Creamy White Chicken Enchiladas with Green Chili Sour

Indulge in the rich, comforting flavors of Creamy White Chicken Enchiladas with Green Chili Sour—a modern twist on a beloved Southwestern classic. These enchiladas blend tender shredded chicken, a velvety white sauce infused with green chilies, and melty cheese, all rolled into soft tortillas and baked to golden perfection. Topped with a tangy green chili sour (a zesty, creamy condiment reminiscent of crema or sour cream spiked with roasted poblano and jalapeño), this dish delivers a perfect balance of richness, heat, and freshness. Whether you’re hosting a cozy family dinner or preparing a festive meal for guests, these enchiladas promise bold flavor in every bite.

The History

Enchiladas have deep roots in Mexican culinary tradition, dating back centuries before Spanish colonization. Originally made by indigenous peoples using corn tortillas filled with fish, game, or beans and topped with chili sauces, enchiladas evolved over time as new ingredients and techniques were introduced. The word “enchilada” comes from the Spanish verb enchilar, meaning “to season with chili.” As Mexican cuisine spread across borders, regional variations emerged—red enchiladas in central Mexico, seafood versions along coastal areas, and the now-popular white enchiladas in the northern regions and Tex-Mex kitchens.

Creamy White Chicken Enchiladas are part of the Tex-Mex adaptation, heavily influenced by American tastes and dairy availability. Unlike traditional red or green chili-based sauces, white enchiladas rely on a roux-thickened cream sauce often made with milk, cream cheese, or sour cream, combined with mild green chilies. This version gained popularity in the mid-20th century, particularly in Texas and the Southwest United States, where it became a staple at family gatherings and church potlucks. The addition of a green chili sour topping is a contemporary innovation, enhancing the dish with a cool, smoky contrast that elevates both flavor and presentation.

Ingredients Breakdown

The magic of Creamy White Chicken Enchiladas lies in its layered components, each contributing texture, depth, and harmony. Here’s a detailed breakdown:

Cooked Chicken: Shredded rotisserie or poached chicken provides protein and savory backbone. Boneless, skinless breasts or thighs work well.
Green Chilies: Canned diced green chilies (like Hatch or Anaheim) offer mild heat and earthy flavor without overwhelming spice.
Cream Sauce Base: A combination of butter, flour, chicken broth, whole milk, and sour cream creates a luscious, silky sauce. Cream cheese can be added for extra richness.
Cheese: A blend of Monterey Jack and sharp cheddar melts beautifully and adds tang and gooeyness. Oaxaca or pepper jack can also be used for variation.
Tortillas: Soft corn or flour tortillas are traditionally used. Flour tortillas are more pliable and less likely to crack when rolled.
Green Chili Sour: A cooling topping made from sour cream or Greek yogurt blended with pureed roasted green chilies, lime juice, cilantro, garlic, and a pinch of cumin.
Aromatics & Seasonings: Onion, garlic, cumin, oregano, salt, and pepper build foundational flavor in the sauce.
Garnishes: Fresh cilantro, diced tomatoes, sliced avocado, pickled red onions, or radishes add brightness and crunch.

