This recipe is a family favorite! If I ask my kids or husband if they want enchiladas it’s always a yes. This is a great tasting enchilada recipe for any occasion! This is an easy recipe and doesn’t take much prep if you already have cooked chicken to work with. 

White Chicken Enchilada Recipe
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  1. 2 cups shredded Monterey Jack cheddar cheese
  2. 8 flour tortillas (soft shell)
  3. 3 tablespoons butter
  4. 1 cup sour cream
  5. 1 4oz can of diced green chiles
  6. 2 cups shredded chicken (about 1 big chicken breast)
  7. 3 tablespoons flour
  8. 2 cups of chicken broth
  9. Salt and pepper
  1. Preheat the oven to 425 degrees.
  2. Cook/shred your chicken breast and mix it with 1 cup of shredded cheese.
  3. Lay 8 tortillas out and fill each one with the chicken mixture making sure they are all even. Roll them up tightly and put them in a greased 9×13 baking dish.
  4. In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute.
  5. Add in the 2 cups of chicken broth, whisking until it’s a smooth consistency. Whisk over medium heat until it is thick and creamy (usually takes about 5-8 minutes).
  6. Mix in the sour cream, salt/pepper, and the can of chiles to the pan.
  7. Pour the creamy sauce over the rolled up tortillas evenly.
  8. Add 1 cup of the cheddar cheese over the top.
  9. Bake for 20-25 minutes or until the cheese is golden brown.
  10. Add salsa or cilantro and you’re ready to eat!
Adapted from
Adapted from