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White Chicken Enchilada Recipe (Chile & Sour Cream Sauce)

August 31, 2014 by Michelle 32 Comments

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One of my husbands favorite recipe that I make is white chicken enchiladas! Whenever I ask what he wants, this is the normal request. I thought I would share with you all the recipe so you can try it too! It’s pretty easy and doesn’t take much prep if you already have cooked chicken to work with. He actually helped make them today and I was pretty impressed with his photo taking skills too! ;) Another favorite is our chicken bacon ranch pasta recipe!

white-chicken-enchiladas-recipe-

Don’t they look yummy?! They are!

white-chicken-enchilada-recipe-

white-chicken-enchilada-recipe

Mix the shredded chicken with a cup of cheese. I like to run the chicken under cold water first so the cheese won’t start to melt.

white-chicken-chile-enchilada-recipe-

Make the sauce mixture on the stove so it gets thick and bubbly. Pour the sauce on top of them, making sure it gets around the edges too!

white-chicken-enchiladas-sour-cream-recipe

Bake for 20-25 minutes at 425 degrees in the oven. You can turn on the broiler at the end to get the cheese more golden brown and crispier.

Watch how I make them here…
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White Chicken Enchiladas
Servings: 4 people
Ingredients
  • 2 cups shredded Monterey Jack cheddar cheese
  • 8 flour tortillas soft shell
  • 3 tablespoons butter
  • 1 cup sour cream
  • 1 4 oz can of diced green chiles
  • 2 cups shredded chicken about 1 big chicken breast
  • 3 tablespoons flour
  • 2 cups of chicken broth
  • Salt and pepper
Instructions
  1. Preheat the oven to 425 degrees.

  2. Cook/shred your chicken breast and mix it with 1 cup of shredded cheese.
  3. Lay 8 tortillas out and fill each one with the chicken mixture making sure they are all even. Roll them up tightly and put them in a greased 9×13 baking dish.

  4. In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute.

  5. Add in the 2 cups of chicken broth, whisking until it’s a smooth consistency. Whisk over medium heat until it is thick and creamy (usually takes about 5-8 minutes).

  6. Mix in the sour cream, salt/pepper, and the can of chiles to the pan.

  7. Pour the creamy sauce over the rolled up tortillas evenly.

  8. Add 1 cup of the cheddar cheese over the top.

  9. Bake for 20-25 minutes or until the cheese is golden brown. Add salsa or cilantro and you’re ready to eat!

More Chicken Recipes

  • Chicken Bacon Ranch Pasta
  • 3-Ingredient Orange Chicken
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Filed Under: Cooking, Creative Foods, Dinner and Lunch Ideas, Recipes


Comments

  1. Cassie says

    January 30, 2016 at 1:27 pm

    I LOVE restaurant enchiladas and have never made them at home until NOW!!! Absolutely in love with this receive (have made it TWICE and am now making it to take to a friend in need!)

    I have a question, what would be the best way to freeze this dish so I can take it to her and she can heat & serve when needed? Freeze with sauce added or freeze the two separately??

    Thanks so much for sharing. I ❤️ You Facebook and website!!

    Cassie

  2. Michelle says

    January 25, 2016 at 11:07 pm

    We do not drain them – adds more flavor!

  3. Stacey says

    January 23, 2016 at 11:38 pm

    These were absolutely delicious! Thank you for the recipe.

  4. melissa says

    January 21, 2016 at 4:29 am

    I wondered if the green chilis need to be drained first. The recipes doesn’t say drained but I think if it too watery that may be the reason. Anyone else know?

  5. Christe says

    January 9, 2016 at 2:49 pm

    I make the chicken enchiladas close to this. Saute a chopped onion, add the peppers, sour cream, TBS chili powder and use cream of celery soup insteadof broth. They’re delicious

  6. Katie says

    January 9, 2016 at 2:14 am

    I usually don’t leave comments, but this recipe was delicious! And SO easy!! Thank you!

