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!
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
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.
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.
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 Recipe
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.
