You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

White Chicken Enchiladas by


8-10 flour tortillas (soft taco size)
2 cups cooked and shredded chicken
2 cups shredded Monterey Jack cheese
3 Tablespoons butter
3 Tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4oz.) can diced green chilies


Mix Chicken with 1 cup of cheese, then roll in tortillas and place in a 9x13 pan sprayed with cooking spray (seam side down). Melt butter in small saucepan over medium heat, then whisk in the flour and cook for 1 minute, stirring. Add in the broth and whisk until smooth. Once the sauce is thickened, turn off heat and add the sour cream and chilies, mix until combined. Pour sauce over the enchiladas and top with remaining cheese. Cook in preheated oven at 350*F for 20-25 minutes.

Back to Top