the chicken mixture is rolled up in tortillas and placed in a baking dish. Next a sauce is made with butter, flour, chicken broth, sour cream, green chilies, onion powder, garlic powder and black pepper. The sauce is poured over the tortillas and more shredded cheese is sprinkled on top before baking the enchiladas in the oven.

Course Entree

Prep Time 10 minutes

Cook Time 25 minutes

Servings 8 people

Ingredients

• 3 boneless, skinless chicken breasts, cooked and shredded
• ½ tsp chili powder
• 2 ½ cups shredded Monterey Jack cheese divided
• 8 soft flour tortillas
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 oz diced green chilies 1 can
• 1 tsp dried oregano
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp black pepper

Instructions

1. Preheat oven to 350 F. Grease 9×13 baking pan with non-stick cooking spray.
2. Mix cooked chicken, chili powder and 1 cup cheese together. Roll up in tortillas and place in pan.
3. In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add in broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream, chilies, oregano, onion powder, garlic powder and pepper. Make sure that sauce doesn’t boil – sour cream will curdle!
5. Pour over enchiladas and top with remaining cheese.
6. Bake for 20 to 22 minutes and then place on HIGH broil for 3 minutes to brown the cheese.