Restaurant Style White Chicken Enchiladas

Rich, creamy enchiladas just like you would order at your favorite Mexican restaurant! Many enchilada recipes I have tried are too spicy, or to dry. This one is just right! It is really good for young children or adults who do not want a spicy enchilada. The green chilies provide subtle flavor without heat. WIN! When they come out of the oven, they are bubbling over with an AH-mazing cheese sauce! These Restaurant Style White Chicken Enchiladas will be a family favorite in your house for sure.

It is important to use low-sodium chicken broth and unsalted butter. The salt found naturally in the cheese and sour cream are more than ample. When I used regular chicken broth and butter with salt, the enchiladas were really salty. And hey, I’m a salt girl, but even for me it was too much.

Bubbly, creamy enchiladas! 

Grab that salsa serving dish (just like they give you in Mexican restaurants with the free basket-o-chips) pretend you are at your fave Mexican place!

Restaurant Style White Chicken Enchiladas are really great to make for a casual dinner with company. Just add shredded lettuce, your favorite salsa and additional sour cream…ole!

OLE! SHOP THE TAILGATE

Restaurant Style White Chicken Enchiladas

Rich & creamy enchiladas, just like you order at your favorite Mexican restaurant!

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Ingredients

  

• 10 soft flour tortillas
• 2 1/2 cups shredded chicken
• 1 4 ounce can diced green chilies
• 2 cups shredded Monterrey Jack cheese
• 3 tbs butter unsalted
• 3 tbs flour
• 2 cups chicken broth low sodium
• 1 cup sour cream

Instructions

 

• Preheat oven to 350 degrees. Grease a 9x13 pan with non-stick pan.
• In a large bowl, mix together the shredded chicken and 1 1/2 cup of Monterrey Jack cheese.
• Fill each of the 10 tortillas with the chicken and cheese mixture. Roll each tortilla and place in prepared pan.
• In a medium size sauce pan, melt the butter. Stir in flour and cook one minute. Add broth, stirring constantly until smooth. Heat for 1-2 minutes until bubbly.
• Stir in sour cream and green chilies until blended. Remove from heat to prevent the sour cream from curdling.
• Pour sour cream mixture over enchiladas. Top with remaining one cup of shredded cheese.
• Cook for 25 minutes. You may need to cover the enchiladas with aluminum foil the last 10 minutes to prevent cheese topping from burning.

Notes

Recipe adapted from Joyful Momma's Kitchen.