What to season white chicken enchiladas with?

Common seasonings include chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. For brightness, a cilantro-lime finish is a nice touch if your family enjoys it.

What cheese is best for white enchiladas?

Monterey Jack, mozzarella, or a blend works best. These melty cheeses balance the tang from sour cream and keep the filling creamy.

What is white enchilada sauce made of?

It’s a silky roux of butter and flour, whisked with chicken broth, then folded in sour cream and green chilies. Season to taste with salt and pepper.

What ingredients do I need for chicken enchiladas?

See the ingredients listed in the recipe above. You’ll need pantry staples plus shredded chicken, tortillas, cheese, and a creamy sour cream white sauce.

Chicken Enchiladas with Sour Cream White Sauce – 1 Secret Revealed!

Name: Chicken Enchiladas with Sour Cream White Sauce 1TopProWow.
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex-Mex
Ingredients: 2 cups cooked shredded chicken (rotisserie or homemade); 8 flour tortillas (6-inch size); 2 cups shredded mozzarella or Monterey Jack cheese, divided; 3 tbsp butter; 3 tbsp all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 1 (4 oz) can diced green chilies (mild or medium); ½ tsp garlic powder; ½ tsp onion powder; Salt and pepper to taste; Fresh cilantro for garnish (optional)

Description

Chicken Enchiladas with Sour Cream White Sauce: Creamy, Tex-Mex enchiladas with a rich sour cream white sauce and tender shredded chicken.

Ingredients

Scale

2 cups cooked shredded chicken (rotisserie or homemade)
8 flour tortillas (6-inch size)
2 cups shredded mozzarella or Monterey Jack cheese, divided
3 tbsp butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies (mild or medium)
½ tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until bubbly.
Slowly whisk in chicken broth and cook until thickened, about 3–5 minutes.
Remove from heat and stir in sour cream, green chilies, garlic powder, onion powder, salt, and pepper. Mix until smooth.
In a bowl, combine shredded chicken with 1 cup of the shredded cheese.
Spoon a portion of the chicken mixture into each tortilla, roll up, and place seam-side down in the baking dish.
Pour the sour cream sauce evenly over the enchiladas.
Sprinkle the remaining 1 cup of cheese over the top.
Bake for 20–25 minutes, or until bubbly and lightly golden.
Garnish with chopped cilantro if desired, and serve warm.

Notes

You can substitute light sour cream or Greek yogurt for a lighter version.
For a thinner sauce, whisk in a little extra chicken broth until your desired consistency.
Make ahead: assemble the enchiladas, cover, refrigerate up to 1 day, then bake as directed (you may need to add a few minutes).
Corn tortillas work too, but flour tortillas yield a creamier texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 enchilada

Keywords: Chicken enchiladas, sour cream white sauce, white sauce enchiladas, Tex-Mex enchiladas, creamy chicken enchiladas