These White Chicken Enchiladas have the easiest cream sauce you could ever make, super delicious, cheesy, gooey, melt in your mouth enchiladas! Perfect for an easy and quick weeknight meal, ready in a total of 40 minutes start to finish!
- 8 to 10 flour tortillas (about the size of a soft taco)
- 2 cups cooked and shredded chicken
- 2 cups shredded Monterey Jack cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 4 oz can diced green chilies
How To Make White Chicken Enchiladas
Mix chicken with 1 cup of cheese then roll into tortillas and place in a sprayed 9×13 pan (seam side down).
Melt the butter in a small skillet over medium heat, then stir in the flour and cook for 1 minute. Add the broth and whisk until the sauce is smooth.
Once the sauce has thickened, turn off the heat and add the sour cream and chilies and stir until combined.
Pour the sauce over the enchiladas and top with the remaining cheese.
In a preheated 350° oven, bake for 20-25 minutes.
Easy, easy and delicious! The chicken filled tortillas, the sauce, the cheese