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White Chicken Enchiladas Creamy Cheesy Comfort Food
Emily

White Chicken Enchiladas

Soft tortillas filled with tender chicken and cheese, baked in a creamy sour cream and green chili sauce. A family-favorite comfort food with a Tex-Mex twist.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 enchiladas
Course: Meals for Every Night
Cuisine: Mexican-American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 10 soft taco shells
  • 2 cups cooked, shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can (4 oz) diced green chilies

Equipment

  • 9x13-inch baking dish
  • Saucepan
  • Whisk
  • Spatula or spoon
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
  2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in prepared pan.
  3. In a saucepan, melt butter, stir in flour, and cook for 1 minute. Add broth, whisking until smooth. Heat over medium until thick and bubbly.
  4. Stir in sour cream and green chilies. Do not boil to prevent curdling.
  5. Pour sauce over enchiladas and top with remaining cheese.
  6. Bake for 22 minutes. Switch to high broil for 3 minutes to brown the cheese.

Notes

Use rotisserie chicken for a quick shortcut. Add sautéed onions or bell peppers to the filling for extra flavor. Serve with rice, beans, or a fresh salad for a complete meal.