I’ve had this recipe on my “to-make” list for quite a while now. I shouldn’t have waited so long to try it out. Even my son, who doesn’t like enchiladas, liked these. I made them a week ago and then on Monday, I saw that Pioneer Woman had posted her version of White Chicken Enchiladas. I have no doubt that hers are delicious, but these are easier. And a bit lower in fat.
Here’s what you’ll need:
- about 10 flour tortillas
- 2 cups shredded Jack cheese
- 2 cups cooked chicken
- 1/2 onion, diced
- 3 Tbs. butter
- 3 Tbs. flour
- 1 can chicken broth
- 1 cup sour cream
- 1 can diced green chilis (7 oz)
Mix together 1 cup of the cheese, the chicken and the onion. Put some of this mixture into each tortilla, roll and place seam side down in a 9×13 casserole dish.
In a skillet, melt the butter. Stir in the flour and cook for a minute. Add the chicken broth, whisking till smooth. Cook this over medium heat until it thickens and bubbles. Stir in the sour cream and green chilis. Pour over the top of the enchiladas. Top with the remaining cheese and bake at 425 degrees for 20-25 minutes.
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I have been looking for a recipe for these for YEARS! Going to make them this week. Yum!
Also, I have a little link love for you on my blog today–a shout out to your baked potato soup.
Those do look divine! I bet my boys would love them! They eat chicken tortilla casserole and love it and this looks close : )
Josiah has been asking for enchiladas for weeks and I have not gotten around to making them. I just added these to the menu. What would my family eat without you?
Bev
These look amazing! I’m making them tomorrow
My family loved this recipe and it was so easy to make!
We make these with leftover turkey (I am actually making them tonight for supper). We add black beans, corn, fried onions, peppers and mushrooms to our turkey and cheese tortillas!! They are so delicious I can’t wait to eat these for supper!
Might try this one with some of that leftover Thanksgiving turkey! Maybe add a little bacon and diced tomatoes. YUM!
Our family does an eat at home “restaurant night” every Wednesday. These looked exactly like Sour Cream Chicken Enchiladas from one of our favorite places. I tried them and they were wonderful (and much cheaper)! Thanks for sharing
Had these for dinner tonight. My children scraped the pan to get every last drop out. So yummy and so easy. We will definitely have these again. Thanks!
Bev
I made these last week, and while they tasted really good, they werent hot. I used the canned chile, and I thought that was the problem. Sunday, I went to the store and bought the frozen hot green chile so I could try again (which I did last night). it made all the difference for me! I just LOVED them with the addition of real heat. I dont know if your readers can handle the frozen hot stuff, but I wanted you all to know about that option. I doubt that kids could eat them. I mean, we are talking clear out your sinus/tears in the eyes hot!! thank you so much for this recipe, I feel like it will be a staple in my house now. =)
Cheryl, I’ve never seen frozen green chiles before. That sounds like a great way to add heat. My husband would like that. You’re right, the recipe with that canned kind is very mild.
Making these tonight!
It was a hit!
i forgot to leave a comment after we made them but we made them awhile ago and LOOOOOOVED them. we ate up the leftovers the next day and day after, this time im gonna TRY to freeze the half we dont eat, if theyll make it that far lol
A new addition to the monthly rotation – thanks so much. Our family loves them.
My husband has been asking for these for a while! I could never find a recipe that looked right. Now I have and my husband will thank you!
These were Delicious! Will definitely be making again :O)
I finally made this lastnight and it was a huge winner with us. Thank you so much for a great and easy recipe!