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White Chicken Enchiladas


Get your own delicious enchiladas at home with this awesome White Chicken Enchiladas recipe. Don't forget the rice and beans on the side!

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Rate this recipe 4.4/5 (32 Votes)
White Chicken Enchiladas 1 Picture


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


Adapted from


Step 1

Preheat oven to 350° F. Grease a 9x13 pan.

Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

In a sauce pan, melt butter, stir in flour and cook 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 22 minutes and then under high broil for 3 minutes to brown the cheese.

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