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    • Christy Cox

      white chicken enchilada recipe 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.

    • Scott Wilson

      This is the recipe that has gone VIRAL! ChickenEnchiladas with green chili sour cream sauce. OMG, YUM!

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    According to many pinners-THE BEST white chicken enchilada recipe ever!! And no creamed soups. looks good will have to try it!

    White Chicken Enchiladas 8 flour tortillas, soft taco size 2 C cooked, shredded chicken - half a rotisserie chicken 2 C shredded Monterey Jack 3 Tb butter 3 Tb flour 2 C chicken broth 1 C sour cream 1 (4 oz) can diced green chilies Preheat oven to 350 degrees. Spray 9x13 pan with cooking spray.

    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?

    White Chicken Enchiladas - the best enchiladas ever! No cream of anything soup!

    White Chicken Enchiladas 8 flour tortillas, soft taco size 2 cups cooked, shredded chicken (I used half of a rotisserie 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 chilies

    White Chicken Enchilada Pasta - my favorite enchilada recipe with pasta instead of tortillas - much easier!

    Easy & Creamy White Chicken Enchiladas 6-8 corn tortillas (enchilada size) 1 pre-cooked plain rotisserie chicken, shredded 1 cup sweet corn 4 cups shredded Cheddar cheese, divided in half Sauce: 3 tablespoons butter 3 tablespoons all purpose flour 1-1/4 cups chicken broth 1 – 10oz can cream of chicken soup 1 cup sour cream 1 – 4oz can chopped green chiles 1/4 teaspoon ground black pepper 1/4 teaspoon sea salt Oven @ 350, 25-30 min

    8 flour tortillas, soft taco size 2 cups cooked, shredded chicken (I used half of a rotisserie 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 chilies