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Chicken Enchiladas with White Sauce


Ok guys, I found this amazing recipe on Pinterest and it is SOOO good! Definitely not health conscious but a great warm Fall meal! 🍁

I posted my step my step pics! I added a little bit more cheese because Ryan is a cheese fanatic lol! And after I made the tortillas I realized I forgot to add in some sautéed peppers I wanted to add in. Mason and I just topped them on the tortillas instead!


-10 small soft flour tortillas (you can use corn but I like flour with chicken)
-3 tablespoons flour
-2 cups chicken broth
-1 cup sour cream
-2 1/2 cups shredded and cooked chicken (we like to use rotisserie chicken)
-3 cups Monterey Jack cheese – shredded
-3 tablespoons butter
-4oz can diced green chillies (I like medium – they are not spicy at all)


-Preheat oven to 350 degrees
-Combine shredded chicken and 1 cup of cheese
-Fill tortillas with the mixture above and roll each one then place in a greased 9×13 pan
-Melt butter in a pan over medium heat
-Stir flour into butter and whisk for 1 minute over heat.
-Add broth and whisk together. Cook over heat until it’s thick and bubbles up
-Take off heat and add in sour cream and chilies. (be careful it’s not too hot or the sour cream will curdle)
-Pour mixture over enchiladas and add remaining cheese to top.
-Bake in oven for 20-23 minutes then you will want to broil for 3 minutes to brown the cheese.


-Found on

She also included a video if you want to make more than 10 tortillas on the link above.