Creamy White Chicken Enchiladas are made with flour tortillas, shredded chicken, mozzarella, green chiles and a delicious white cream sauce! EASY CREAMY WHITE CHICKEN ENCHILADAS
One of my favorite Mexican meals (besides chimichangas) are enchiladas. Funny side note: did you know the word “chimichanga” is Spanish for thing-a-ma-jig? Ha! This recipe for white chicken enchiladas are no joke though!

 

Ingredients

White Chicken Enchiladas:

10 8-inch flour tortillas

2 cups cooked shredded chicken

2 cups Colby & Monterey jack cheese shredded

3 tbsp butter

3 tbsp flour

2 cups chicken broth

1 cup sour cream

1 4oz can of diced green chilies


 


Instructions


How to make White Chicken Enchiladas:

Preheat oven to 350 degrees. Grease a 9×13 pan or any baking dish.

Mix the chicken and 1 cup of cheese. Roll up tortillas and place into the prepared pan.

In a saucepan, melt butter; stir in flour and cook for 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 for 20 min then under high broil for three more minutes to brown the cheese.