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White Chicken Enchiladas Recipe

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This recipe for White Chicken Enchiladas, by , is from The Sibell-Costello Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

patricia costello


2 cups shredded Monterey Jack cheddar cheese
8 flour tortillas soft shell
3 tablespoons butter
1 cup sour cream
1 4 oz can of diced green chiles
2 cups shredded chicken about 1 big chicken breast
3 tablespoons flour
2 cups of chicken broth
Salt and pepper

Preheat the oven to 425 degrees.
Cook/shred your chicken breast and mix it with 1 cup of shredded cheese.
Lay 8 tortillas out and fill each one with the chicken mixture making sure they are all even. Roll them up tightly and put them in a greased 9◊13 baking dish.
In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute.
Add in the 2 cups of chicken broth, whisking until itís a smooth consistency. Whisk over medium heat until it is thick and creamy (usually takes about 5-8 minutes).
Mix in the sour cream, salt/pepper, and the can of chiles to the pan.
Pour the creamy sauce over the rolled up tortillas evenly.
Add 1 cup of the cheddar cheese over the top.
Bake for 20-25 minutes or until the cheese is golden brown. Add salsa or cilantro and youíre ready to eat!

Number Of Servings:
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