White Chicken Enchilada – Reader Approved

Here is a reader-tested and approved recipe from Joyful Momma. Try it and let me know what you think!

Courtesy of Food.com

Courtesy of Food.com

White Chicken Enchilada

About 4-6 servings


  • 10 soft taco shells
  • 2 c cooked, shredded chicken
  • 2 c shredded Monterey Jack cheese
  • 3 T butter
  • 3 T flour
  • 2 c chicken broth
  • 1 c sour cream
  • 1 (4ozs.) can diced green chillies


  1. Preheat oven to 350 degrees. Grease a 13 x 9 pan.
  2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
  3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
  4. Stir in sour cream and chillies. Do not bring to boil; you don’t want curdled sour cream.
  5. Pour over enchiladas and top with remaining cheese.
  6. Bake 22 min and then under high broil for 3 min to brown the cheese.

4 thoughts on “White Chicken Enchilada – Reader Approved

  1. I made these the other night and really liked the recipe. No canned soup!
    They were delicious and the kids just ate them up. A keeper!
    Thanks, Liz!

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