Easy White Chicken Enchiladas
White chicken enchiladas feature flour tortillas packed with chicken, corn, and cheese topped with a rich and creamy homemade white sauce.
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Servings5 enchiladas
Ingredients
- 5 to 6 flour tortillas
- 3 chicken breasts (or around 3 to 4 cups shredded)
- ½ cup corn (drained)
- 3 to 4 cups shredded cheese of choice, divided
- 3 Tbsp butter
- 3 Tbsp flour
- 1 cup chicken broth
- 1 can cream of chicken soup (10.5 ounces)
- 1 ½ cup sour cream
- 1 can green chiles (4 ounces)
- ½ tsp salt (or to taste)
- ¼ tsp pepper (or to taste)
Instructions
- Preheat your oven to 350º Fahrenheit.
- If needed, cook your chicken fully until the internal temperature reaches 165º Fahrenheit, then shred.
- Distribute the shredded chicken amongst each tortilla, placing it in a strip down the middle. Repeat the process with the corn and one cup of shredded cheese. Roll each tortilla and place it into a 9 x 13" baking dish with the seam side down.
- Next, melt the butter in a saucepan. Add the flour and whisk over low heat until a thick paste forms and no dry flour remains. Heat for 1 minute, but don't allow it to burn.
- Into the paste, slowly add the chicken broth, cream of chicken soup, and sour cream and whisk until smooth. Stir in the green chiles, salt, and pepper.
- Heat over low heat for 5 minutes. Pour the sauce over the prepared tortillas in the 9 x 13" baking dish. Top with the remaining two cups of cheese. Bake for 20 to 25 minutes or until the cheese is melted and bubbly.
