How was your Holiday break? Ours was so busy and fun that it went by so fast! It’s hard to believe that the Holidays have come and gone just like that and we are already back to the grind of school and schedules. It’s a busy stage of life right now for my family and having quick and easy dinner recipes is really important to us. These White Chicken Enchiladas Recipe are one of our very favorite dinner recipes.
I love gathering the family to eat around the dinner table every night, even though sometimes weeknights are super crazy. It’s really important for us as a family to try and eat together every night. So we rely on dinner recipes that are quick and easy…while at the same time delicious for the whole family.
These White Chicken Enchiladas are a family favorite. They whip up pretty quickly and are a welcome site for everyone in the family. They also make great leftovers…if you are lucky enough to have any left over.
We will sometimes make a double batch of these and then freeze the extra pan before baking it. Then we can pull it out and let it thaw for an hour before throwing it into the oven. It takes about 15 minutes longer to bake when we do this and they taste just as delicious!
White Chicken Enchiladas
8-10 Small Flour Tortillas
3 Cups Chicken, Shredded
3 Cups Monterey Jack Cheese, Shredded-Divided
3 Tablespoons Unsalted Butter
3 Tablespoons Flour
2 Cups Chicken Broth
1 Cup Sour Cream
1-4 Ounce Can Green Chiles Mild, diced
2-3 Tablespoons Green Onions, sliced
- Spray a 9 X 13 inch baking dish with cooking spray and set aside. Preheat oven to 350 degrees.
- In a small bowl, combine chicken and 1 cup of Monterey Jack cheese. Fill tortillas with this mixture and roll each one up then place seam side down in prepared pan.
- Melt the butter in a skillet. Sprinkle flour over melted butter and whisk to combine. Cook for 1 minute to remove the flour taste. Remove the skillet from heat and whisk in broth. Place back on heat and cook until the mixture has thickened and is bubbly. Cool sauce for 3-5 minutes.
- Add sour cream and chilies and stir until sauce is smooth and sour cream is completely dissolved.
- Pour sauce over enchiladas and add remaining cheese over top. Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly.
- Turn on the broiler and broil until top is nicely golden. Top with chopped green onions and serve.
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