There’s more to see...
Sign up to discover and save different things to try in 2015.
Visit Site
  • 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.

  • Laurie Joy
    Laurie Joy • 1 year ago

    VIRAL? I've been making this for at least a decade...

  • Lynaya Hernandez
    Lynaya Hernandez • 1 year ago

    Here's my version of this recipe that makes the filling more flavorful and more moist. Enjoy. Lynaya’s White Chicken Enchiladas (AKA Enchiladas Suizas) Chicken (can be made the day before and refrigerated) 1 jar Goya Salsa verde (or a large jar of any salsa verde) 2 pounds chicken breast or chicken tenderloin 1 finely diced red onion 2 heaping tablespoons of minced garlic 1 packet taco seasoning 2 tablespoons lime juice • Thaw chicken if it is frozen. Cook all ingredients together on low in a crock pot for 2.5 hours, or until shred-able. When done cooking, DRAIN chicken and shred by hand. Another option is to place all filling ingredients along with the chicken in a stand mixer. The mixer does a great job of shredding the chicken in seconds if the chicken is cooked correctly. Filling Cooked chicken (see above) 1 (4 oz) can diced green chilies (these are not spicy at all, just tangy) ½ can diced jalapenos (if you’d like to add a bit of spice) 1 cup shredded mild cheddar, or shredded Mexican Mix cheese 1/3 cup of prepared sauce (see below) 1/2 bunch green onion, finely sliced • Mix all ingredients together by hand or place in a stand mixer to shred chicken and incorporate other ingredients. Sauce 4 Tbsp. butter 4 Tbsp. flour 2 cups chicken broth 2 teaspoons Goya Adobo or basic chicken seasoning 1 can diced green chilies (these are not spicy at all, just tangy) ½ can diced jalapenos (if you’d like to add a bit of spice) 1 heaping cup sour cream (or greek yogurt) 1/2 bunch green onion, finely sliced (set aside 2/3 cups of prepared sauce) • 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. REMOVE FROM HEAT and stir in remaining ingredients. Assembly 8 mid-sized tortillas (I like whole wheat) 1 to 2 cups shredded cheddar, or shredded Mexican Mix cheese Prepared filling Prepared sauce • Preheat oven to 350 degrees. Grease a 9x13 pan. Spread 1/3 cup prepared sauce over the bottom of pan. Divide filling into 8 equal parts. Place filling inside tortilla, roll, and place horizontally in pan. Pour remaining prepared sauce over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.

  • Maddie Thompson
    Maddie Thompson • 1 year ago

    OOOOOH! YUMMY!

  • Danielle McLennan
    Danielle McLennan • 44 weeks ago

    Ashley Jackson Were the bomb.com with chicken from heb!

See all 100 comments

Related Pins

White Chicken Enchiladas-this recipe is HOT on pinterest and after trying I understand why!

Easy Chicken Enchiladas Recipe! ~ from TheFrugalGirls.com ~ this easy dinner recipe will have your family begging for an Enchilada! SO simple and delicious!! #recipes #thefrugalgirls

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.

White Chicken Enchiladas.I used Mission Carb Balance flour tortillas to make this a low carb dinner. Just over 10g carbs for two enchiladas! These were good.. they need something though, I'll experiment to find out what. Maybe a little onion?

  • Joanne Zaccheo

    I use the mission lo carb tortillas alot or the Josephs lo carb flax flat breads. I cut them in half for enchilladas, stuffed chicken salad roll ups, etc. they are delish (not to mention a life saver)!

  • Joanne Zaccheo

    OH and the josephs low carb pita breads make awesome pita chips.. those are a life saver too with a little fresh salsa!

  • Delilah Meyer

    My aunt made this it was amazing!!

1966e19a461cffef84828192b9bf1888.jpg 300×451 pixels

Chicken & Cheese Enchiladas with Green Chili & Sour Cream Sauce 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

Six Sisters Stuff: White Chicken Enchiladas with Green Chili Sour Cream Sauce Recipe

This is one of my new favorite week-night meals. It is so easy to whip up.. especially if you have leftovers from taco night! from FavFamilyRecipes.com

Chicken Enchiladas with Sour Cream White Sauce - I love this recipe! I did change it just slightly adding an extra 4 ounce can of chillies. Super yummy!!!

  • Lori Stanger-Tennant

    Instead of chicken broth, I use Cream of Chicken soup and add sour cream. Yum!

  • Robyn Robertson

    How do I see the cooking directions?

  • Sandy Simons

    I made these tonight and I used cream of chicken soup ,sour cream , 1/2 cup broth, can of chillies and cheese for my sauce . They were great !!!

  • Judy Beckey

    Chicken enchiladas

  • Anne Clapp

    These were fantastic. Doubled the recipe for my family & have some leftover for lunch. Extra sour cream sauce was used as extra dipping for the side. Served with rice & black beans. Will definitely make these again.

See all 7 comments