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.
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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!).
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! Â
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.  🙂 Â
After you make these, you will probably want to try a few of my other VERY popular recipes that are similar
The Recipe:
PrintWhite 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.
Ingredients
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:
- This recipe calls for diced green chilies. Â Don’t let that fool you, these are NOT spicy in the least. Â My 3 year old and 1 year old love them.
- If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.
- 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.
- You can make this ahead and keep it in the fridge up to 24 hours. Â Just put it in the oven and increase the time a bit. Â You will want to make sure they are heated through.
- This sauce does not freeze well. Â Then enchiladas themselves freeze really well. Â I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of. Â Thaw them first, add the sauce, cook according to original instructions. (Need more freezer meal ideas? Â 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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