White Chicken Enchiladas

Has anyone else noticed that I haven’t done Mexican in a while? Weird, right? Well, this recipe totally makes up for it. In fact, it’s now my favorite enchilada recipe of all time. Seriously, this was {squeeeeeeee – worthy} awesome 🙂

white chix2

White Chicken Enchiladas with Green Chile Sour Cream Sauce

10 soft tortillas

2 cups cooked chicken, shredded or chopped

1 pkg taco seasoning

2 cups shredded Monterey Jack cheese

3  butter

3 T flour

2 cups chicken broth

1 cup sour cream (or greek yogurt)

1 (4 oz) can diced green chiles

1. Preheat oven to 350*. Grease a 9×13 baking dish.

2. Mix chicken, taco seasoning, and 1 cup shredded cheese together. Divide evenly between tortillas. Roll up and place in pan.

3. Make a roux by melting the butter in a saucepan over medium heat, then add the flour and whisk until well blended. Cook 1 minute.

4. Add in the chicken broth and whisk until smooth. Cook over medium heat until thickened.

5. Stir in sour cream and chiles. Take the saucepan off the heat so the sour cream doesn’t boil and curdle. Stir until everything is combined and smooth.

6. Pour sauce over the enchiladas and top with the remaining shredded cheese.

7. Bake for 25 minutes. Broil another 3 -5 minutes to lightly brown the cheese.

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17 thoughts on “White Chicken Enchiladas

  1. I just love the sauce for your Enchiladas! Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
    Miz Helen

  2. I love enchilada suiza! I am so pinning this and – well……..now why pin it first, I have chicken and I love how you use yogurt too – I think I’m going to use it up and make this for dinner!

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