White Chicken Enchiladas at home
Creamy White Chicken Enchiladas Made with flour tortillas, shredded chicken, cheese, sour cream, and more! The flavor of the creamy white sauce that surrounds the chicken enchiladas is so satisfying! This is sure to become a favorite enchilada recipe in your house soon!
White Chicken Enchiladas
One of our favorite parts of this recipe is the sauce alone! If you’re not in the mood for chicken, consider ground beef or ground turkey instead! The creamy and cheesy enchilada sauce is similar to our Sour cream enchilada casserole.
Ingredients:
- Shredded chicken (can be store-bought rotisserie chicken)
- Shredded cheddar cheese
- Shredded pepper jack
- Chicken broth (or stock)
- Sour cream
- Rotel (well drained)
- Flour tortillas (or corn tortillas, if desired)
- Butter
- Flour
- Salt and Pepper to taste
Optional Enchilada Ingredients
- Green chilies
- Taco seasoning
- Garlic powder
- Cumin
Instructions:
In a large saucepan, melt butter and stir in flour salt, and pepper to taste. Cook down flour for about 1 minute, stirring continuously. Slowly add chicken broth. Sour cream and Rotel.
In a large bowl, mix the shredded chicken, and shredded cheese. Fill each tortilla with chicken mixture. Place each enchilada seam side down into the baking dish prepared with non-stick cooking spray.
Recipe Tip
Warm your tortillas in the microwave for about 20 seconds to make them easier to roll
Pour sour creamy enchilada sauce over the enchiladas and top with remaining cheese. Bake covered with foil for 22-25 minutes. Uncover and turn oven to broil and broil for 2-3 minutes. The broiler makes the cheese on top slightly brown and crispy.
White Chicken Enchilada Sides
- Rice
- Salsa
- Refried beans
- Black beans
- Tortilla chips
Garnish options:
- Cilantro
- Green onion
Storage
Store enchiladas in an airtight container in the refrigerator. You can reheat your pockets in an air fryer or microwave.
White Chicken Enchiladas Recipe
Prep 20 minutesCook 25 minutesTotal 30 minutesMakes 8
Ingredients
- 2 cups shredded chicken (can be store-bought rotisserie)
- 1½ cups sour cream
- 2½ cups chicken broth (or stock)
- 1½ cups shredded cheddar cheese
- 1½ cups shredded pepper jack
- 1 can Rotel (well drained)
- 8 flour tortillas (6"-8" size tortillas)
- ¼ cup butter
- ⅓ cup flour
- salt and pepper to taste
Method
- Preheat oven to 350℉ and prepare 9×13 baking dish
- In a large sauce pan add butter and let melt. Add flour and salt and pepper to taste. Cook down flour for about a minute, stirring continuously.
- Slowly add chicken broth, stirring with addition to keep the flour mixture loose. When all the broth is incorporated, continue to cook for another minute while stirring.
- Remove broth mixture from heat, let cool slightly (2-3 minutes). Add sour cream and Rotel and return to heat for 1-2 minutes to reheat.
- Remove sauce from heat and let cool while you assemble enchiladas
- In a large bowl add shredded chicken, 1 cup of shredded cheddar, and 1 cup of pepper jack and mix together. Reserve 1/2 cup of each cheese to top the enchiladas.
- Heat tortillas for about 20 seconds in the microwave to make them straightforward to work with. Fill each tortilla with chicken and cheese mixture. Tuck the ends of the tortilla over the ingredients and then roll the tortilla. Add each stuffed tortilla to the baking dish, depending on size you may need to put two length wise to fit.
- Pour sour cream sauce over the enchiladas and top with remaining cheeses. Bake covered with foil for 22-25 minutes. Uncover and turn oven to broil and broil for 2-3 minutes. Keep an eye on the enchiladas so they do not burn.
- Remove from oven and serve with your favorite toppings. Enjoy!!
Notes
- Store enchiladas in an airtight container in the refrigerator. You can reheat your pockets in an air fryer or microwave. <div class="
