Go Back
Creamy green chile chicken enchiladas baked in a casserole dish topped with white sauce and melted cheese

White Sauce Chicken Enchiladas with Green Chiles

These creamy white sauce chicken enchiladas are packed with tender shredded chicken, green chiles, and melted cheese, all smothered in a rich sour cream sauce. A fast, 40-minute Mexican-inspired dinner the whole family will love!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 Enchiladas
Course: Main Course
Cuisine: American-Mexican
Ingredients Method Notes

Ingredients
  

For the Chicken Filling
  • 3 cups shredded cooked chicken rotisserie or boiled
  • 1 cup green enchilada sauce
  • 1 cup shredded Monterey Jack cheese or Mozzarella
For the Creamy White Sauce
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cloves garlic minced
  • 1 ¾ cups chicken broth
  • 1 cup sour cream
  • 1 can 4 oz diced green chiles
  • ½ tsp salt
  • ¼ tsp black pepper
For Assembly & Garnish
  • 6 medium flour tortillas
  • 1 cup shredded Monterey Jack cheese or Mozzarella
  • 2 tbsp fresh cilantro chopped

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray.
  2. In a bowl, mix the shredded chicken, 1 cup green enchilada sauce, and 1 cup shredded cheese until combined.
  3. Warm flour tortillas in the microwave wrapped in a damp paper towel for 30 seconds to make them pliable. Fill each tortilla with ¼ cup of chicken mixture, roll tightly, and arrange seam-side down in the baking dish.
  4. Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 30 seconds. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and cook 3–4 minutes until thickened.
  5. Remove saucepan from heat. Stir in sour cream, diced green chiles, salt, and black pepper until smooth.
  6. Pour white sauce evenly over enchiladas and top with remaining 1 cup shredded cheese.
  7. Bake for 22–25 minutes until golden and bubbling. Let rest 5 minutes, garnish with fresh cilantro, and serve warm.

Notes

 

Shortcut for Busy Nights: Use a store-bought rotisserie chicken to save prep time! Shred about 3 cups of chicken breast and dark meat for the best balance of flavor and moisture.
Best Cheese & Tortilla Combo: Monterey Jack or Pepper Jack cheese provides authentic meltability and smooth flavor. If substituting corn tortillas for flour, warm them in a damp paper towel or lightly skillet-fry them first so they roll without cracking.
How to Prevent Sauce Curdling: Always remove the saucepan from heat before whisking in the sour cream. Mixing dairy into boiling sauce on direct heat can cause it to break or curdle.
Make-Ahead & Storage: Leftovers keep well in the fridge for up to 4 days. To freeze, assemble the enchiladas in a foil pan (without baking), wrap tightly with plastic wrap and foil, and freeze for up to 3 months. Bake directly from frozen at 350°F for 45 minutes covered, then 15 minutes uncovered until bubbly.