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removing one white chicken enchilada from the casserole dish.

White Chicken Enchiladas Recipe with Sour Cream Sauce

These White Chicken Enchiladas with Cream Cheese is a deliciously easy and cheesy enchilada recipe with a creamy white sauce. The tortilla are wrapped around shredded chicken and then once it is all thrown together is baked to perfection.
5 from 19 votes
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Course: Dinner, Lunch
Cuisine: Mexican
Keyword: cheese, chicken, cream cheese, dinner, enchiladas, lunch, mexican
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 8 servings
Calories: 460kcal
Author: Alicia Moyer

Equipment

  • Casserole Dish
  • Boiling Pot

Ingredients

  • 1 chicken breast
  • 8 tortillas taco size
  • 2 cup sour cream
  • 8 oz cream cheese
  • 4 tablespoon butter
  • ¼ cup flour
  • 1 4.5 oz can of green chilis
  • 2 cup monterrey jack cheese shredded, use about 1 tablespoon in each enchilada and the rest is used to melt on top
  • ½ teaspoon cumin
  • 2 cup chicken broth
  • cilantro to garnish

Instructions

  • Cook chicken and shred. To cook the chicken, boil for about 30 minutes or until juices run clear. Let the chicken cool and shred it.
  • Preheat oven to 350 degrees. In a pan, melt the butter. Add the flour and mix. Let cook about 3-5 minutes stirring the roux every 30 seconds or so.
  • Add in the chicken broth and mix into the roux. Add in the cream cheese. Allow the cream cheese to melt in. Add in the sour cream and mix. Add in the cumin and green chilis and mix in. Allow the sauce to simmer and thicken for about 5 minutes.
  • Pour about half of the white enchilada sauce into the casserole dish. Roll the chicken and about 1 tablespoon of cheese into each tortilla. Place the enchiladas into the sauce. Pour the rest of the sauce over the enchiladas.
  • Spread the rest of the green chilis on top of the enchilada sauce. Spread the rest of the cheese on top of the entire dish. Bake 25-27 minutes. Serve immediately.

Notes

  • store in the refrigerator for up to 3 days in a Tupperware or covered with tin foil in the casserole dish. 
  • always reheat before enjoying the leftovers.
 

Nutrition

Serving: 1enchilada | Calories: 460kcal | Carbohydrates: 23g | Protein: 19g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 756mg | Potassium: 302mg | Fiber: 1g | Sugar: 5g | Vitamin A: 947IU | Vitamin C: 1mg | Calcium: 328mg | Iron: 2mg