I’ve Gone VIRAL!! Amazing White Chicken Enchiladas

ByAlexis
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This is the recipe for the most AMAZING White Chicken Enchiladas.  I originally shared this recipe in 2011 and it has since gone viral all over Pinterest and Facebook.  We will make these all the time and my friends and family love them.  You really won't find a better meal that is always a crowd pleaser.
white-chicken-enchiladas-plate1

*UPDATED 8/22/12*
Welcome Pinners!  Thanks for visiting.  There have been hundreds of comments and questions on this recipe so I want to make some of the answers known up front.  🙂  Enjoy the recipe!

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 some ground cumin, garlic powder, and 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.

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

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I’ve Gone VIRAL!! Amazing White Chicken Enchiladas

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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 tortillas

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

2 ½ 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 9X13 pan and set aside.

Mix shredded chicken and 1 cup of the 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 ½ 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!

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50 Comments

  1. I love how easy this recipe is! Making a meal plan now and we will be having them Monday. FYI, I also found you via Pinterest. 🙂 Can't wait to try it!!

  2. I am making these for dinner tonight, I am not a cook and this was VERY easy, oh and I found this on Pinterest too

  4. I found this on Pinterest and just HAD to try them! My sister and I teamed up and made them for "New Food" night. Drool with a capital drip! I think we probably used more chicken than called for and made an oopsy and added both cups of cheese to the chicken so then we just grated more on top and it was fine. I also couldn't find green chilies so I substituted salsa verde and it was scrumptious! To tell the truth, I used green chilies the next time and discovered that we prefer them with salsa verde instead. I am so happy you shared this, it has already made it onto my staple recipe list!

  5. Gone Viral is right! Too cool, I actually made this for dinner tonight. NOT to brag about myself but I am pretty good when it comes to making enchiladas. My husband, other family and neighbors rave about them. Tonight, however, my husband raved about these! HAHA. I did make a few minor changes but nothing major. This gives me more options to the enchilada variations in my house. THANK YOU!

  6. This is a classic from the red plaid Better Homes and Gardens Cookbook.

  7. This is a great recipe, and my kiddos love it so that is a plus! I use half greek yogurt and half sour cream - next time I am going to try all greek yogurt. I also use a 7oz can of green chilis. I also didn't have time to roll out the tortillas, so I made layers out of the tortillas and chicken mixture - I am sure it will turn out great! Thanks for the great recipe and a staple to our weeknight meals!

  8. My husband and i loved these! I always make red sauce enchiladas, but now i can change it up! thanks for sharing 🙂

  9. what kind of flour? self-rising? all purpose? Can I substitute the green chilies for something else? Like Onions?

  10. I cant wait to make these...do you have a printer friendly recipe...i tried to print and its printing everything...(all comments )

  12. This recipe is wonderfully simple and very very yummy. Made it tonight and have printed it out for a definite repeat dish. I used a rotisserie chicken - fast, simple and delicious!

  13. May be a dumb question but I want to make these for my girlfriend tonight, u say bake for 22 minutes then high broiled for 3, so do i leave them in the oven and turn it to high broil and time it for 3 minutes or do I take them out and wait til its heated to high broil then put them back in for 3 minutes

    2. Thanks for the quick reply. Now im going to make them for lunch instead. Does it matter glass pan or metal? In your picture it looks glass

  14. Made these tonight with the hot canned chilles (they weren't bland at all Jess), but I did skip the broil part because I like cheese gooey. I must tell you my entire family scarfed it down eagerly! Thank you Joyful Momma & Pinterest!!!

  15. I made these on 1/23/12 and I loved the roux sauce that gets poured over the enchiladas but honestly I found them to be a bit bland. Will definitely make them again but throw in some oregano, cumin and cayenne pepper next time. I think I'll garnish with green onion as well.

    Thanks for the great recipe ...will be following your blog from now on =D

  18. I am trying this recipe tonight!!!! I can't believe how many times I've seen this on Pinterest!!! Looks sooooo good!

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