White Chicken Enchiladas

Ontario, Canada


This is one of my favorite south of the border meals, easy to make and incredibly satisfying! Rich and creamy, these White Chicken Enchiladas are easy and smothered in a simple sour cream and green chile sauce. The green chiles give them a lot of flavor without too much heat, which makes these very friendly for those that can’t handle the picante. This is the perfect Tex-Mex dinner recipe for your family and friends. So get your apron out as supper is fast approaching!



  • 10 soft tortilla
  • 2 cups Rotisserie chicken, shredded
  • 2 cups shredded Monterey Jack cheese
  • 3 tbsp butter
  • 3 tbsp flour


  • 2 cups chicken stock
  • 1 cup sour cream
  • 4 oz can diced green chilies
  • Fresh cilantro for garnish, optional
  • Fresh parsley if you wish



  • Preheat oven to 350 degree
  • Spray a 9×13 inch baking dish with nonstick cooking spray
  • Mix chicken and 1 cup cheese
  • Place some of the mixture down the center of each tortilla
  • Roll up
  • Place in the prepared dish, seam side down
  • In a sauce pan, melt butter, stir in flour and cook 1 minute


  • Add stock and whisk until smooth
  • Heat over medium heat until thick and bubbly
  • Stir in sour cream and chilies
  • Do not bring to boil, you don’t want curdled sour cream
  • Pour over enchiladas and top with remaining cheese
  • Bake 20 to 30 mins until golden brown on top
  • Garnish with fresh cilantro or parsley

Serve warm with your choice of refried beans, Mexican rice, avocado salsa or a green leafy salad. Make two for some easy leftovers for the freezer.




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