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-ounce can diced green chilies
  • 4 ounces cream cheese

White Sauce

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4-ounce 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: 1,014 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 a 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 a 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 to 35 minutes until hot and bubbly.
  8. Let the enchiladas sit for a couple minutes before serving.


Recipe credit: Dinners, Dishes and Desserts

Check out our other recipes from Dinners, Dishes and Desserts: 
White Queso Dip
Sopapilla Cheesecake Bars