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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Recipe Rating




87 comments

    • Shari

    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!!

      • Alyona’s Cooking

      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!

    • Mona

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

      • Alyona’s Cooking

      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.

      • Kristal

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

        • Alyona’s Cooking

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

    • Al

    My favorite Enchiladas Recipe.
    Thank you

    • John

    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.

      • Alyona’s Cooking

      Thanks for the feedback! That’s good to know!

    • Olga

    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.

      • Alyona’s Cooking

      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.

        • Olga

        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.

          • Alyona’s Cooking

          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.

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