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

IMG_4016

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.

IMG_4033

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.

IMG_4039

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

New Be featured here!

Hashtag #yesalyonascooking on both Instagram and Pinterest to be seen here!

Leave a comment






79 comments

    • Olga

    hi, Would chicken from a can work for this recipe?

      • Alyona’s Cooking

      I’m not sure if that will be the best alternative, as canned chicken could be on the dry side.

    • Richard

    How long and what temperature do I bake the chicken?

      • Alyona’s Cooking

      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.

    • Christina

    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 ?

      • Alyona’s Cooking

      yes, if you have chicken bullion you can dilute a packet (or cube) of that with water to substitute chicken broth.

      • Cailin Frat

      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!

    • Sue Cramer

    Could you use corn tortillas to make this GF

      • Alyona’s Cooking

      If you choose to use corn tortillas for the flour tortillas you may need to heat them up to prevent any breakage.

    • Tanyai

    Do these taste a little spicy because of the chillies?

      • Alyona’s Cooking

      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.

You might also like:

Explore Recipes

See What Others Made!
#yesalyonascooking on pinterest or instagram to be featured

Do NOT follow this link or you will be banned from the site!