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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Leave a comment

65 comments

    • DC

    Everyone in the family loved it!

      • Alyona’s Cooking

      Oh good, DC! Thanks for the feedback!

    • Melissa

    Do you cover the dish while it bakes?

      • Alyona’s Cooking

      It’s really a matter of preference, both work. However, having it covered would probably heat better.

    • MB

    perfect for all the picky eaters in my family

      • Alyona’s Cooking

      Good to know MB!

    • Alicia

    I’ve made this recipe a couple times now, everyone loves it but I cant seem to get my sauce to thicken up? I follow the recipe as it says I dont know what I’m doing wrong!

      • Alyona’s Cooking

      Hi Alicia, I’ve noticed Daisy Brand to be thicker than other sour creams and that’s the one I’ve likely used. If you’re using another brand, I’d add an additional tablespoon or two of flour to the roux next time. Or you can simply bake it for an additional 10-15 minutes to soak up that sauce.

    • Mel

    Haven’t made them yet but they look easy and quick to make. Stupid question though. What do green chilies taste like? Are they hot or spicy. If so could something be used in its place. Thanks

      • Alyona’s Cooking

      Hi Mel, green chilies are not too hot and the recipe calls for a little can so you can’t really over do it. I have used bell pepper or jalapeños and it works just as good you only need a little to give a peppery taste and all three are in the pepper family so it’s interchangeable! Jalapeños will give some heat if using 2 minced Tbsps, however 1 Tbsp would rather be mild.

    • Florence Lane-Smith

    Great make these all the time for parties and grandson! Pass it along as well. I add things sometimes like jalapenos onions extra chilies refried insideand even rice. I add enchilada seasoning to my sauce to. pico guac lettuce tomatoes for the sides.

    #yesalyonascooking

      • Alyona’s Cooking

      Hi Florence, sounds like all good toppings! I’ve been adding pickled jalapeños since I don’t really keep canned chiles on hand and it works out just as good! I could imagine diced bell peppers can work great too! Thanks for the hashtag, if you take a photo of one of our recipes on instagram or pinterest the #yesalyonascooking works as permission to feature your pic, so tag me or use that hashtag so we can see your pic! Thanks for the feedback.

    • Lisa

    Smells wonderful and sauce is great!!!

      • Al

      Thanks, Lisa! We too had these for supper earlier this week and I subbed pickled jalapeños for the canned chiles which worked out so delicious! Even our children devoured it so that makes a great substitute for future reference.

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