White Chicken Enchiladas

5 from 11 votes

Delicious and Easy Chicken Enchiladas with sour cream sauce.

Prep Time15

Active Time20

Course: Appetizer

Cuisine: American

Yield: servings

Calories: 480cal

Author: Melissa

Materials

4 cups chicken breast cooked - shredded or cubed
1 tablespoon chili powder
½ teaspoon garlic salt
1 teaspoon ground cumin
10-12 flour tortillas 10 inches

SAUCE

2 tablespoons all-purpose flour
1&1/2 cups chicken broth
12 oz. sour cream reduced-fat sour cream
2 cups Mexican cheese blend shredded. (For all white cheese, see notes below)

Topping Ideas

Chopped tomatoes avocado, green onion, and jalapeno

Instructions

In a large bowl, combine the chicken, chili powder, garlic salt and cumin. Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in two 13-in. x 9-in. baking dishes coated with cooking spray
In a medium saucepan, whisk the flour and broth until smooth
Bring it to a boil, and cook for about 2 minutes
Remove from heat, and let it cool off for a few minutes
Stir in the sour cream and 1 cup of the cheese - stir until cheese is melted
Pour the sauce over the enchiladas
Sprinkle the rest of the cheese on top
Bake, at 350° for 15-20 minutes or until its bubbling
Top with your choice of toppings - optional ideas above

Notes

Nutritional Facts are only an Estimate

What type of cheese should I use for Completely White Chicken Enchiladas?

Most people use Shredded Monterey Jack Cheese, however, other good choices to make a Mexican Blend with shredded Queso, mild white cheddar cheese, and Monterey Jack cheese. This will be almost an exact substitute for the Mexican blend I usually use and produce a creamy melted cheese.

Spicy Cheese: Use Pepper Jack Cheese

Great toppings for these enchiladas are:

avocado slices
diced tomatoes
chives

Suggested Sides:

Spanish rice
Cilantro rice
refried beans
black beans
sour cream
tomato salsa
guacamole

Nutrition