White Chicken Enchiladas

Like previously mentioned, I'm on an enchilada kick lately. However, this was my first time making chicken enchiladas. We both love chicken, but I hardly ever buy it. I just have a hard time justifying buying other types of meat when we have an all-access pass to a freezer full of beef (as part of Flint's wages) as well as pork from Flint's pig-raising adventures. Anyway, my sister Lisa shared this recipe - she got off the internet. All my 9x13 pans are presently farmed out or at my other kitchen, so I had to use a deep-dish 9x9, which really affected tortilla to filling ratio as well as the cooking time. Honestly, I didn't LOVE them. I liked them, but I want to know how they taste when they are spread out in more tortillas and in a bigger pan.

White Chicken Enchiladas
Source: Taste and Tell Blog

8-10 taco size flour tortillas (because I used a small pan, I could only fit 6 tortillas)
2 c shredded Monterey Jack cheese
2 c shredded cooked chicken (I used two 5 oz cans of chicken)
3 T butter
3 T flour
1 can chicken broth
1 c sour cream
1 7-ounce can diced green chiles
Garnish with cilantro if desired (nope!)
~ 1 c cooked rice

Preheat oven to 425. Prepare 9x13 pan by spraying with cooking spray.

Mix together 1 cup of cheese and shredded chicken. Place an equal amount of mixture into each tortilla. Also add approximately 2 T cooked rice to each tortilla. Roll tortillas and place seam side down in pan.

Melt butter in skillet. Stir in the flour and cook for 30 seconds to 1 minute. Whisk in chicken broth and cook over medium heat until thickened. Stir in sour cream and green chiles. Pour the mixture over enchiladas and top with remaining cheese.

Bake in preheated oven for 20-25 minutes or until hot and bubbly. Top with cilantro.


The notes in italics were my little personal adjustments. Flint mentioned hotter green chiles would be okay with him - he loves spicy food! This was a great recipe to use canned chicken in - I actually hate canned chicken. Opening the can makes me want to throw up. However, once the enchiladas were baked, there was no way to tell that the chicken wasn't fresh. Score! Overall, I'm excited to cook this in the right size pan so the tops and bottoms can crunch up more and the sauce can get more melty. The double layering didn't work. My bad! I also was wishing for more cheese on top - however, my pan was completely loaded and there was no more room! I am going to share Lisa's picture, because they look better than mine :) Here's hoping next time (yes, there will be a next time) these enchiladas are divine!