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Creamy and delicious white chicken enchiladas and topped with cheese!  One of my favorite recipes to prepare for my children when they come to visit.  A favorite for all ages!


  • 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


  1. Preheat oven to 350 degrees.
  2. Spray a 13×9 disk with cooking  spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in dish seam side down.
  3. In a small sauce pan over medium heat, melt butter.  Whisk in flour and cook  1 minute. Add broth and whisk until smooth. Allow sauce to thicken.  Remove from heat and stir in sour cream and chilies.
  4. Pour sauce over enchiladas and top with remaining cheese.
  5. Bake  20-25 minutes and then broil for a few minutes to brown the cheese.