Creamy White Chicken Enchiladas


Creamy White Chicken Enchiladas

Recipe by Julia Pacheco Course: DinnerCuisine: MexicanDifficulty: Easy


Prep time


Cooking time




  • 2 cups boneless skinless chicken breast, cooked and shredded

  • 3 tbs butter

  • 3 tbs flour

  • 1 tbs taco seasoning

  • 2 cups chicken broth

  • 2 1/2 cups Monterey jack cheese

  • 1 cup sour cream

  • 4 oz can diced green chilis

  • 5 oz cream cheese

  • 1/2 tsp onion powder

  • 12 corn tortillas


  • Preheat oven to 350 degrees
  • To make the sauce: To a sauce pot over the stove on medium heat add the butter and let it melt down once melted whisk in the flour and taco seasoning let cook for 60 seconds. Now slowly whisk in the broth (Make sure you whisk it in slowly so no flour clumps appear) Now whisk in 1/2 cup of the cheese let it melt. Turn the heat off and whisk in the sour cream and chilis remove from the stove and set to the side.
  • Chicken Mixture: Add the cooked shredded chicken to a medium sized bowl add in the, cream cheese, 1/2 cup of cheese, and onion powder stir these ingredients to combine.
  • Grease a 9×13 baking dish with non-stick spray pour one cup of the sauce to the bottom of the dish spread it out evenly. Place six of the tortillas out on the bottom of the baking dish, spread all of the chicken mixture on the tortillas place six more tortillas on the chicken mixture pour the enchilada sauce over the top, cover with the remaining cheese. Bake for 25-30 minutes. Enjoy with your favorite toppings!


  1. Kristy Sigstad

    Hi,I was just wondering how many cups of sauce this recipes makes Thanks!!!

  2. Corralyn Lucero

    This is sooo yummy! I ran out of Monterey Jack the 3rd time around and am substituting with Colby jack. Super yummy! Very rich taste but I love the Monterey Jack too.

Leave a Comment

Your email address will not be published. Required fields are marked *