White Chicken Enchiladas

Two enchiladas on plate with fork and knife

5 from 1 vote

This easy recipe for White Chicken Enchiladas is deliciously savory and the perfect option for a weeknight dinner! Made with shredded chicken, flour tortillas, sour cream, green chiles, and baked with a white cheese sauce, top them with your choice of toppings, or eat them just like they are!

Prep Time10

Cook Time30

Total Time40

Course: Chicken

Cuisine: American/ Mexican

Keyword: (sour cream sauce), best sides for enchiladas, easy white chicken enchiladas, recipe for white chicken enchiladas, w/out cream cheese, white chicken enchilada casserole, white chicken enchilada recipe, White Chicken Enchiladas, with green chilies, with sour cream, with white cheese sauce

Servings: servings

Calories: 773kcal

Author: Michaela Kenkel

Equipment

Ingredients

8 burrito sized flour tortillas
2 cups shredded cooked chicken
2 cups chicken broth
3 T. butter
3 T flour
1 – 4oz can diced green chilies
8 ounces of sour cream
8 oz pkg Monterrey Jack cheese shredded
1 – 4oz can sliced black olives drained

Instructions

Preheat oven to 350 degrees.
Spray a 9×13 pan with non-stick cooking spray.
Evenly divide chicken and half of cheese to fill tortillas. Roll enchilada style, place in prepared pan.
In a small saucepan melt butter, add flour to make a roux.
Add chicken stock and whisk until combined. Cook until thick and bubbly.
Add green chilies and sour cream, remove from heat.
Pour over enchiladas. Cover and bake for 20 minutes.
Uncover add remaining cheese and bake another 8-10 minutes until cheese is melted.

Notes

I find that I like to add a little salt to the cheese sauce, but it is totally a personal preference. If you like them spicier, add some cayenne pepper to the sauce.

Ideas for toppings: black olives, cilantro, avocado, lime, salsa, hot sauce, tomatoes, pico de gallo, jalapeños

Nutrition