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Creamy White Chicken Enchiladas

Creamy white chicken enchiladas are baked tortillas filled with shredded chicken and rolled around a rich, tangy sauce made from sour cream, green chiles, and cheese. The dish features a luscious, cheesy top layer with a smooth, flavorful filling that becomes bubbly and golden when baked, resulting in a comforting, melt-in-your-mouth appearance.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups shredded cooked chicken
  • 1 can green chiles drained
  • 1 cup sour cream
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 8 large soft flour tortillas
  • 2 cups additional shredded cheese for topping
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced

Equipment

  • Shredding board or fork
  • Baking dish

Method
 

  1. Sauté the finely chopped onion in olive oil over medium heat until it softens and becomes translucent, filling your kitchen with a sweet aroma and hearing a gentle sizzle.
  2. Add the minced garlic to the skillet and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
  3. Mix the shredded cooked chicken with the sautéed onion and garlic in a large bowl, ensuring the chicken is evenly coated with the aromatic base.
  4. Stir in the drained green chiles, sour cream, and half of the shredded cheese into the chicken mixture, creating a creamy, flavorful filling.
  5. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with a little olive oil or non-stick spray.
  6. Warm the tortillas slightly in the microwave for 15-20 seconds to make them pliable, then spoon about 3-4 tablespoons of filling onto each tortilla and roll them up tightly.
  7. Place the filled tortillas seam-side down in the prepared baking dish, arranging them close together to hold their shape.
  8. Pour the remaining sour cream mixture over the assembled enchiladas, spreading gently to cover all surfaces with a creamy layer.
  9. Sprinkle the extra shredded cheese evenly over the top, then bake in the preheated oven for about 20-25 minutes until bubbling and golden brown on top.
  10. Remove from the oven, let sit for 5 minutes to set, and then serve warm, optionally garnished with fresh cilantro or a squeeze of lime.

Notes

For extra flavor, consider adding chopped cilantro into the filling or on top before serving. If you prefer a thicker sauce, simmer the sour cream and chiles briefly before mixing. Keep an eye on the cheese while baking to prevent over-browning.