If you ever crave comfort food, if you ever feel the need to easy something creamy and cheesy, these white chicken enchiladas will hit the spot. 
Enchiladas are one of my favorite things to eat whenever I go to a Mexican restaurant. There are so many ways you can make enchiladas. You can fill them with anything, top them with anything. But these white chicken enchiladas are to die for.
This will be a meal that your kids would run to the dinner table for, not only them but you as well.
They’re also quite easy to make.
Here is my baby, isn’t she pretty? I haven’t posted a picture of her in quite a while, so I thought it was time. Here she is on the deck hoping some chicken would come her way. It always does.
I modified the original recipe a bit to make only 6 enchiladas, the original makes 12, that’s a bit much for the 2 of us.
You’ll need 1 cup and a half of cheese, I mixed mine, so I used cheddar cheese for half and mozzarella for the other half.
The recipe also calls for canned green chilis, I used mixed pickled hot peppers, nice and spicy.
You can use precooked chicken breast from a store bought roast chicken, or just boil a couple chicken breasts, which is what I did. Shred the chicken with two forks and mix it with half the cheese.
In a sauce pan melt the butter and whisk in the flour. Cook it for a minute after which you add the chicken broth, whisking it until smooth. Cook until it gets thick and bubbly. Stir in the sour cream and the hot pepper and remove from heat. Roll up the chicken and cheese mixture in the tortillas and place in a pan.
Pour the creamy sauce over the enchiladas and top with remaining cheese.
Bake in a preheated oven at 350 F degrees for 22 minutes and broil for 3 minutes to brown the cheese on top.
It looks amazing and the sauce is bubbly and delicious.
And if you need a closer shot.
You’ll love this.
Ingredients:
- 6 medium soft tacos
- 1 1/2 cups cooked, shredded chicken
- 1 1/2 cups mixed cheese, mozzarella and cheddar cheese
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cups chicken broth
- 3/4 cups sour cream
- 1/4 cup pickled hot peppers, chopped
Instructions:
- Preheat oven to 350 F degrees. Grease a baking dish, you could use a 8x8 inch baking dish.
- Mix chicken with half the cheese and roll them up in the tortillas and place in the baking dish.
- In a sauce pan, melt the butter and whisk in the flour. Cook for a minute after which add the chicken broth and whisk until smooth. Let it cook until the sauce is thick and bubbly.
- Add the sour cream and hot peppers to the sauce pan and stir. Remove from heat.
- Pour the sauce over the enchiladas and top with the remaining cheese.
- Bake for 22 minutes and then broil for 3 minutes to brown the top.
Notes
Recipe adapted from Mom What's for Dinner
Enjoy!
I’m making these for the second time in about a month. Somehow, I only ended up eating HALF of an enchilada and the rest disappeared with my husband the next day for his lunch!!!!
Lol, that’s what happens here too, they disappear too quickly. Glad you liked them.
Thanks for sharing this recipe, I had been looking for a good creamy enchilada recipe. We made these for dinner last night with a couple of minor changes and they were delicious! Exactly what I was looking for.
You’re very welcome, glad you liked them.
This look so good, I can’t wait to try this!
These look sooooooo amazing.