White Chicken Enchiladas

White Chicken Enchiladas

Mexican Dinner Night

Taco Tuesday is a favorite day of the week in my house. My boyfriend and I love Mexican food so dedicating a day for a Mexican themed dinner is a must. I never thought I would say this but, this week I needed a break from tacos. I know that sounds crazy because, who doesn’t love  a good taco? But this week we transformed Taco Tuesday to Enchilada Tuesday (sadly that doesn’t flow as well). When I think of enchiladas I think of something smothered in sauce and cheese. Sometimes, I’m not a huge red sauce fanatic, so when I found this recipe for a white chicken enchilada I knew I had to try it.

Aside from this dish being DELICIOUS, it was surprisingly so easy. We decided we needed a little veggie side dish so we whipped up some sautéed zucchini and corn and topped that with some parmesan cheese, which wound up going so well with the dish. It is a pretty rich mean so it will definitely not leave you hungry, even though it’s so good you just want to keep eating. All I have to say is, if you like Mexican food this should be a must try on your list.

So to start…

What you will need:


  • Cutting board
  • Knife
  • Medium frying pan
  • Wooden spoon
  • Pyrex pan, or disposable one (Like I used here)
  • Mixing bowl


  • 2 Cups cooked shredded chicken
  • 1 Cup sour cream
  • 5-6 8″ flour tortillas (depending on how stuffed you like them)
  • 1 Cup monterey jack cheese
  • 1 Cup colby jack cheese
  • 1 Can diced green chiles
  • 3 TB flour
  • 3 TB butter
  • 14 oz chicken broth
  • 1 Zucchini (medium diced)
  • 1 Bag frozen corn
  • Parmesan cheese (to taste)
  • Salt & Pepper
  • Olive oil
  • Jalapeño diced (optional)

Once you have all the goodies…

You’ll need to:

  1. Preheat the oven to 400 degrees
  2. Combine shredded chicken and half of a cup of each of the cheeses in a bowl with salt and pepper
  3. Fill tortilla to desired filling and roll until tight
  4. Do this until filling is gone, then place into greased baking dish with the seam side down
  5. In a medium frying pan, melt the butter add the flour and cook for about 1 minute
  6. Slowly add the chicken broth, sour cream then the chiles, cook until thickened
  7. Pour sauce on top of enchiladas in the pan, top with remaining cheese
  8. Bake for 20-25 minutes until edges are brown and cheese is melted
  9. Remove from oven and serve immediately! Enjoy!

Now that you see how easy this is, I encourage you to make these ASAP. They also aren’t really spicy so if you’re someone who doesn’t like the heat, these enchiladas are perfect for you if you still desire that taste of Mexican food. If you do like it spicy, adding the diced jalapeños were a good pop of heat for me, or you could add some hot sauce when you serve; that would be killer I’m sure. Well guy, as always I’m happy to share my favorites recipes with you so if you like these types of posts let me know below! I hope you all have a happy Wednesday and enjoyed reading.

With love, Taylor