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This recipe for Chicken Enchiladas with White Cream Sauce has become a staple at our house. It’s really is quick and easy to make and it doesn’t require a lot of baking time so it’s great for those busy nights. I like that I can use a jar of my canned chicken that I always have on hand. A rotisserie chicken would be a quick option too. I am thinking this will become a family favorite at your house too. Give it a try!
Chicken Enchiladas with White Cream Sauce
Recipe slightly adapted from Let’s Dish
- 8-9 soft taco size flour tortillas
- 2 cups shredded Monterrey jack cheese (divided)
- 2 cups shredded chicken breast (I use 1 jar of my canned chicken) ~ rotisserie chicken works!
- 3 tablespoons butter
- 3 tablespoons flour
- 1 can chicken broth
- 1 cup sour cream
- 1/4 cup Salsa Verde (I like Herdez or make Homemade Salsa Verde)
- 1/4 cup Cilantro (+ extra to sprinkle on top when done ~ that’s how the cook kids do it)
- Salt and pepper, to taste
To get started Preheat oven to 425 degrees. Spray 9 x 13 pan with cooking spray and set aside. In a bowl mix the chicken together with 1 cup of the cheese.
Add the chicken and cheese mixture evenly among the tortillas. You will get 8-9 tortillas.
Roll up the tortillas and place in 9 x 13 pan with seam side down.
In a blender mix Salsa Verde and Cilantro until Cilantro is chopped up. You can chop up the cilantro with a knife too, I personally like to have it mixed up really well.
In a saucepan, melt butter then add the flour. Continually stir and cook for 1 minute. Add the chicken broth, while whisking Continue cooking over medium heat until sauce becomes thick and bubbly. Remove from heat and stir in the sour cream and then the Salsa Verde/Cilantro mixture. Season with salt and pepper.
Pour the sauce over the enchiladas covering all the tortillas.
Sprinkle the remaining cheese 1 cup cheese on top.
Bake for 20 to 25 minutes until golden and sauce is bubbly.
Top off with sour cream, salsa verde and cilantro. Did I mention this is one of our family faves? It’s delicious!