One of my husbands favorite meals that I prepare is my white chicken enchiladas! Whenever I ask what he wants for our Latin food night, this is the normal request. I thought I would share this recipe so you can try it too!
Preparation Note: when I don’t have chicken broth, I just boil the chicken breast in water with some seasonings and use the stock that is left when I pull the chicken out to shred.
- 2 cups shredded Monterey Jack cheddar cheese
- 6-8 flour tortillas (soft shell)
- 3 tablespoons butter
- 1 cup sour cream
- 1 4oz can of diced green chiles
- 2 cups shredded chicken (about 1 big chicken breast)
- 3 tablespoons flour
- 2 cups of chicken broth
- Salt and pepper
Mix the shredded chicken with a cup of your favorite cheese. I used Kraft Mexican four cheese blend.
Lay out tortilla shell and fill with as much of the chicken and cheese mixture as you like. Note that the more you put in the fewer tortillas you will use. So judge the amount you use based on how many people you plan to feed.
My husband and I like to have left overs so we make more than we plan to eat at one sitting.
Now on to the creamy sauce
Make the sauce mixture on the stove so it gets thick and bubbly. Pour the sauce on top of them, making sure it gets around the edges too!
Top with a cup of cheese….. but I always like to add a little more
Bake for 20-25 minutes at 425 degrees in the oven. You can turn on the broiler at the end to get the cheese more golden brown and crispy.
Serve and Enjoy!!!!
- Preheat the oven to 425 degrees.
- Cook/shred your chicken breast and mix it with 1 cup of shredded cheese.
- Lay 6-8 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.
- In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute.
- 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).
- Mix in the sour cream, salt/pepper, and the can of chiles to the pan.
- Pour the creamy sauce over the rolled up tortillas evenly.
- Add 1 cup of the cheddar cheese over the top.
- Bake for 20-25 minutes or until the cheese is golden brown.
Add salsa or cilantro and you’re ready to eat!