Thursday, May 24, 2012

White Chicken Enchiladas with Green Chile Sour Cream Sauce

photo from

Hold up. Let me wipe the drool from my chin.  Yeah, these were good.  I mean really good.  I mean, let's have these leftovers the next night and they even taste better good.  I liked them.

White Chicken Enchiladas with Green Chile Sour Cream Sauce



8-10 soft taco size flour tortillas

2 cups shredded Monterrey jack cheese, divided

2 cups shredded cooked chicken

3 tablespoons butter

3 tablespoons flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chiles

Chopped, fresh cilantro for garnish (optional)


Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla.  Roll up and place seam side down in a lightly greased, 9 x 13-inch pan.

In a skillet or saucepan, melt the butter. Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth. Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles. Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese. Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.


Holly Mackenzie Cupp said...

These were AMAZING! I used the broth from the chicken I boiled and added some bouillon to it for extra flavor for the sauce. Topped them with green onion as well as cilantro. So good! I'm making more with my leftover ingredients before the wk is out. Thanks!


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