Best 6 White Chicken Enchiladas With Green Chile Sour Cream Sauce Recipes

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Indulge in the delectable White Chicken Enchiladas smothered in a tantalizing Green Chile Sour Cream Sauce. This recipe symphony offers a harmonious blend of flavors and textures, featuring tender chicken enveloped in corn tortillas, cloaked in a luscious, creamy sauce made with roasted green chiles, sour cream, and spices. The dish is then adorned with shredded cheese and baked to perfection, resulting in a symphony of flavors that will tantalize your taste buds. Additionally, the article provides variations and additional recipes to cater to diverse preferences, including a vegetarian alternative with Black Bean and Corn Enchiladas and a zesty Enchilada Sauce recipe, ensuring an exciting culinary adventure for every palate.

Let's cook with our recipes!

WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE



White Chicken Enchiladas with Green Chile Sour Cream Sauce image

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 9

12 (6-inch) flour tortillas, warmed
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4-ounce) can diced green chiles
2 cups shredded cooked chicken
2 cups shredded Monterrey Jack cheese, divided
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Preheat the oven to 425 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. Melt the butter in a large saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream and green chiles. In a medium bowl, combine chicken and 1 cup Monterey Jack cheese. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with sour cream sauce and remaining Monterey Jack cheese. Place into oven and bake until lightly golden and bubbly, about 20-25 minutes. Serve immediately, garnished with cilantro, if desired.

WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE RECIPE - (4.3/5)



White Chicken Enchiladas with Green Chile Sour Cream Sauce Recipe - (4.3/5) image

Provided by gtelliott

Number Of Ingredients 13

8 soft flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4-ounce) can diced green chillies
1 teaspoon dried cilantro
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon chili powder

Steps:

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

WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUCE



White Chicken Enchiladas with Green Chile Sour Cream Sauce image

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

Provided by Danelle

Categories     Main Dishes

Time 40m

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 440 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 28 grams fat, Fiber 2 grams fiber, Protein 20 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 727 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE



Chicken Enchiladas With Green Chili Sour Cream Sauce image

Make and share this Chicken Enchiladas With Green Chili Sour Cream Sauce recipe from Food.com.

Provided by Jazz Lover

Categories     Poultry

Time 45m

Yield 5 serving(s)

Number Of Ingredients 8

10 soft taco-size flour tortillas
2 cups cooked shredded chicken
2 cups shredded monterey jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can diced green chilies

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9x13 pan
  • Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
  • In a sauce pan, melt butter, stir in flour and cook 1 minute.
  • Add broth and whisk until smooth.
  • Heat over medium heat until thick and bubbly.
  • Stir in sour cream and chilies.
  • Do not bring to boil, you don't want curdled sour cream.
  • Pour over enchiladas and top with remaining cheese.
  • Bake 22 min and then under high broil for 3 min to brown the cheese.

Nutrition Facts : Calories 543.1, Fat 35, SaturatedFat 19.6, Cholesterol 82.5, Sodium 1288.4, Carbohydrate 37.6, Fiber 2.3, Sugar 4, Protein 19.7

CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE



Chicken Enchiladas with Creamy Green Chile Sauce image

Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!

Provided by aaronspool

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 12

12 corn tortillas
vegetable oil for pan-frying
3 cooked boneless skinless chicken breast halves, shredded
12 ounces shredded Monterey Jack cheese, divided
¾ cup minced onion
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chiles, drained
½ cup chopped green onions
½ cup chopped fresh cilantro

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
  • Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
  • Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
  • Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.

Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g

WHITE CHICKEN ENCHILADAS WITH GREEN CHILI & SOUR CREAM SAUCE RECIPE



White Chicken Enchiladas with Green Chili & Sour Cream Sauce Recipe image

Simple ingredients and easy-to-follow directions make this an easy weeknight meal. My family basically INHALED them. This is our favorite Enchilada recipe.

Provided by Six Sisters Stuff

Yield 8

Number Of Ingredients 13

3 boneless skinless chicken breasts (cooked and shredded)
1/2 teaspoon chili powder
2 1/2 cups shredded Monterey Jack cheese (divided)
8 soft flour tortillas
3 Tablespoons butter
3 Tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can diced green chilies
1 teaspoon dried cilantro
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 350 degrees. Grease a 9 x 13 inch pan using non-stick cooking spray.
  • Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan.
  • In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  • Stir in sour cream, chilies, cilantro, onion powder, and garlic powder, and pepper. Make sure that you don't bring this to a boil- you don't want to have curdled sour cream!
  • Pour over enchiladas and top with remaining cheese.
  • Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.

Tips:

  • Use fresh ingredients: Fresh ingredients will give your enchiladas the best flavor. Try to use fresh, ripe tomatoes, onions, and cilantro.
  • Roast the poblano peppers: Roasting the poblano peppers will give them a smoky, slightly sweet flavor. You can roast them in the oven or over an open flame.
  • Make sure the chicken is cooked through: The chicken should be cooked through before you add it to the enchiladas. You can cook it in a skillet, in a slow cooker, or even in a rotisserie oven.
  • Use a good quality cheese: The cheese is one of the most important ingredients in enchiladas. Use a good quality cheese that melts well, such as cheddar, Monterey Jack, or queso Oaxaca.
  • Don't overcook the enchiladas: Enchiladas are best when they are cooked just until the cheese is melted and bubbly. Overcooking them will make them dry and tough.

Conclusion:

White chicken enchiladas with green chile sour cream sauce are a delicious and easy-to-make meal. They are perfect for a weeknight dinner or a casual party. With a few simple tips, you can make sure that your enchiladas are perfect every time. So, what are you waiting for? Give this recipe a try today! You won't be disappointed.

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