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

IMG_4016

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.

IMG_4033

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

New Be featured here!

Hashtag #yesalyonascooking on both Instagram and Pinterest to be seen here!

Leave a comment

Recipe Rating




91 comments

    • Kristen

    I make this for my family all the time. They love it! So easy and yummy. I love it too. Thanks!

      • Alyona’s Cooking

      You are very welcome, Kristen!

    • Irene

    Excellent recipe! I added about a teaspoon of cumin and a couple dashes of chili powder to the chicken mixture before filling the tortillas. I’m pretty sure I used more cheese throughout the process too. For anyone wondering, I did NOT cover my dish before I placed it in the oven. It was so, so delicious! Thank you, Alyona!

      • Alyona’s Cooking

      I’m so happy to hear, Irene! Thanks for the feedback!

    • Elaine

    Delicious!! I added cumin and salsa to the chicken.

      • Alyona’s Cooking

      Thank you for the feedback, Elaine!

    • Jess

    I was thinking about adding the remaining cheese to the sauce beforehand pouring it over the enchiladas. Would this work well for the recipe, or would it ruin the sauce?

      • Alyona’s Cooking

      Hi Jess, you could try I don’t think it would ruin the sauce though.

    • Rita Gastaldo

    I added jalapeños to the top to give it a little extra space

      • Alyona’s Cooking

      👍👍

    • Diane Schlabach

    We added to the shredded chicken: fresh chopped spinach by hand, cooked mushrooms, shredded white queso cheese and mex mix cheese. It made enough for 2. 9×13 pans !!

      • Alyona’s Cooking

      Sounds like a loaded enchilada, Diane! Queso cheese sounds so good!

    • Kim

    Is this recipe keto friendly??

      • Alyona’s Cooking

      Hi Kim, no these white chicken enchiladas are made from flour tortillas so they are higher in carbs than corn tortillas.

    • Laura

    These are great and a real hit! Making these again tonight! Didn’t take a photo when I made them before but looks like all the other photos shown. I’m betting that additional ingredients could be added inside the enchiladas and it would be just as good! Maybe onions, peppers, even using beef instead of chicken…all kinds of combos could be great I’m betting!

      • Alyona’s Cooking

      Hi Laura, thank you for taking the time to such a great feedback! I’m sure many combos would work!

    • Annette

    This has become one of our favs. Making it again tonight. I’ve shared with my cousin and she has made it a few times also and loves it.

      • Alyona’s Cooking

      I’m so happy to hear, Annette! Thanks for taking the time to comment!

    • Marsha

    My daughter sent me this recipe and asked me to make it for her. Very easy recipe and the sauce is amazing! This is a definite keeper!

      • Alyona’s Cooking

      Hi Marsha, how wonderful! Thanks for sharing that!

You might also like:

Explore Recipes

See What Others Made!
#yesalyonascooking on pinterest or instagram to be featured

Do NOT follow this link or you will be banned from the site!