Green Chile Chicken Enchiladas with Sour Cream
This post may contain affiliate links. Please read our full disclosure policy.
Whether feeding a hungry crowd or looking for a weeknight dinner that’s anything but ordinary, this creamy Green Chile Chicken Enchiladas Casserole is guaranteed to be a hit. Say goodbye to boring dinners and hello to your new favorite recipe!
Why you’ll love this recipe
- Who doesn’t love a good casserole? – I live in the Midwest, and we love casseroles around here. Chicken and Green Chile Enchiladas are perfect for Mexican-inspired potluck dinners, casual family get-togethers, and birthday celebrations.
- Homemade Sauce – Many creamy enchilada recipes call for cream of chicken soup, but here, I created a delicious homemade green chili sauce. It’s so good, and I prefer to skip the preservatives and additives in canned soup.
Check out more casserole recipes with homemade sauces, including taco tater tot hotdish and walking taco casserole.
Free 3 Ways To Cook Chicken PDF
Ingredients for Cheesy Chicken Enchiladas
Recipe Notes
- Cooked Shredded Chicken – Rotisserie chicken is an excellent option for this recipe or my shredded chicken recipe.
- Monterey Jack Cheese – You could use a mix of cheddar and Monterey cheese.
- Cream Cheese – Before starting, let the cream cheese soften so that the chicken and cheese can be easily mixed.
- Flour Tortillas – You can substitute corn tortillas.
- Sour Cream – I haven’t tried substituting Greek yogurt for sour cream, but it’s generally a good substitute.
- Green Chiles – I like to use the green chiles whole, but if you need to hide them from the kids, add them to a food processor before adding them to the sauce.
See the recipe card below for a complete list of ingredients and measurements.
How to make cream cheese green chile enchiladas
Step 1: Preheat the oven to 375°F.
Step 2: In a large bowl, combine the cooked shredded chicken, cream cheese, shredded Monterey Jack cheese, and cumin. Mix until well combined.
Step 3: Lay the flour tortillas on a flat surface. Spoon an equal amount of the chicken mixture onto each tortilla. Roll each tortilla and place them seam-side down in a greased 9×13 baking dish.
Step 4: In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute to form a roux.
Step 5: Gradually whisk in the chicken broth, ensuring there are no lumps. Add the remaining 1 teaspoon cumin, cayenne pepper, garlic powder, onion powder, and salt. Continue to cook, stirring frequently, until the sauce thickens. Remove from heat and stir in the diced green chiles and sour cream until smooth.
Step 6: Pour the sauce evenly over the enchiladas. Sprinkle the remaining 4 ounces of shredded Monterey Jack cheese on top. Bake uncovered for 25-30 minutes until the cheese is melted and bubbly.
Step 7: Remove from the oven and let the enchiladas sit for a few minutes before serving. Garnish with additional sour cream, chopped cilantro, or sliced green onions if desired.
Tips & Variations
- Make it Spicy: Add more cayenne pepper or some chopped jalapeños to the sauce.
- Vegetarian Option: Substitute the chicken with a mix of black beans and corn.
- Make Ahead: Assemble the enchiladas and refrigerate them up to one day in advance. They may take a few more minutes to bake if the casserole comes directly from the refrigerator.
How to store white chicken enchiladas recipe
Enjoy your delicious Green Chile Chicken Enchilada Casserole anytime with these easy storage and reheating tips!
- Cool Completely: Allow the enchiladas to cool completely before storing.
- Transfer to an Airtight Container: Place the enchiladas in an airtight container. Alternatively, you can cover the baking dish tightly with plastic wrap or aluminum foil.
- Store: Refrigerate for up to 3-4 days.
- Freeze: Store in the freezer for up to 2-3 months.
- Serve: Add a dollop of sour cream and salsa.
What to Serve with Mexican Enchiladas
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
Save This Recipe
Want this recipe delivered to your inbox? Just fill out your email below and we will deliver it right to your inbox along with our delicious recipes and updates.
