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White Chicken Enchiladas

June 19, 2018 by Alexis

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Welcome to the recipe that went viral on Pinterest! If you haven’t seen it yet, make sure you’re following me on Pinterest for this and alllll my delicious recipes I’m sharing over there. White Chicken Enchiladas are ALL the rage, and for good reason. The flavor is incredible.  Bold flavor but not spicy.  Creamy comfort food, yet not too rich.  These are a winner in all categories and will satisfy even the pickiest eater. (Yes even with green chilies and sour cream!)

Not your everyday Enchiladas…

These are not your typical enchiladas.  Traditionally, enchiladas are made with corn tortillas and a red or green sauce.  These are a “whole other thing”….and so so good.

 

Creamy White Chicken Enchiladas on plate with fork

I have a big family and we love to have big Fiesta Night dinners.  Tacos, taquitos, nachos, and of course these enchiladas are a must.  There are never any leftovers (I blame the Sour Cream and green chillies!).

White Chicken enchiladas in pan from oven

I like to put these on the Menu for Monday because I can cook the chicken in the slow cooker on Sunday and assemble everything and stick the pan in the fridge.  Then when we get home Monday from school, activities, appointments, and general chaos that comes with the beginning of the week, I can pop these in the oven and know that we will all be looking forward to a delicious dinner.

Welcome, Pinners!  

Thanks for visiting!  There have been hundreds of comments and questions on this recipe (White Chicken Enchiladas) so I want to make some of the answers known upfront.  🙂  

After you make these, you will probably want to try a few of my other VERY popular recipes that are similar

The Recipe:

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White Chicken Enchiladas

White Chicken Enchiladas are ALL the rage, and for good reason.  The flavor is incredible.  Bold flavor but not spicy.  Creamy comfort food, yet not too rich.  These are a winner in all categories and will satisfy even the pickiest eater.

  • Author: Alexis

Ingredients

Scale

10 flour taco shells

2–3 cups cooked, shredded chicken *see notes*

2 1/2 cups shredded Monterey Jack cheese

3 Tbsp butter

3 Tbsp flour

2 cups chicken broth

1 cup sour cream

1 can (4oz) diced green chilies

Instructions

Preheat oven to 350 degrees.  Grease a 9×14 pan.

Mix shredded chicken and 1 cup of cheese in a bowl.  Roll up the chicken into the 10 tortillas and place seam down in the prepared pan.

In a medium saucepan, melt the butter over medium-high heat.  Stir in the flour and stir while cooking for 2 minutes.

Add in the broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  This will take about 15 minutes.

Turn off the heat on the saucepan and stir in the sour cream and green chilies.   Stir well and remove from heat so your sour cream won’t curdle.  When it is mixed well, pour your sauce over the enchiladas in the pan.

Top with the remaining 1 1/2 cup cheese.

Bake for 22 minutes and then broil on high for 3 minutes at the end to get the cheese bubbly.

Enjoy!

Notes

*To make my shredded chicken, I use 4 frozen chicken breasts and sprinkle with 2 tsp cumin, 2 tsp garlic powder, and ground black pepper (just a bit) and cook on low in my slow cooker all day.  Then they easily shred up when you are ready to make dinner.*

*For a professional shredding tip, toss your cooked chicken breasts into a kitchen aid mixer and mix on low and watch them shred up perfectly before your eyes.  You are a dinnertime champion!

Pro Tips:

  1. This recipe calls for diced green chilies.  Don’t let that fool you, these are NOT spicy in the least.  My 3 year old and 1 year old love them.
  2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.
  3. If you cook your chicken first (rather than using a rotisserie chicken), you may want to add some spices to give it extra flavor.  I like the chicken to have good flavor.  I tend to cook my chicken in the slow cooker with 2 tsp ground cumin,  2 tsp garlic powder, and a few shakes ground black pepper.
  4. You can make this ahead and keep it in the fridge up to 24 hours.  Just put it in the oven and increase the time a bit.  You will want to make sure they are heated through.
  5. This sauce does not freeze well.  Then enchiladas themselves freeze really well.  I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of.  Thaw them first, add the sauce, cook according to original instructions. (Need more freezer meal ideas?  I’ve got a ton!)

Yes, your friends and family will lick their plate and ask for you to bring them to every gathering from here on out.

*These are seriously so so good*

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Filed Under: Dinner, Enchilada, Favorites Tagged With: Chicken, enchilada, Fiesta

Reader Interactions

Comments

  1. Sarah Euphemia

    November 13, 2011 at 3:18 pm

    These look so good! I found you from Pinterest 🙂 http://pinterest.com/pin/175218241722001607/

  2. Amy

    November 13, 2011 at 4:06 pm

    These look so good. I was planning on making enchiladas tonight…. might have to alter my recipe a bit now!

    • Diane guizar

      December 29, 2013 at 9:35 am

      Cook chicken with onions green pepper salt and pepper cover in pan and simmer til done then shred chicken. For sauce I use one can cream of mushroom soup, 8 oz of sour cream, 1 can of Rotel tomatoes and chilies, 1 small can diced green chilies and 1 small can drained black olives . Mix these and warm on stove. Place a thin layer in bottom of baking pan then arrange filled tortillas overtop. Pour remaining sauce over enchiladas. Cover with layer of shredde Monterey Jack cheese. Bake 375 degrees until bubbly and cheese is toasty. Ny family has enjoyed this recipe for many years and is a favorite

      • Haley

        April 23, 2014 at 9:21 am

        Was going to try your version tonight. Do you fill the tortillas with just chicken and cheese or do you add anything else to them?

        • Alexis

          April 26, 2014 at 8:37 pm

          I fill them with just the seasoned chicken and cheese. But everyone kind of makes these their own way. I know they are good with sauted peppers and onions as well. And I have heard of some people adding beans and corn too.

  3. BlogToHeal

    November 13, 2011 at 11:22 pm

    I found you from Pinterest as well. I am going to make this tonight! I was wondering how to make chicken more interesting. Thanks!

    • tamara valdiserri

      December 5, 2013 at 9:57 am

      I saute the chicken in butter and a little canola oil. I sprinkle the chicken with salt, pepper and chili powder. I make the chicken ahead of time, and add a little of the remaining juice to the shredded chicken. I let the chicken sit in the fridge for a few hours, to soak up the juice, before assembling them. Awesome recipe!

  4. Kristi

    November 14, 2011 at 12:18 am

    Yum!!!!!!

  5. ellie

    November 14, 2011 at 3:31 am

    I make a chicken enchilada recipe almost like this except I saute chopped onions and add them to the chicken and cheese in the tortillas.

    • leahi4

      June 5, 2012 at 5:04 am

      Yes I like onions on everything and in everything!

  6. Jenni

    November 14, 2011 at 8:10 pm

    found this through pinterest! Looks yummy! These ingredients are going on my next shopping list! 🙂