White Chicken Enchiladas Recipe

Bringing restaurant-style comfort food into the home kitchen can make everyday dinners feel more special. This White Chicken Enchiladas Recipe delivers rich, creamy flavor with simple home cooking convenience, turning familiar ingredients into a satisfying meal that feels warm, comforting, and worth gathering around.

This White Chicken Enchiladas Recipe is known for being easy and reliable, making it a favorite for busy households. The sauce stands out with its smooth, creamy texture, thanks to sour cream and green chilies, creating a balanced flavor that feels indulgent without being overwhelming.

What makes this recipe especially appealing is its consistency. It has earned plenty of positive feedback over time, which speaks to how well it works for a wide range of tastes. Even picky eaters tend to enjoy these enchiladas, making dinner decisions much simpler.

Everything comes together quickly, which is ideal for weeknights when time is limited but a comforting meal still matters. The creamy sauce coats every bite, creating enchiladas that feel hearty and satisfying without requiring complicated preparation.

These enchiladas are the kind of dish that fits easily into regular meal rotation. They’re flavorful, family-friendly, and dependable, offering a stress-free dinner option that feels both comforting and familiar, while still delivering that creamy, crave-worthy finish.

White Chicken Enchiladas Recipe

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These White Chicken Enchiladas are incredibly easy to make and absolutely delicious! A rich and creamy sauce made with sour cream and green chilies takes this dish to the next level.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 10 8-inch flour tortillas
• 2 cups cooked shredded chicken
• 2 cups Colby & Monterey jack cheese shredded
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 4oz can of diced green chilies

Instructions

1. Preheat oven to 350 degrees. Grease a 9x13 pan or any baking dish.
2. Mix the chicken and 1 cup of cheese. Roll up tortillas and place into the prepared pan.
3. In a saucepan, melt butter; stir in flour and cook for 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. Bake for 20 min then under high broil for three more minutes to brown the cheese.

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