White Chicken Enchiladas

28 g
35 g
39 g
Total Fat
20 min
Prep Time
85 min
Cook Time


  • 12 corn tortillas (warmed in wet paper towel)
  • 2 cups shredded chicken tossed with 2 Tablespoons taco seasoning
  • 2 cups cheddar cheese, divided
  • 4 oz can diced green chilies
  • 4 oz cream cheese

White Sauce

  • 3 Tablespoon butter
  • 3 Tablespoon flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 oz can diced green chilies
  • Salt and pepper to taste

Nutrition Facts

per serving

Calories: 596
Protein: 28 g
Carbohydrate: 35 g
Fiber: 4 g
Total Fat: 39 g
Saturated fat: 21 g
Cholesterol: 136 mg
Sodium: 1014 mg


  1. Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with non stick spray. Set aside.
  2. Mix shredded chicken with 1 cup of the cheddar cheese, cream cheese and green chilies
  3. Once that is all mixed together you will fill each tortilla with about 1/4 cup of the mixture and roll them up. Place them seam side down in baking dish.
  4. In saucepan over medium heat, melt the butter. Add flour and cook for 2 minutes, you want to stir constantly. Slowly whisk in chicken broth and bring to boil. Let it cook for a few minutes until it thickens slightly, stirring constantly.
  5. Remove the pan from the heat and stir in sour cream, chilies, salt and pepper.
  6. Pour the sauce over enchiladas and sprinkle with remaining cheese.
  7. Bake 30-35 minutes until hot and bubbly.
  8. Let the enchiladas sit for a couple minutes before serving.


Recipe credit: Dinners, Dishes and Desserts

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