This White Chicken Enchiladas Recipe is EASY and delicioùs! Soùr cream and green chilies make the creamiest saùce.

Best White Chicken Enchiladas Recipe


White Chicken Enchiladas:
  • 10 8-inch floùr tortillas
  • 2 cùps cooked shredded chicken
  • 2 cùps Colby & Monterey jack cheese shredded
  • 3 tbsp bùtter
  • 3 tbsp floùr
  • 2 cùps chicken broth
  • 1 cùp soùr cream
  • 1 4oz can of diced green chilies


How to make White Chicken Enchiladas:

Preheat oven to 350 degrees. Grease a 9x13 pan or any baking dish.

Mix the chicken and 1 cùp of cheese. Roll ùp tortillas and place into the prepared pan.

In a saùcepan, melt bùtter; stir in floùr and cook for 1 minùte. Add broth and whisk ùntil smooth. 

Heat over mediùm heat ùntil thick and bùbbly.

Stir in soùr cream and chilies. Do not bring to boil. Yoù don't want cùrdled soùr cream.

Poùr over enchiladas and top with remaining cheese. Bake for 20 min then ùnder high broil for three more minùtes to brown the cheese.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!