White Chicken Enchiladas with Green Chile Sour Cream Sauce

Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce.


  • 8 soft taco size flour tortillas
  • 2 cups shredded Monterrey jack cheese, divided
  • 2 cups shredded cooked chicken
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chiles
  • Salt and pepper, to taste
  • Chopped, fresh cilantro for garnish


  1. Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
  2. Mix the chicken together with 1 cup of the cheese.
  3. Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
  4. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
  5. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
  6. Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
  7. Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
  8. Bake for 20 to 25 minutes or until golden and bubbly.
  9. Sprinkle with cilantro just before serving.

Recipe Notes

Equipment you'll need to make this recipe:

Check out more of my essential kitchen tools, plus favorite cookbooks and what's in my pantry.

© 2011 Let's Dish Recipes. All rights reserved.