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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 9x13 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.