White chicken enchiladas Recipe

Name: White chicken enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 each flour or white corn tortillas; 3 cup cooked,shredded chicken; 1 can cream of mushroom; 2 cup shredded Monterey Jack cheese; 3 tbsp butter; 3 tbsp flour; 2 cup chicken broth; 1 cup sour cream; 4 oz diced green chilies or jalapenos; 1 small chopped onion; 1/2 cup crumbled queso fresco cheese

Servings: persons

10 each flour or white corn tortillas
3 cup cooked,shredded chicken
1 can cream of mushroom
2 cup shredded Monterey Jack cheese
3 tbsp butter
3 tbsp flour
2 cup chicken broth
1 cup sour cream
4 oz diced green chilies or jalapenos
1 small chopped onion
1/2 cup crumbled queso fresco cheese

1
Preheat oven to 350F
2
Spray a 9x13 pan with cooking spray.
3
Mix chicken, cream of mushroom and 1 cup jack cheese.
4
Roll tortillas and place in pan seam down.
5
In a saucepan melt butter under low heat.
6
Saute onion in butter until soft, stir in chilies.
7
Stir in flour and cook about 1 minute.
8
Add broth and stir until smooth.
9
Allow to thicken.
10
Remove from heat and stir in sour cream.
11
Pour sauce over enchiladas and top with crumbled queso fresco and remaining jack cheese.
12
Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

1949

kcal

Calories

Fat

207

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 each flour or white corn tortillas, 3 cup cooked,shredded chicken, 1 can cream of mushroom, 2 cup shredded Monterey Jack cheese, and more.

Yes, White chicken enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White chicken enchiladas

How did you like this recipe?

Frequently Asked Questions