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  • Willow Lilly

    THE BEST white chicken enchilada recipe ever!! Easy too. Chicken enchiladas with green chili sour cream sauce *These are seriously so so good* 10 soft taco shells 2 cups cooked, shredded chicken 2 cups shredded Monterey Jack cheese 3 Tbsp. butter 3 Tbsp. flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chillies 1. Preheat oven to 350 degrees. Grease a 9x13 pan 2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. 3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. 4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. 5. Pour over enchiladas and top with remaining cheese. 6. Bake 22 min and then under high broil for 3 min to brown the cheese.

  • Tara Winter

    ChickenEnchiladas w/ Green Chili SourCream Sauce 10 taco shells,2 cups cooked shredded chicken,2 cups Monterey Jack cheese,3 Tbsp. butter,3 Tbsp. flour,2 cups chicken broth,1 cup sour cream,1 (4 oz) diced green chilies Preheat 350. Grease 9x13 pan. Mix chicken & 1 cup cheese. Roll up in tortillas, place in pan. Melt butter, stir in flour & cook 1 min. Add broth & whisk, Med heat until thick & bubbly.Stir in sour cream & chilies. Pour over enchiladas & top w/remaining cheese. Bake 22 min.

  • Bridget Wagenbach
    Bridget Wagenbach • 1 year ago

    White Chicken Enchiladas I have been looking for this recipe for the past 20 years!!!! Finally found it!!!! *These are seriously so so good* 10 soft taco shells 2 cups cooked, shredded chicken 2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex) 3 Tbsp. butter 3 Tbsp. flour 2 cups chicken broth 1 cup sour cream ( I use Greek yogurt) 1 (4 oz) can diced green chillies (these are not hot) 1. Preheat oven to 350 degrees. Grease a 9x13 pan 2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. 3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. 4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. 5. Pour over enchiladas and top with remaining cheese. 6. Bake 22 min and then under high broil for 3 min to brown the cheese.

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Chicken enchiladas with green chili sour cream sauce Ingredients: 10 soft taco shells 2 cups cooked, shredded chicken 2 cups shredded Monterey Jack cheese 3 Tbsp. butter 3 Tbsp. flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chillies Directions: 1. Preheat oven to 350 degrees. Grease a 9x13 pan 2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. 3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. 4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. 5. Pour over enchiladas and top with remaining cheese. 6. Bake 22 min and then under high broil for 3 min to brown the cheese.

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