White Chicken Enchiladas Recipe

White-chicken-enchiladas

These creamy, delicious, and very yummy enchiladas are not only seriously good but are so simple and easy to make. Sour cream and green chiles make for one creamy sauce that bubbles away when baking creating a gooey, creamy and wonderful chicken enchilada.  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 coarse how creamy and yummy it looked. This recipe didn’t turn me down and with many positive reviews on her post for this recipe, you can be sure this one is a good one. Some one even commented “SOOOOOO GOOOOD!! Super easy and yummy, this will be one of my new go to recipes for an easy meal”. You probably get the point…. There good.

white-chicken-enchiladasIngredients:

  • 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 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 traditional rotisserie chicken that I shredded for the chicken.

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3. In a sauce pan, 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 3 more minutes to brown the cheese.

Note: I used an addition of mozzarella cheese during broiling. 

white-chicken-enchiladas

White Chicken Enchiladas Recipe
 
Alyona's Cooking:
Ingredients
  • 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 diced green chilies
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x13 pan or any baking dish.
  2. Mix chicken and 1 cup cheese. Roll up tortillas and place into the prepared pan.
  3. In a sauce pan, 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.
  5. Pour over enchiladas and top with remaining cheese. Bake for 20 min then under high broil for 3 more minutes to brown the cheese.

 

 

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14 thoughts on “White Chicken Enchiladas Recipe

    1. 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.

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

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  1. 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 😁

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

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    1. 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.

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  2. 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.

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    1. 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.

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      1. 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.

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        1. 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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