Here’s a creamy, cheesy, flavor-packed recipe for White Chicken Enchiladas — a beloved comfort food with tender shredded chicken, melty cheese, and a luscious white sauce that brings it all together. No canned soup needed!
🌯 White Chicken Enchiladas
(Creamy Sour Cream & Green Chile Sauce)
🕒 Prep Time: 15 mins | Cook Time: 25–30 mins
Serves: 6 (Makes ~8 enchiladas)
https://www.effectivegatecpm.com/myszhs5i4j?key=64d50bd63d3abbe592d5024eeb1ae72f
✅ Ingredients:
For the Enchiladas:
2 cups cooked shredded chicken (rotisserie works great)
1½ cups shredded Monterey Jack or mozzarella cheese, divided
8 small flour tortillas
Optional: ½ cup cooked rice or black beans (to stretch the filling)
For the White Sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream (or Greek yogurt)
1 (4 oz) can diced green chiles
Salt and pepper to taste
Optional: Pinch of cumin or garlic powder for extra depth
🔪 Instructions:
1. Prep oven & pan:
Preheat oven to 375°F (190°C).
Lightly grease a 9×13″ baking dish.
2. Assemble enchiladas:
In a bowl, mix shredded chicken and 1 cup cheese.
Divide evenly among the tortillas, roll them up, and place seam-side down in the baking dish.
3. Make the white sauce:
In a saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute.
Gradually add chicken broth, whisking until smooth and thickened (3–5 mins).
Remove from heat and stir in sour cream and green chiles.
Season with salt, pepper, and any optional spices.
4. Pour and top:
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