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.

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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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Recipe Rating




109 comments

    • Becki

    I just made these and they are great! I halfed the recipe because there are only 3 of us. We topped with a dollop of sour cream (because we love it) and fresh avocado. Served it with a side of refried beans. It was perfect. Definitely adding it to my usual recipe list because the ingredients are things we usually just have and it’s quick, easy to throw together and delicious. Thanks!

      • Alyona’s Cooking

      Thank you for the feedback, Becki! I’m so happy to hear it’s going to be on repeat:)

    • Jenny Ratcliffe

    Perfect. Yummy. Easy to make. Highly recommend.
    Anyone know if the left overs can be frozen? It’s a lot for 2 people. Would cut in half the next time.

      • Alyona’s Cooking

      Hi Jenny, based on my experience soups seem to freeze very well.

    • Emily

    How well does this reheat?

      • Alyona’s Cooking

      Hi Emily, I think it reheats well. Try not to over bake them for better reheating.

    • Charlotte

    Easy recipe and was delicious! Thanks

      • Alyona’s Cooking

      Wonderful, Charlotte!

    • Tim

    Easy to make,tasty to eat but they are more like little chicken burritos.I would use corn tortillas next time for a lighter bite.

      • Alyona’s Cooking

      Hi Tim, they are definitely runnier than a chicken burrito but corn tortillas would be a wonderful side!

    • Janene Emswiller

    Going to give this a go. Sounds great. Suggest sides??

      • Alyona’s Cooking

      Hi Janene, sounds good! Sides to choose from could be cornbread, tortillas, or crunchy tortilla chips with a cheese dip.

    • Jordan

    What can be used in place of sour cream?

      • Alyona’s Cooking

      Hi Jordan, perhaps yogurt?

    • Lisa

    Can sauce be frozen?

      • Alyona’s Cooking

      Hi Lisa, I’m not sure how well a sour cream gravy freezes.

    • Katy

    Huge family hit! My 12yr old son said “I want to eat this every night!”

      • Alyona’s Cooking

      Haha 🙂 Seems like a keeper, Katy!

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