White Chicken Enchiladas

READY IN: 30mins
Recipe by shappell

White Chicken Enchiladas

Top Review by Cortney C.

I follow the instructions except for my make my homemade Mexican chicken in the crockpot instead of using plain chicken. I use a few chicken breast, onions, packet of taco seasoning, and half a jar of salsa. Just cook the chicken for a few hours on low in the crockpot. I add black beans when done. Then I follow all of the instructions for the recipe. Gives it great flavor!

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Grease a 9x13 pan.
  2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
  3. 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.
  4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
  5. Pour over enchiladas and top with remaining cheese.
  6. Bake 22 min and then under high broil for 3 min to brown the cheese.
  7. *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.

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