White Chicken Enchiladas

Creamy and filling, these white chicken enchiladas are perfect for any family dinner! It’s not spicy and has a wonderful creamy sauce that really pulls it all together. They are ready in 30 minutes, so they are perfect for any of those busy, on-the-go nights!


These cheesy and creamy enchiladas are jam-packed full of flavor and will soon be requested weekly from your family members – even picky eaters.

You can’t have delicious enchiladas without some diced green chilis and a delicious sauce on top! These ingredients will make these enchiladas super flavorful. And don’t forget the best part… the cheese!

8-10 flour tortillas (soft taco size).

2 cups of cooked and shredded chicken.

2 cups of shredded Monterey Jack cheese.

3 tbsps of butter.

3 tbsps of flour.

2 cups of chicken broth.

1 cup of sour cream.

1 (4 oz) can of diced green chiles.

Step 1: Preheat oven to 350F degrees. Spray 9×13-inch baking dish with nonstick cooking spray.
In a medium-sized bowl, mix together 2 cups shredded, cooked chicken with 1 cup shredded Monterey Jack cheese along with salt, pepper, Adobo seasoning, to taste.

Step 2: Place chicken mixture into each of the 10 flour tortillas. Roll them all up and place them in the prepared baking dish.

Step 3: In a medium sauce pan, melt 3 Tablespoons butter. Whisk in flour and let cook and thicken for 1 minute (don’t let it burn. Add 2 cups chicken broth and whisk until smooth. Stir in 1 cup sour cream and 4 ounce can diced green chiles. Be sure not to let the mixture boil.

Step 4: Take sauce off the heat and pour it over the enchiladas.Top with remaining shredded cheese.

Bake for about 20-25 minutes. If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slighly browned and bubbly.



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