White Chicken Enchiladas

White Chicken Enchiladas

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Amanda Brecht


I found this recipe on Pinterest and fell in love with it. We have made it many times since, and everyone I know that has tried it has loved it. It's a great recipe, and easy at that.


★★★★★ 1 vote

20 Min
25 Min


  • 1 c
    cooked, shredded chicken
  • 2 c
    shredded mexican style cheese
  • 3 Tbsp
  • 3 Tbsp
  • 2 c
    chicken broth
  • 1 c
    sour cream
  • 10
    six inch tortilla shells (soft)

How to Make White Chicken Enchiladas


  1. Preheat oven to 350º. Grease a 9x13 inch pan.
  2. Mix chicken and 1 cup of cheese. Roll up in tortillas and place in pan.
  3. In a sauce pan, melt butter. Stir in flour and cook for 1 minute.
  4. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  5. Stir in sour cream. Do not bring to a boil, you don't want curdled sour cream.
  6. Pour over enchiladas and top with remaining cheese.
  7. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.

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