White Chicken Enchiladas

Pinterest has provided me with a wealth of recipes to store for later preparation.  A rule of thumb for me when I find a recipe pinned on Pinterest is to look at the website link.  This process has also allowed me to add to my list of blogs I follow. 

Joyful Momma’s Kitchen has shared this recipe for White Chicken Enchiladas.  When I saw this description… “According to many pinners – THE BEST white chicken enchilada recipe ever!” I knew I had to make these.  I have tried other enchilada recipes and had never found one my husband really liked.  His verdict on these… “make them again.”  Here is my version of Joyful Momma’s with a couple of revisions of my own.  Check out these and several other recipes I’ve pinned on “My Kitchen Addictions” Pinterest board.  

White Chicken Enchiladas
(Printable Copy)

10 Whole Wheat Flour Tortillas 
2 cups canned shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
10 soft taco shells
Preheat oven to 350 degrees.  Grease a 9×13 inch pan.  Mix chicken and 1 cup cheese.  Add ¼ cup mixture to center of each tortilla shell and roll into enchilada shape.  Place each enchilada in a single layer, side-by-side in 9 x 13 pan.  In a saucepan, melt butter, stir in flour and cook 1 minute over medium heat.  Add chicken broth and whisk until smooth.  Continue to cook until thick and bubbly.  Add sour cream and chilies to saucepan.   Change heat to low and stir until just mixed.  Remove from heat and pour mixture over enchiladas in pan.  Top with remaining cheese.  Bake 22 minutes and then turn broiler on high and broil for 2 minutes until cheese is slightly brown.  Watch carefully.  Slice and serve. 

If you would have asked me five years ago if I use canned chicken in my chicken recipes, I would have said “Absolutely not!”  It was around that time that I discovered Member’s Mark Chicken from Sam’s Warehouse.  This canned chicken has a delicious, home-cooked taste you’ll love!  

To make this dish a little healthier, I choose 100% whole wheat flour tortillas. 

 Roll tortillas tightly and lay side-by-side in pan with seam side down.  

Pour green chili cheese sauce over enchiladas.  Notice that lone enchilada on the right-hand side? I couldn’t fit them all in the pan so I squeezed the last one on the side.  

Top with remaining cheese.  Bake. Broil. Serve.


  1. I have all the ingredients, I have printed off the recipe and I am definitely trying this soon. I will let you know how they turn out! I think I will use light sour cream, and maybe reduce the amount of butter. . . every calorie counts these days!

  2. Missouri Farm Chick says:

    I can't wait to hear how this turns out for you. We absolutely love these enchiladas and plan to make them again soon! Thanks for your post!

  3. Jackie: I made these last weekend, and they were great. I used the substitutions that I mentioned and everything turned out fine. I even took left overs to work for lunch. This recipe is definitely a keeper!