These incredibly easy to make White Chicken Enchiladas are so easy to make and on your table in 30 minutes!  They are creamy and cheesey and a perfect Mexican casserole!
We have been staying close to home like most of the world right now but we are lucky that Rachel, Greg and sweet Squishy live only a short half mile away. Â Sunday night dinners are our thing! Â We take turns cooking and these Easy Sour Cream Enchilada’s where a huge hit!
How to make Easy White Chicken Enchiladas:
Detailed recipe can be found in the recipe card below. Â A quick overview:
- We started with a couple baked chicken breasts we shredded but a store bought rotisserie chicken is perfect for this casserole!
- A simple mix of cheese and chicken. Â Roll them up in a tortilla and place in a 9 x 13 pan.
- Now the sauce!  A easy 5 minute sour cream sauce that includes chicken stock, green chilies and sour cream!  If you haven’t cooked with green chilies before you are in for a real treat!  Not hot (make sure and buy the mild variety),  but adds a punch of flavor!  We sprinkled a bit of cumin to kick up that Mexican flavor even more!
- Pour the sauce over the stuffed enchiladas and in the oven it goes.
- More cheese – some favorite garnish and dinner done all in 30 minutes!
Can I sub corn tortillas for the flour tortillas?
- It’s really about preference. Â Health wise the corn is going to be lower in fat and calories. Â However it’s been my experience they don’t hold together as well as the flour…and with all that sauce you need some umpf! Â If you don’t mind a perfectly rolled enchilada when you remove them from the pan then absolutely!
 !
What do I serve with this casserole?
One Pot Spanish Rice  (stove top version)
What else can I stuff in that tortilla or sprinkle on top?
- corn
- black beans
- chopped tomato
- zucchini
- cooked crumbled sausage
- cooked crumbled chorizo
- top cooked enchiladas with chopped avocado
- just to name a few! Â Check your cupboards, throw it all in there!
We love all kinds of Enchiladas around here. Â A few of our favorites:
Breakfast Enchiladas with Sausage – when you need them first thing in the morning :).
Lazy Day Chicken Enchilada Casserole – when just getting up is too much work.
Salsa Verde Chicken Enchiladas – 5 ingredients and boom!
To easy dinners all the time!
Clink !
Kathi
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White Chicken Enchiladas
Ingredients
- 8 8 inch flour tortillas
- 2 cups cooked shredded chicken
- 2 teaspoons ground cumin
- 2 cups shredded Monterery Jack Cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken stock
- 1 cup sour cream
- 1 7 ounce diced green chilies
Instructions
- Preheat oven to 400 degrees. Prepare a 9 x 13 casserole dish with non stick spray.
- Combine chicken with 1 cup of cheese and cumin. Toss lightly to incorporate.
- Fill each tortilla with chicken cheese mixture and roll up. Place in prepared dish seam side down.
- Melt butter in medium sauce pan. Add flour and whisk until fully incorporated. Simmer until thick about 1-2 minutes. Add chicken stock and bring to a simmer continuing to whisk and making sure no flour clumps form on the bottom of the sauce pan. Cook until thickened. Should coat the back of a spoon.
- Remove from heat and stir in sour cream and chilies.
- Pour the mixture over the prepared enchiladas moving them around a bit so the sauce goes in between all the enchiladas.
- Top with cheese and bake uncovered for about 25 minutes or until sauce is bubbly around edges and enchiladas are just turning brown.
- Optional: top with chopped tomatoe, cilantro or avocado
Nutrition
Oh my, these were the BEST enchiladas I’ve ever made. The only changes I made was adding some left-over roasted corn to the chicken mixture, and made 4 big enchiladas rather than 8 smaller ones. Topped with cilantro and chopped tomatoes as suggested. Just incredible. Thank you for this fantastic recipe!