White Chicken Enchiladas

"White Chicken Enchiladas"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by shappell photo by shappell
photo by Sarah M. photo by Sarah M.
photo by Laurie M. photo by Laurie M.
photo by porsche531.pg photo by porsche531.pg
Ready In:




  • Preheat oven to 350 degrees. Grease a 9x13 pan.
  • Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
  • 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.
  • Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
  • Pour over enchiladas and top with remaining cheese.
  • Bake 22 min and then under high broil for 3 min to brown the cheese.
  • *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.

Questions & Replies

  1. Dumb question: How do you make shredded chicken and what kind of chicken do you use, meaning white meat, dark, both? Thank you.
  2. Could I use turkey instead of chicken?
  3. Do I strain the Chile's?
  4. will cheddar jack cheese work okay?


  1. 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!
  2. This is a big hit! I did add about 2 table spoons of cream cheese and chopped garlic to my meat and cheese mixture.
    • Review photo by Sarah M.
  3. These were delicious enchiladas. I swear I can eat the sauce all on it's on as a dip with chips. It's so good! The enchiladas were tender and the flavor was spot on.
  4. Love this recipe. We love Mexican food and are always looking for something different for our Tuesday Tacos night. This is like our neighborhood restaurant's enchilada dish. So simple and easy. Have made it several times.
  5. I doubled recipe and still used 2 c chicken and added a can of black beans, 1 cup of Zatarains cilantro lime rice, 2- 7 oz. cans chilis, and 1 can mexican style corn. It was delicious!!! I also used flour and corn tortillas. I preferred the flour as they held up better.


  1. This is the best enchiladas recipe ever! I just made it again & it's very good as always. I like my sauce a little thicker. Next time I will add less broth.
  2. I added some cayenne, garlic, and cumin to the sauce and the chicken while I shredded it. It gave the dish so much more flavor. I also added an extra can of chilies.
  3. Enchiladas are made with corn tortillas, not flour. Just saying ...
  4. I used pre-grilled, sliced chicken to speed things up then threw some sliced jalapenos and fresh garlic in there to spice it up. I also made a seafood version by substituting shrimp and scallops. so easy to make, we love it and will make it again.
  5. I topped mine with scallions and tomatoes for a bit of color.


<p>I love making freezer meals with friends.&nbsp; I'm always looking for new ideas.</p>
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