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

77 comments

    • Mary

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

      • Alyona’s Cooking

      The Nutrition Facts are posted in the recipe box now.

    • Melissa

    Can you make and freeze?

      • Alyona’s Cooking

      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.

    • Tiffanie

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

      • Alyona’s Cooking

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

    • Kelli Barrett

    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!!

      • Alyona’s Cooking

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

    • Laurel Wollweber

    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.

      • Alyona’s Cooking

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

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