The Best Sour Cream Green Chile Chicken Enchiladas
Equipment
Ingredients
Enchilada Filling
- 1 ½ pounds Cooked Shredded Chicken
- 4 ounces Monterey Jack Cheese
- 4 ounces Cream Cheese
- 1 teaspoon Cumin
- 8 8" Flour Tortillas
For the Sauce
- 3 Tablespoon Butter
- 3 Tablespoon Flour
- 2 cup Chicken Broth
- 2 teaspoon Cumin
- ⅛ teaspoon Cayenne Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Salt
- 7 ounces Green Chiles
- ½ cup Sour Cream
Assemble
- 4 ounces Monterey Jack Cheese
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, combine the cooked shredded chicken, cream cheese, 4 ounces of the shredded Monterrey Jack cheese, and 1 teaspoon of cumin. Mix until well combined.1 ½ pounds Cooked Shredded Chicken, 4 ounces Monterey Jack Cheese, 4 ounces Cream Cheese, 1 teaspoon Cumin
- Lay out the flour tortillas on a flat surface. Spoon an equal amount of the chicken mixture onto each tortilla. Roll each tortilla up and place them seam-side down in a greased 9×13-inch baking dish.8 8" Flour Tortillas
- In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute to form a roux. Gradually whisk in the chicken broth, ensuring there are no lumps. Add the remaining 1 teaspoon cumin, cayenne pepper, garlic powder, onion powder, salt, and white pepper. Continue to cook, stirring frequently, until the sauce thickens. Remove from heat and stir in the diced green chilis and sour cream until smooth.3 Tablespoon Butter, 3 Tablespoon Flour, 2 cup Chicken Broth, 2 teaspoon Cumin, ⅛ teaspoon Cayenne Pepper, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Salt, 7 ounces Green Chiles, ½ cup Sour Cream
- Pour the prepared sauce evenly over the enchiladas. Sprinkle the remaining 4 ounces of shredded Monterrey Jack cheese on top.4 ounces Monterey Jack Cheese
- Bake uncovered for 25 – 30 minutes until the cheese is melted and bubbly.
- Remove from the oven and let the enchiladas sit for a few minutes before serving. Garnish with additional sour cream, chopped cilantro, or sliced green onions if desired.
Notes
Nutrition
Reheating Instructions
From the Refrigerator
- Preheat Oven: Preheat your oven to 350 degrees F.
- Transfer to Baking Dish: Place the enchiladas in a baking dish.
- Cover: Cover the dish with aluminum foil to prevent the enchiladas from drying out.
- Reheat: Bake for 20-25 minutes or until heated through.
- Microwave Option: You can also reheat individual portions in the microwave. Place an enchilada on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through.
From the Freezer
- Thaw: For best results, thaw the enchiladas in the refrigerator overnight.
- Preheat Oven: Preheat your oven to 350 degrees F.
- Transfer to Baking Dish: Place the thawed enchiladas in a baking dish.
- Cover: Cover the dish with aluminum foil to prevent the enchiladas from drying out.
- Reheat: Bake for 25-30 minutes, or until heated through.
- Directly from Freezer: If reheating directly from the freezer, bake covered for 45-50 minutes, or until heated through. Remove the foil during the last 10 minutes of baking to allow the cheese to become bubbly and slightly golden.
We had this on our family vacation and it was so YUMMY! Can’t wait to make it again!
Thank you Ashley!
We loved the recipe? Have you ever made it with corn tortillas?
Yes, I have use both flour and corn tortillas. Both delicious.
I love enchiladas!! My husband and I made these for dinner last night and served them with avocado, sour cream, and cilantro 😋 we did cheat and use store-bought salsa, but the filling was delicious!! I can’t wait for leftovers tonight!
That sounds absolutely delicious! Avocado, sour cream, and cilantro are perfect toppings—great choices! And no shame in using store-bought salsa; sometimes convenience is key! I’m so glad you and your husband enjoyed them, and I hope the leftovers are just as tasty tonight. Thanks for trying the recipe and sharing your feedback!
This is a definite 5 star!! I don’t even care that much for green chilis, but it just gives the sauce a little sweet zing! The family LOVED, so then I doubled the recipe and took it for an office potluck. It was the most popular dish on a crowded buffet table….NOTE…I did not cook any chicken…I shredded a rotisserie chicken! For the double recipe, 2 chickens and it was heavy on the meat; could use a little less than a whole chicken per batch. Rotisserie chicken from the warehouse store made it a Very economical dish!