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Zoomed-in view of melty, creamy white chicken enchiladas being lifted from the pan—cheese pull and green chiles visible in every bite.
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White Chicken Enchilada Casserole

Cheesy, creamy, and full of flavor—these Sour Cream Chicken Enchiladas are the comfort food dinner you'll want to make again and again.
Course Lunch or Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 766kcal
Author Deb Clark

Equipment

  • 1 9x13 casserole dish

Ingredients

  • 3 cups cooked shredded chicken (rotisserie chicken works great)
  • 2 cups shredded Monterey Jack cheese divided
  • 4 ounce diced green chilies
  • 8 small flour tortillas
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 12 ounce can chicken broth
  • 1 cup sour cream
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Optional garnishes: a sprinkle of smoked paprika, fresh cilantro or sliced green onions for garnish

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish.
  • In a bowl, combine shredded chicken, half the shredded cheese, and green chilies. Stir to mix.
    A white mixing bowl filled with shredded chicken, diced green chiles, and shredded cheese being stirred with a blue spatula.
  • Assemble enchiladas: Divide the chicken mixture between the tortillas, roll them up, and place seam-side down in the prepared dish.
    Hand folding a flour tortilla around creamy chicken enchilada filling, with more rolled tortillas lined up in a white baking dish beside it.
  • Make the white sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes. Slowly whisk in chicken broth and cook until thick and bubbly, about 3–5 minutes.
    Chicken broth being poured into a roux in a saucepan to make homemade white enchilada sauce, surrounded by sour cream and seasonings.
  • Remove from heat and stir in sour cream, garlic powder, salt, and pepper. Don’t let it boil, just warm enough to blend.
    Thick and creamy sour cream enchilada sauce in a saucepan, stirred with a blue spatula.
  • Spoon the sauce evenly over the enchiladas. Sprinkle the remaining ½ cup cheese on top, sprinkle lightly with smoked paprika. Bake uncovered for 30-35 minutes, or until hot and bubbly.
    Hand sprinkling shredded Monterey Jack cheese over a casserole dish filled with enchiladas covered in white sauce.
  • Broil for 2–3 minutes at the end if you want a golden top. Serve with a sprinkle of cilantro or green onions, serve and enjoy!
    Golden brown sour cream chicken enchiladas fresh out of the oven, topped with bubbly cheese and garnished with chopped cilantro.

Nutrition

Calories: 766kcal | Carbohydrates: 39g | Protein: 48g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 180mg | Sodium: 1532mg | Potassium: 516mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1046IU | Vitamin C: 3mg | Calcium: 596mg | Iron: 5mg
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