White Chicken Enchiladas. EASY version. #whitechickenenchiladas #mexicanfood #enchiladas #homemade

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: none

Greek yogurt provides a similar texture with lower fat.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese has fewer calories, while Monterey Jack is often less expensive.

Drain the water off the canned chicken. Alternatively, shred rotisserie chicken or boil a chicken breast.

Sprinkle taco seasoning and 1 cup of cheese over the chicken and mix well.

Put roughly 1/4 - 1/3 cup of the chicken mixture in each tortilla, roll them up, and place in a 9x11” or 10x15 glass baking dish or a cake pan.

In a skillet, melt butter over medium heat.

Sprinkle flour over the melted butter and stir with a whisk for 2-3 minutes until the flour is slightly browned but not burned.

Add 1 cup of chicken broth to the skillet, whisking continuously to scrape the bottom and edges.

Once thickened, add the other 1 cup of chicken broth and whisk until thickened again.

Whisk in the can of green chilies, then whisk in the sour cream until combined and slightly thickened.

Pour the white sauce over the prepared enchiladas and sprinkle with the remaining 2 cups of cheese.

Bake at 425°F for 15-20 minutes until bubbly and the cheese is slightly browned.

Allow to cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens