White chicken enchiladas with green chile sour cream sauce

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
8-10 soft taco size flour tortillas

2 cups shredded Monterrey jack cheese, divided

2 cups shredded cooked chicken

3 tablespoons butter

3 tablespoons flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chiles

Chopped, fresh cilantro for garnish (optional)


  • Preheat oven to 425 degrees. Mix together 1 cup of the cheese and the chicken. Place an equal amount of the chicken mixture into each tortilla.
  • Roll up and place seam side down in a lightly greased, 9 x 13-inch pan. In a skillet or saucepan, melt the butter.
  • Stir in the flour and cook for 1 minute. Add the chicken broth, whisking until smooth.
  • Cook over medium heat until thick and bubbly. Stir in the sour cream and green chiles.
  • Pour sauce over the top of the enchiladas; sprinkle with remaining shredded cheese.
  • Bake for 20 to 25 minutes. Sprinkle with cilantro, if desired.

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