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    You are in: Home / Recipes / White Chicken Enchiladas Recipe
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    White Chicken Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Canamari's Note:

    I created this recipe because I don't like the recipes that call for cream of chicken soup in the sauce. This is more "from scratch" and my family loved it.

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    Serves: 4-6


    enchila ...

    Units: US | Metric

    Chicken mix

    Sauce mix


    1. 1
      Saute chicken in a large skillet. Add remaining spices into the chicken mixture. Let cook together 5 minutes to blend flavors.
    2. 2
      In a separate sauce pan, melt butter and add flour. Let cook for a minute or two. Add the chicken stock all at once and the salt. Continue stirring until mixture slightly thickens. Off the heat and add the sour cream, stirring until completely incorporated.
    3. 3
      Grease a 9x13 pan and coat with a few tablespoons of the sauce mix. To make the enchiladas, spoon a few tablespoons of chicken mix down the center of each tortilla. I add a T. or two of shredded cheese on top of the chicken mix. Roll up and place in pan. Cover each enchilada with the sauce mix and sprinkle additional cheese on top. Bake at 350 for 30 minutes until hot and bubbly.

    Ratings & Reviews:


    Nutritional Facts for White Chicken Enchiladas

    Serving Size: 1 (172 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 313.5
    Calories from Fat 226
    Total Fat 25.1 g
    Saturated Fat 14.6 g
    Cholesterol 65.2 mg
    Sodium 1343.4 mg
    Total Carbohydrate 17.2 g
    Dietary Fiber 1.2 g
    Sugars 6.5 g
    Protein 6.2 g

    The following items or measurements are not included:


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