  7. Ashley says

    January 8, 2016 at 3:23 am

    Oh my gosh, thank you! I love chicken enchiladas, but have been unwilling to make them for myself because I can’t have red sauce. Enchiladas with a white sauce is the perfect solution. :D

  8. Starr says

    January 7, 2016 at 5:27 pm

    Yes it will work with corn tortillas, better flavor and healthier. Just warm them up a bit so they are pliable and will roll up easier and not break

  9. Rochelle says

    December 12, 2015 at 12:25 pm

    Excellent, quick recipe! I used rotisserie chicken, and added 1 can of chili beans in sauce to the chicken I know it isn’t white, but it’s flavor was really good with chicken & cheese mixture. Thanks for sharing!

  10. Michelle says

    November 17, 2015 at 10:00 pm

    Maybe try letting it simmer longer on higher heat and add more flour!

  11. Marah says

    November 17, 2015 at 8:47 pm

    I don’t know what it is but I can’t get the sauce down! It’s way too watery :(

  12. Tera says

    October 25, 2015 at 5:41 pm

    I rarely leave reviews but these were amazing. The directions are simple and easy to follow. I have been craving enchiladas for a long time and they hit the spot. Thank you so much. I’ll be saving this for ever!

  13. Kym says

    October 23, 2015 at 3:40 pm

    I make one very similar to this all from scratch too. The difference in mine is I use corn tortillas that I first light fry in oil and set aside so they’re cooled a bit and pliable. I can’t eat flour tortillas, hurts my stomach. Anyway in my sauce what’s different is, I also put shredded chicken and pepper jack cheese after I put in sourcream. And I use 2 cans green chilis. So the first night I’ll make my enchiladas which is my kids favorite thing. But then the second night I’ll reheat the sauce, which is delightful just by adding chicken broth and more cheese if needed. Then I pour it over cooked fettuccine noodles and diced fresh tomatoes ?. It’s amazing! It was a mistake that I made a long time ago thinking I was reheating beef stroganoff for noodles but it was actually my enchilada sauce, and it was so freaking good! So it was a happy mistake. Everyone I’ve ever served it too since has been amazed that it wasn’t meant for noodles lol ?. It’s really delightful and tasty!

  14. Nicole says

    October 21, 2015 at 11:25 pm

    I have been making this recipe for years and just recently started expanding on it by adding little extras. My favorite add ins are black beans and corn. Tonight I am making it for the first time since my daughter has been able to eat solids (she just turned a year old last week), so we’ll see if she approves as much as mommy and daddy do. :D

  15. Merry Regan says

    October 6, 2015 at 2:16 am

    Hi, I made this last week and my husband requested that I make it again tonight. My family (including my 6 and 9 yr old kids) LOVE this recipe! My daughter who is picky even liked the green chilies! I had to post this and say thank you for sharing your easy and yummy recipe. This will def be a part of our dinner rotation.

  16. Brandy says

    September 26, 2015 at 12:15 pm

    I like to cook my chicken in either the crockpot OR I bake it for 3 hrs @ 300° (covered with foil) with a jar or salsa verde. The chicken does have a lot of moisture that renders during cooking but when I shred it with forks, the chicken soaks up all of that flavorful juice. I cook a family pack of chicken and then freeze the extra for future recipes.

    Also, I like to add refried beans or drained pinto beans to these enchiladas! I add hot sauce too, this recipe is too mild for our spicy paletes.

  17. kaylee eylander says

    September 8, 2015 at 11:04 pm

    I made a double recipe of these for a meal to take to a friend who just had surgery and some for my family. Both families LOVED them…and my husband is a picky one! Thank you for posting!!

  18. Rebecca says

    March 13, 2015 at 2:55 am

    I have made these several times, my family LOVES them! So easy, so simple, so tasty. My 15 year old literally requests these every time I ask. Thanks for a great recipe!

