White Chicken Enchiladas

These White Chicken Enchiladas are flavor packed and topped with a sour cream sauce. These enchiladas will be a new family favorite that they ask for again and again!
Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people


  • 8-10 flour tortillas
  • 2 cups shredded cheese I used Oaxaca
  • 2-3 chicken breast shredded
  • 3 tablespoons flour
  • 3 tablespoons butter
  • 1 clove garlic minced or 1 tablespoon garlic powder
  • 1 cup sour cream
  • 3 cups chicken broth
  • small onion
  • 1 small bell pepper
  • 1 can diced green chilies
  • 2 tablespoons olive oil
  • salt and pepper to taste


  1. Preheat oven to 350
  2. Prepare chicken and shred, set aside
  3. Coat bottom of a large skillet with olive oil. Warm over medium high heat.
  4. Place diced onion, bell pepper, and garlic in warm skillet cooking for about 3 minutes or until onions start to become tender. Turn heat down to low cook for another 3 to 5 minutes until onions are transparent. Add cooked chicken to the skillet and allow to warm, stir occasionally.
  5. Spray a 9x13 pan non-stick cooking spray.
  6. On the side of a large flour tortilla place chicken and cheese, roll and place into your casserole dish.
  7. In a small sauce pan over medium heat add three cups of chicken broth, and 3 tablespoons of flour, whisk until well blended and mixture thickens.
  8. Add sour cream, and chilies Continue to whisk until sour cream is blended. Do not allow the mixture to boil. If the mixture reaches a boil  the sour cream will curdle.
  9. Pour mixture over the top of the enchiladas. Lastly sprinkle with cheese and place in oven at 350 for 30-40 minutes, or until cheese is bubbly.
  10. Garnish with pico de gallo or salsa if desired.