Step-by-Step Recipe

Prepare the Chicken: If not using pre-cooked chicken, poach 2 large boneless, skinless chicken breasts in simmering chicken broth for 15–20 minutes until fully cooked. Shred with forks and set aside.
Make the Cream Sauce: In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in ¼ cup all-purpose flour to form a roux; cook for 1–2 minutes until golden. Gradually pour in 2 cups chicken broth while whisking constantly. Add 1 cup whole milk and continue whisking until smooth. Stir in ½ cup sour cream, 4 oz softened cream cheese (optional), 1 (4 oz) can diced green chilies, 1 tsp ground cumin, 1 tsp dried oregano, ½ tsp garlic powder, salt, and pepper. Simmer for 8–10 minutes, stirring frequently, until thickened. Remove from heat and stir in 1 cup shredded Monterey Jack cheese until melted.
Combine Filling: In a large bowl, mix the shredded chicken with ¾ of the prepared white sauce and ½ cup shredded cheddar cheese. Reserve the remaining sauce for layering.
Warm Tortillas: Lightly steam or warm 8–10 flour tortillas (8-inch) to make them pliable. This prevents cracking when rolling. You can wrap them in damp paper towels and microwave for 30 seconds or briefly pass them over a gas flame.
Assemble Enchiladas: Preheat oven to 375°F (190°C). Spread ½ cup of reserved white sauce on the bottom of a 9×13-inch baking dish. Fill each tortilla with about ⅓ cup of chicken mixture, roll tightly, and place seam-side down in the dish. Repeat until all filling is used.
Add Final Layers: Pour the remaining white sauce evenly over the rolled enchiladas. Sprinkle with 1 cup shredded cheese blend (Monterey Jack and cheddar).
Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and cheese is golden.
Prepare Green Chili Sour: While enchiladas bake, blend 1 cup sour cream or Greek yogurt, ¼ cup roasted and peeled green chilies (fresh or canned), 1 tbsp lime juice, 1 small minced garlic clove, 2 tbsp chopped cilantro, ¼ tsp cumin, and a pinch of salt until smooth.
Finish & Serve: Let enchiladas rest for 5 minutes after baking. Drizzle generously with green chili sour and garnish with fresh cilantro, diced tomatoes, avocado slices, or red onion.

Tips

Prevent Soggy Enchiladas: Do not dip tortillas in sauce before filling. Instead, coat the pan lightly and pour sauce over assembled rolls.
Use Roasted Green Chilies: For deeper flavor, use fire-roasted green chilies or roast your own poblano or jalapeño peppers.
Double the Green Chili Sour: It keeps well in the fridge for up to a week and doubles as a dip for chips or taco topping.
Thicken the Sauce Properly: Cook the roux sufficiently to eliminate raw flour taste but avoid browning too much to keep the sauce white.
Customize Heat Level: Adjust spiciness by adding diced jalapeños to the filling or using hotter green chili varieties like serrano.
Make Ahead: Assemble enchiladas up to one day ahead, cover, and refrigerate. Add 5–10 minutes to baking time if cooking from cold.
Freeze for Later: Fully assembled (unbaked) enchiladas can be frozen for up to 3 months. Thaw overnight in the fridge before baking.

Variations and Customizations

Vegetarian Option: Replace chicken with sautéed mushrooms, black beans, roasted sweet potatoes, or spinach and artichoke mix.
Dairy-Free Version: Use plant-based butter, almond or oat milk, dairy-free cheese, and coconut cream instead of sour cream and cream cheese.
Gluten-Free: Substitute flour with cornstarch or gluten-free all-purpose flour for the roux, and use certified GF tortillas.
Spicy Kick: Add a dash of chipotle in adobo sauce to the white sauce or include pickled jalapeños in the filling.
Seafood Twist: Swap chicken for flaked cooked salmon or shredded crab meat for an elegant variation.
Breakfast Enchiladas: Use scrambled eggs, chorizo, and cheese for a brunch-friendly take.
Individual Skillet Versions: Bake single servings in small cast-iron skillets for a rustic presentation.

Health Considerations and Nutritional Value

Creamy White Chicken Enchiladas are hearty and satisfying but can be rich due to dairy and cheese content. A typical serving (1–2 enchiladas) contains approximately:

Calories: 450–600 kcal
Protein: 25–35g (from chicken and cheese)
Fat: 25–35g (mostly from dairy; saturated fat can be reduced with low-fat substitutes)
Carbohydrates: 30–40g (primarily from tortillas and flour in sauce)
Fiber: 2–4g (can increase with whole grain tortillas or added vegetables)
Sodium: 600–900mg (moderate; reduce by using low-sodium broth and canned chilies)

To make a healthier version:

Use low-fat sour cream, milk, and cheese.
Incorporate more vegetables like spinach, zucchini, or bell peppers into the filling.
Choose whole wheat or high-fiber tortillas.
Reduce portion size and serve with a side salad or grilled vegetables.
Limit added salt and rely on herbs and spices for flavor.