  19. Deanna says

    February 23, 2015 at 3:37 am

    Simply put – these are delicious!! Made these for my family this evening and they could not get enough. We like things spicy so we added some hot sauce to our own personal helpings. Other than that, would not change a thing! Thanks for sharing the recipe.

  20. Caitlin says

    February 18, 2015 at 11:55 pm

    This was great! I made the chicken breast in the crockpot and then shredded it. Super simple and delicious!

  21. ashley says

    February 10, 2015 at 3:12 am

    I can honestly say, I have never and I mean NEVER left feed back after trying a recipe, DIY crafts, etc…

    But…. I simply have to tell you, thank you!

    I am really not good at cooking. At all. Seriously.

    My boyfriend and I have been together for a little over a year now and to this day I still get a little insecure because he was married to a wonderful woman who cooked delicious food every night.
    (Lucky he is the kind of man who appreciates me trying and tells me it taste good-even when we both know is not haha)

    Today I told him I was going to cook chicken enchiladas. … He said “uhh okay. … If that’s what you want. ” which means. …’Please don’t’ haha

    While cooking he kept asking “what’s that” and I could tell he was not looking forward to this meal….

    Once it was done him and our friend both said “that looks so ****ing good!”

    For the next 30 minutes while they stuffed it into their mouths all I heard was and I quote -“This is the best meal I’ve ever had” “you have to give me this recipe” “This is bragging rights, right here! ” “Babe, this is what I want for Valentines dinner” so on and so on.

    I put on my poker face, simply smiled and told them both I was very glad they enjoyed it.
    Between me and you…. I am so excited!!! And feeling full of confidence!
    Thank you so much! !!!

  22. Amanda says

    January 25, 2015 at 3:21 pm

    We had these last night and they were absolutely delicious!!! My three year old daughter even liked them:)

  23. Mary Elizabeth says

    January 2, 2015 at 9:58 am

    Just tried these tonight and they were fabulous! My family loved them! :) Thank you for such a great recipe!

  24. Hali Chea says

    November 22, 2014 at 5:00 am

    I have made these twice now and they’re a hit! Even my husband loves them who normally wouldn’t eat something like this approved.

  25. Michelle says

    November 6, 2014 at 3:31 pm

    Whenever I put it in the crockpot there’s a lot of extra water from it so I don’t like to do that. I just baked them in the oven :)

  26. Tara says

    November 6, 2014 at 3:20 pm

    How did you cook your chicken? I’ve heard of people putting raw chicken in their crock pot with red enchilada sauce and shredding it once its fully cooked.

  27. Teri says

    October 22, 2014 at 12:35 pm

    My mother found this recipe on pinterest and made a few minor changes to better fit our family’s tastes and It. Was. Fabulous! I posted it on my blog with a link back to here so that my readers could give it a try. I just wanted to say that we really loved this recipe!

  28. Michelle says

    October 3, 2014 at 4:02 pm

    I don’t think it’d be as good but you could try!

  29. Shelby says

    October 2, 2014 at 10:04 pm

    Would this work with corn tortillas?

  30. Michelle says

    October 1, 2014 at 1:00 am

    Hooray! So glad it was a success. My husband was also shocked when I didn’t use red sauce at first too lol!

  31. Amy says

    September 30, 2014 at 10:56 pm

    Made these tonight for my husband. When we were grocery shopping he gave me the frowny face when I didn’t pick up red enchilada sauce for making enchiladas….. He shrugged tonight when I told him these were for dinner…….. Until I served them to him. It was a total win. He apologized for being a sour puss, and told me he would like me to make them again. Thank you for sharing this recipe. You noted it was one of your husband’s favorites, and now it is one of mine too.

  32. Erlene says

    September 1, 2014 at 6:50 pm

    Pinned this and will be giving this a try. Came over from the Bloggers Brags Pin Party and would love if you came and linked up some of your posts on the Merry Monday Link Party too.

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