White Chicken Enchiladas Recipe

by Alyona's Cooking
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
3.86 from 107 votes

White Chicken Enchiladas Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10
Calories: 323kcal
Author: Alyona's Cooking
This White Chicken Enchiladas Recipe is EASY and delicious! Sour cream and green chilies make the creamiest sauce. 
Print Recipe Review

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

Serving: 1serving | Calories: 323kcal | Carbohydrates: 6.1g | Protein: 23.3g | Fat: 22.3g | Saturated Fat: 13.6g | Cholesterol: 91mg | Sodium: 549mg | Fiber: 0.2g | Sugar: 0.7g
Nutrition Facts
White Chicken Enchiladas Recipe
Amount Per Serving (1 serving)
Calories 323 Calories from Fat 201
% Daily Value*
Fat 22.3g34%
Saturated Fat 13.6g85%
Cholesterol 91mg30%
Sodium 549mg24%
Carbohydrates 6.1g2%
Fiber 0.2g1%
Sugar 0.7g1%
Protein 23.3g47%
* Percent Daily Values are based on a 2000 calorie diet.
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

 

 

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47 comments

Ala February 13, 2019 - 5:59 pm

5 stars
Really yummy recipe, Very creamy. ? Unfortunately kids weren’t a fan of it but they are pretty hard to please. Lol

Reply
Mary January 29, 2019 - 8:59 pm

Do you have nutritional info?. Carbs, fat, protein

Reply
Alyona's Cooking January 29, 2019 - 9:43 pm

The Nutrition Facts are posted in the recipe box now.

Reply
Melissa January 28, 2019 - 8:49 pm

Can you make and freeze?

Reply
Alyona's Cooking January 29, 2019 - 8:31 am

I think you can freeze these chicken enchiladas rolled up with the filling, however, I would either make the sauce before baking or freezing that in a freezer zip-loc bag separately, then joining together before baking.

Reply
Tiffanie January 5, 2019 - 7:56 pm

Do you have a mexican rice recipe that would go with this as a side?

Reply
Alyona's Cooking January 7, 2019 - 10:47 am

Hi Tiffanie, I actually don’t at the moment, but allrecipes.com seems to have some so go check them out:)

Reply
Kelli Barrett January 3, 2019 - 8:43 pm

5 stars
So I tried these tonight. But I switched it up a bit. With the chicken I added green chilis and cream cheese. Filled the tortilla’s with that mixture. I made the sauce per the recipe. And the jack cheese on top. Everyone loved them!!

Reply
Alyona's Cooking January 4, 2019 - 8:41 am

Great to hear that everyone loved them! Thank you for the feedback Kelli!

Reply
Laurel Wollweber September 5, 2018 - 9:03 pm

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.

Reply
Alyona's Cooking September 6, 2018 - 6:02 am

you are very welcome! Thank you for leaving a feedback:)

Reply
Shari August 9, 2018 - 9:04 pm

5 stars
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!!

Reply
Alyona's Cooking August 10, 2018 - 7:19 am

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!

Reply
Mona May 17, 2018 - 8:48 am

5 stars
If I were to make the chicken breasts another way then rotisserie how would I do that and what spices should I use?

Reply
Alyona's Cooking May 17, 2018 - 9:54 am

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.

Reply
Kristal July 13, 2019 - 4:02 pm

You could cook the chicken in an instant pot. I did with a bit of water and Sabor sauce.

Reply
Alyona's Cooking July 14, 2019 - 9:10 pm

Hi Kristal, that would make a quick way to cook fork tender chicken! Thanks for the input!

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