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White Enchiladas


  • 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.