These creamy, delicious, and very yummy White Chicken Enchiladas are not only seriously good but are so simple and easy to make. Sour cream and green chilies make for one creamy sauce that bubbles away when baking creating a gooey, creamy and wonderful chicken enchiladas. 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. Someone even commented “SOOOOOO GOOOOD!! Super easy and yummy. This is one of my go-to recipes for an easy meal”. You probably get the point… They are really good.
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 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 3 additional minutes to brown the cheese.
Note: I used an addition of mozzarella cheese during broiling.
- 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 diced green chilies
- Preheat oven to 350 degrees. Grease a 9x13 pan or any baking dish.
- Mix chicken and 1 cup 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 3 more minutes to brown the cheese.
24 comments
If I were to make the chicken breasts another way then rotisserie how would I do that and what spices should I use?
You could bring some seasoned water (enough to cover the chicken breasts) to a boil and simmer the meat for 15-20 minutes then shred. Season the water with salt or chicken bullion powder (could also just use broth.) Let me know how it turns out for you.
Wow!! Just wow! This was so good and simple to make, a winner in our house. I tried using low carb tortillas in this dish and it worked wonderfully 🙂 The sauce was also fabulous mixed with pico de gallo to dip tortilla chips in! Thanks for a great recipe!!
You are very welcome! I’ve had cold pico de gallo over the warm enchiladas before and that was also delish! Thank you for the feedback, Shari!
Made tonight (9/5/18) and very easy to follow recipe. Thank you. Used Costco delicious chicken (breast) . I added cumin, garlic salt and pepper to the chicken cheese mixture. When I make again, which I will, I will add green chili’s to the mixture also, in addition to the sauce. Someone didn’t like the flour tortilla texture, but that’s how they cook, especially in a sauce. Thank you again for the recipe.
you are very welcome! Thank you for leaving a feedback:)