White-chicken-enchiladas

This White Chicken Enchiladas Recipe is EASY and delicious! Sour cream and green chilies make the creamiest sauce.  After discovering this recipe from Joyful Mommas Kitchen, I went ahead and made these. I guess I was drawn by the simplicity of the recipe and of course how creamy and yummy it looked.

This recipe had never let me down, and with many positive reviews for this recipe, you can be sure this is a good one. Even children like these enchiladas! They are super delicious and make dinner a breeze because it all comes together quickly!

white-chicken-enchiladas

Ingredients for White Chicken Enchiladas:

  • 10 (8-inch) flour tortillas
  • 2 cups cooked, shredded chicken
  • 2 cups Colby & Monterey jack cheese, shredded
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4oz) can of diced green chilies

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How to make White Chicken Enchiladas:

1. Preheat oven to 350 degrees. Grease a 9×13 pan or any baking dish.

2. Mix chicken and 1 cup cheese. Roll up tortillas and place into the prepared pan.

Note: I used a traditional rotisserie to shred the chicken.

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3. In a saucepan, melt butter; stir in flour and cook for 1 minute. Add broth and whisk until smooth.

Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chilies. Do not bring to boil. You don’t want curdled sour cream.

IMG_4039

5. Pour over enchiladas and top with remaining cheese. Bake for 20 min; then under high broil for three additional minutes to brown the cheese.

Note: I used the addition of mozzarella cheese during broiling. 

white-chicken-enchiladas

White Chicken Enchiladas Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10
Author: Alyona's Cooking
This White Chicken Enchiladas Recipe is EASY and delicious! Sour cream and green chilies make the creamiest sauce. 

Ingredients

White Chicken Enchiladas:

  • 10 8-inch flour tortillas
  • 2 cups cooked shredded chicken
  • 2 cups Colby & Monterey jack cheese shredded
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 4oz can of diced green chilies

Instructions

How to make White Chicken Enchiladas:

  • Preheat oven to 350 degrees. Grease a 9x13 pan or any baking dish.
  • Mix the chicken and 1 cup of cheese. Roll up tortillas and place into the prepared pan.
  • In a saucepan, melt butter; stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  • Stir in sour cream and chilies. Do not bring to boil. You don't want curdled sour cream.
  • Pour over enchiladas and top with remaining cheese. Bake for 20 min then under high broil for three more minutes to brown the cheese.

Nutrition per serving

Serving: 1servingCalories: 323kcalCarbohydrates: 6.1gProtein: 23.3gFat: 22.3gSaturated Fat: 13.6gCholesterol: 91mgSodium: 549mgFiber: 0.2gSugar: 0.7g

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143 comments

    • Christina Gilson

    This is one of my hubby’s favorites. I make up my own chicken, peppers and onions fajita mix. I add the cheese on top of the mixture and add up the tortilla. I roasted a pablano instead of the can of green chilies. I

      • Alyona Demyanchuk

      Sounds Delish!Thanks for sharing!

    • Deirdre

    We make this as in the recipe and without tortillas (low carb option). Sometimes we add in corn and/or jalapeños. This is definitely a family fav!!

      • Alyona Demyanchuk

      Thanks for the low-carb option.

    • Katana

    Would this be something I could prep the night before and cook the next day

      • Alyona Demyanchuk

      Oh, I think so, just keep the sauce separate until baking.

    • Melinda

    Totally amazing! Definitely a top 5 in our taco Tuesday book.

    What do you do with left overs?

    Just reheat in the oven?

      • Alyona

      Hi Melinda, you can reheat them in the microwave quicker.

    • Anne O,halloran

    absolutely loved it this is gonna be a go to more often. thank you for sharing. x

      • Alyona

      Wonderful, Anne!

    • Karla

    This is very close to my recipe in my head! I’m saving it for when I forget how. Haha
    Sometimes I simmer a couple chicken breasts in 2 or 3 cups of water with chicken bouillon. That’s what I use for the shredded chicken and broth. I also melt an extra cup of Monterey jack in my sauce. I sometimes put a little sauce in my rolled up tortilla with the chicken.
    I just love this recipe.

      • Alyona

      I hope it meets your expectations, Karla.

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