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.
28 comments
Do these taste a little spicy because of the chillies?
I wouldn’t say its spicy, you may be able to distinct a mild flavor or aroma from the chilies but nothing too harsh. It is only a 4 oz can so your not really using a large quantity.
Could you use corn tortillas to make this GF
If you choose to use corn tortillas for the flour tortillas you may need to heat them up to prevent any breakage.
Is there anything you can substitute for the chicken broth? Currently don’t have that and stuck at home in snow and want to make these. Thanks ?
yes, if you have chicken bullion you can dilute a packet (or cube) of that with water to substitute chicken broth.
What I did was add water to the pan after I cooked the chicken! The juice from the chicken helps to make a delicious broth!
How long and what temperature do I bake the chicken?
Hi,
20 minutes in a pre-heated 350 degree oven. Plus some broiling time for cheese to melt. Those details are included in the instructions.
hi, Would chicken from a can work for this recipe?
I’m not sure if that will be the best alternative, as canned chicken could be on the dry side.
So I made these with Rosatrisse chicken and I have a few questions. Are the tortillas suppouse to be soggy underneath? Mine turned out soggy and was not pleasant to the tongue. This was my first time trying enchildas and I was not pleased. Plus my chicken on the inside stayed the same as before I cooked it, just more warm. I think canned chicken would’ve tasted better in my opinion. Are you suppouse to cover the dish when baking? Cause halfway I didn’t and to me it didn’t look like it was cooking much and then I covered it up.
Olga, these are supposed to be creamy soft tortillas, did you make these ahead of time or did you keep them sitting in the sauce too long? If you used cold rotisserie chicken you may have needed to keep them in the oven a little longer, so time may vary a little. You can try to cover the dish and use canned chicken if you give these a try again.
I put them in the oven as soon as I added the sauce. Felt like I had too much sauce too? But I did use cold chicken and I did cook 5 minutes longer. Thanks for the reply.
This is supposed to be a sauce-y dish, but if you felt that this had too much sauce, definitely cut back on the sauce.
I made these and loved them. By mistake, I bought the home style tortillas which are thicker. The enchiladas were just a little doughy tasting from where they had been folded in. Next time I’ll be sure to get the regular flour tortillas. This is going to be one of my faves for sure.
Thanks for the feedback! That’s good to know!
My favorite Enchiladas Recipe.
Thank you