White Chicken Enchiladas

Course: Main

Cuisine: Mexican

Keyword: creamy chicken enchiladas

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 931kcal

Author: Malinda Linnebur

These White Chicken Enchiladas are easy to make and extra delicious! Made with an easy sour cream sauce, cooked chicken, flour tortillas, and a handful of pantry staples these will become a family favorite!

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Ingredients

12 flour tortillas
4½ cups (560g) cooked shredded chicken
8 ounces (226g) shredded cheddar cheese
8 ounces (226g) shredded monterey jack cheese
1 (2.25 ounces) (63g) sliced olives, drained
4 tablespoons butter
½ cup (65g) all-purpose flour
2 cups (475ml) chicken broth
1 (16 ounce) (453g) container sour cream
2 (4 ounce) (113g) cans chopped green chiles
2 teaspoons onion powder
1 teaspoon garlic powder

Instructions

Preheat oven to 350°F.
In a large bowl combine the shredded chicken, ½ of the cheddar, ½ of the monterey jack, and the sliced olives. Fill each tortilla, roll up, and place in a 9x13 baking dish; set aside.
In a medium sized sauce pan melt butter over medium-low heat. Whisk in flour and cook for 1 minute. Whisk in the chicken broth and cook until thickened. Remove from heat and stir in the sour cream, green chiles, onion powder, and garlic powder. Pour over enchiladas and sprinkle with remaining cheese. Bake for 25-30 minutes or until hot and bubbly.

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