White Chicken Enchiladas are easy to make and so good! These are the perfect meal for switching up your Taco Tuesday dinner!

These enchiladas are made with flour tortillas, chicken, cheese, seasonings, flour, butter, chicken broth, sour cream and green chiles.

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Ingredients

1 lb chicken, cooked & shredded
1/2 tsp each salt and pepper
1 tsp each cumin, garlic powder, and dried cilantro
2 tsp chili powder
2 cups Chihuahua Cheese
Fajita size flour tortillas (I used 11)
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
4 oz green chiles
Cilantro for topping

Make Chicken Enchiladas

To start making this recipe, you are going to need 1 lb of cooked and shredded chicken. Rotisserie chicken works well for this recipe, but you could also cook chicken and shred it.

I cooked 1 lb of chicken breasts in a skillet and shredded the meat in a large bowl with my hand mixer.

In a large bowl, combine 1 lb of cooked and shredded chicken and 1 cup of shredded Chihuahua cheese.

I like buying the big bag of Chihuahua cheese from Sam’s club. It melts perfectly for quesadillas and recipes like this one. If you don’t have Chihuahua cheese, you could use Monterey Jack or Pepper Jack cheese instead of the Chihuahua cheese.

Next, season the chicken and cheese with salt, pepper, cumin, garlic powder, dried cilantro, and chili powder. Stir together well to make sure the seasoning gets well incorporated with the chicken.

Once the chicken, cheese, and seasonings are well combined, place a spoonful of the chicken mixture into a fajita size flour tortilla and roll it up tight.

Finally, place enchiladas in a greased 9X13 baking dish. I used 11 fajita size flour tortillas and they fit perfectly in the baking dish. Once all tortillas are in the baking dish, it’s time to make the sauce.

Make the Sauce

To make the white sauce for the enchiladas, over medium heat, melt 3 tbsp of butter in a large skillet. Add 3 tbsp of flour and let cook for about 1 minute stirring constantly.

Next, add 2 cups of chicken broth and stir until the mixture thickens. Be sure to keep the heat at medium or medium-low you don’t want to boil the sauce.

Remove the pan from the heat and add about 1 cup of sour cream and 1 small can of green chiles (not drained). Stir well.

Pour the white sauce over the enchiladas and top the enchiladas with about 1 more cup of shredded cheese.

Bake the enchiladas in the oven uncovered at 375 degrees F for 20-25 minutes. You can also broil the enchiladas at the end for just a minute or two to help the cheese get a nice golden color.

Serve White Chicken Enchiladas

Once the top of the enchiladas is golden, it’s time to eat! Top with fresh cilantro and serve! Enjoy!

These enchiladas would be great easy Spanish rice, chips and homemade guacamole, or a southwest ranch salad kit.

Tips and Frequently Asked Questions

I used shredded Chihuahua cheese, but you could use Monterey Jack or Pepper Jack cheese instead.
You could use a taco seasoning packet instead of the seasoning blend I used.
I used 11 fajita size flour tortillas and they fit perfectly in a 9X13 baking dish.
I cooked 1 lb of chicken breast in a skillet and then used a hand mixer to shred the chicken, but using rotisserie chicken would make this recipe even easier!

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