White Chicken Enchiladas offer a creamy and flavorful twist on traditional enchiladas. Filled with tender shredded chicken and gooey cheese, these enchiladas are then smothered in a rich and creamy white sauce made with sour cream and diced green chilies.
The combination of tender chicken, melted cheese, and creamy sauce makes these enchiladas irresistibly delicious. They are perfect for a family dinner or entertaining guests, and they can easily be customized with your favorite toppings and garnishes.

Ingredients:
- 8 to 10 flour tortillas (soft taco size)
- 2 cups cooked and shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 4 oz can diced green chilies
Instructions:
- Prepare the Enchiladas: Mix the shredded chicken with 1 cup of shredded cheese. Roll the chicken mixture into the flour tortillas and place them seam side down in a sprayed 9×13 inch baking pan.
- Prepare the Sauce: In a small skillet, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually add the chicken broth, whisking continuously until the sauce is smooth and thickened.
- Add Sour Cream and Chilies: Once the sauce has thickened, remove it from the heat and stir in the sour cream and diced green chilies until well combined.
- Assemble and Bake: Pour the sauce over the assembled enchiladas in the baking pan. Sprinkle the remaining shredded cheese on top.
- Bake: Place the baking pan in a preheated 350°F oven and bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
- Serve: Once baked, remove the enchiladas from the oven and let them cool slightly before serving. Garnish with fresh cilantro, diced tomatoes, or sliced avocado if desired.
Tips:
- Use Pre-Cooked Chicken: Save time by using pre-cooked and shredded chicken, such as rotisserie chicken or leftover grilled chicken.
- Customize with Toppings: Serve the enchiladas with your favorite toppings, such as diced tomatoes, sliced avocado, chopped cilantro, or a dollop of sour cream.
- Make-Ahead Option: You can assemble the enchiladas ahead of time and refrigerate them until ready to bake. Simply pour the sauce over the enchiladas just before baking.
- Adjust the Spice Level: If you prefer a spicier dish, you can add additional diced green chilies or a sprinkle of cayenne pepper to the sauce.
- Serve with Sides: White Chicken Enchiladas pair well with Mexican rice, refried beans, or a simple green salad for a complete and satisfying meal.
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