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Easy Creamy White Chicken Enchiladas with Green Chile Sauce

Close-up of three baked white chicken enchiladas covered in melted white and orange cheese sauce.
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Make these easy white chicken enchiladas for a satisfying weeknight dinner. This recipe features tender shredded chicken smothered in a rich, velvety sour cream and green chile sauce, baked until bubbly and cheesy.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, undrained
  • 1/2 cup chicken broth
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked, shredded chicken (rotisserie chicken works well)
  • 10 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded white cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the diced green chiles, chicken broth, cumin, salt, and pepper into the skillet. Bring the mixture to a simmer.
  4. Remove the skillet from the heat. Whisk in the sour cream and mayonnaise until the sauce is smooth and fully combined. This is your velvety white sauce recipe base.
  5. In a large bowl, combine the shredded chicken with 1 cup of the white sauce mixture. Mix well to coat the chicken evenly.
  6. Warm the corn tortillas briefly in a dry skillet or microwave to make them pliable. This prevents tearing when rolling.
  7. Dip each tortilla briefly into the remaining white sauce to coat both sides. Place about 1/3 cup of the chicken mixture down the center of each tortilla and roll it up tightly.
  8. Place the rolled enchiladas seam-side down in the prepared baking dish.
  9. Pour the remaining white sauce evenly over the rolled enchiladas.
  10. Sprinkle the Monterey Jack cheese and white cheddar cheese over the top of the sauce.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden. Let the casserole style enchiladas rest for 5 minutes before serving.

Notes

  • For a quicker preparation, use pre-cooked, store-bought shredded chicken.
  • If you prefer a thinner sauce, add a splash more chicken broth when mixing the sauce ingredients.
  • Serve these smothered chicken enchiladas with fresh cilantro or sliced avocado for color.

Nutrition

Find it online: https://gourmetgaze.com/white-chicken-enchiladas-recipe-easy-creamy/