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




119 comments

    • Jill

    Can I make these ahead and freeze?

      • Alyona’s Cooking

      Hi, I’m not sure how well that will do, I usually make it before I bake them.

    • Kris

    We thought this was ok. The tortillas were soggy on the bottom (cooked longer than recipe called for too) and it really didn’t have the flavor we expected based off of the reviews. I added onion which gave it more flavor but it still was lacking. I’ll probably make it again but it certainly is not on the weekly or even monthly rotation.

      • Alyona’s Cooking

      Hi Kris, over baking the tortillas can soak up most of the sauce and create soggy enchiladas. I recommend trying the recipe as directed and see how they turn out for you. I’ve found these enchiladas delicious when baked just enough for them to still be on the saucy side, that way they held their shape and the sauce had tons of flavor.

    • Patty

    Can this be frozen and reheated?

      • Alyona’s Cooking

      I’m not sure how that will work, Patty.

    • Nicci Graves

    My whole family loved this!

      • Alyona’s Cooking

      Oh wonderful, Nicci!

    • Carrie

    Yummy yummy!
    I just cooked this recipe and it was delicious. Thank you for sharing this wonderful and easy to fix dish. Will definitely have again.

      • Alyona’s Cooking

      You are very welcome, Carrie! Glad it was tasty!

    • 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!

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