White Chicken Enchiladas w/ Green Chilies

Elizabeth McCarthy


The Best Chicken Enchiladas!


★★★★★ 3 votes

10 people
1 Hr


  • ·
    10 soft taco shells
  • ·
    2 cups cooked, shredded chicken
  • ·
    2 cups shredded monterey jack cheese
  • ·
    3 tbsp. butter
  • ·
    3 tbsp. flour
  • ·
    2 cups chicken broth
  • ·
    1 cup sour cream
  • ·
    1 (4 oz) can diced green chillies

How to Make White Chicken Enchiladas w/ Green Chilies


  1. 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.

Printable Recipe Card

About White Chicken Enchiladas w/ Green Chilies

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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