This dish provides balanced macronutrients and is a good source of calcium, phosphorus, and B vitamins, especially B6 and B12 from chicken and dairy.

Ingredients

For the Enchiladas:

3 cups cooked, shredded chicken (about 2 large breasts)
8–10 soft flour tortillas (8-inch)
1 (4 oz) can diced green chilies
4 tablespoons unsalted butter
¼ cup all-purpose flour (or gluten-free substitute)
2 cups low-sodium chicken broth
1 cup whole milk (or unsweetened almond milk)
½ cup sour cream (full-fat or low-fat)
4 oz cream cheese, softened (optional)
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon garlic powder
Salt and black pepper to taste
1½ cups shredded cheese blend (Monterey Jack and cheddar)

For the Green Chili Sour:

1 cup sour cream or plain Greek yogurt
¼ cup roasted green chilies (canned or fresh)
1 tablespoon fresh lime juice
1 small garlic clove, minced
2 tablespoons fresh cilantro, chopped
¼ teaspoon ground cumin
Pinch of salt

For Garnish (Optional):

Fresh cilantro leaves
Diced tomatoes
Sliced avocado or guacamole
Pickled red onions
Sliced radishes
Lime wedges

Directions

Cook the Chicken (if needed): Place chicken breasts in a pot, cover with broth, bring to a simmer, and cook for 15–20 minutes until internal temperature reaches 165°F. Shred and set aside.
Make the White Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes. Slowly add chicken broth, whisking continuously. Stir in milk, then add sour cream, cream cheese (if using), green chilies, cumin, oregano, garlic powder, salt, and pepper. Simmer 8–10 minutes until thickened. Remove from heat, stir in 1 cup cheese until melted. Reserve ½ cup sauce for topping.
Mix Filling: Combine shredded chicken, ¾ of the sauce, and ½ cup cheddar in a bowl.
Prep Tortillas: Warm tortillas until pliable.
Assemble: Spread ½ cup sauce in a 9×13-inch baking dish. Fill each tortilla with chicken mixture, roll, and place seam-side down in dish.
Top & Bake: Pour remaining sauce over rolls. Sprinkle with remaining ½ cup cheese. Cover with foil; bake at 375°F for 20 minutes. Uncover; bake 10–15 minutes more until golden and bubbly.
Make Green Chili Sour: Blend all ingredients until smooth.
Serve: Drizzle with green chili sour and garnish as desired.

FAQ

Can I use corn tortillas?
Yes, but they’re more prone to cracking. Warm them thoroughly or briefly fry in oil to soften.

Can I make this ahead of time?
Absolutely. Assemble up to 24 hours in advance and refrigerate. Add 5–10 minutes to baking time.

How do I reheat leftovers?
Reheat in the oven at 350°F for 15–20 minutes or microwave individual portions for 1–2 minutes.

Is this recipe freezer-friendly?
Yes! Freeze unbaked enchiladas in an airtight container for up to 3 months. Thaw before baking.

Can I use store-bought rotisserie chicken?
Definitely—it saves time and adds great flavor.

What can I serve with these enchiladas?
Try Mexican rice, refried beans, a simple green salad, or grilled corn.

How spicy are these?
Mild to moderate. Adjust heat by adding jalapeños or hot sauce to the filling or green chili sour.

Summary

Creamy White Chicken Enchiladas with Green Chili Sour combine tender chicken, a luxurious white sauce, and melty cheese wrapped in soft tortillas and baked to golden perfection. Finished with a smoky, tangy green chili sour drizzle, this dish offers a harmonious blend of comfort and zest that will elevate any dinner table.