No canned cream of soups here! Just a simple, homemade cream sauce that makes the most delicious enchiladas that taste like they came straight from a great restaurant! If you are a fan of white enchiladas then you have to try these! They are a family favorite!
I’ve never much cared for canned enchilada sauce so when I saw these chicken enchiladas with a homemade creamy sauce at Joyful Momma’s Kitchen, I knew I had to make them. I’ve been making these enchiladas for years now. We love them and it really is the only way I will make enchiladas.
Shredded chicken + shredded cheese get rolled up inside a tortilla and then you make a really simple, 5 ingredient cream sauce to pour over the top! Bake away and then broil them to get the tops all nice and toasty brown. Seriously, YUM! I always serve these with my Mexican rice, shredded lettuce and diced tomato. They’re so creamy that you don’t even need to top with extra sour cream.
A few tips:
- Shred your own cheese. It makes such a huge difference. It melts smoother and has better flavor
- The canned green chilies do not make these hot and spicy. They just add lots of great flavor. If you’re worried, just don’t add the entire can. Do not skip them entirely.
- After they have cooked put them under a broiler for 3 minutes or so. The tops will turn a nice toasty brown and it adds a nice flavor. The enchiladas in the picture above were not put under the broil…. I normally do but completely forgot that step the night I made these. My daughter had dance so I was in a hurry 🙂
- Use a rotisserie chicken to make it really easy. Bake chicken breasts in the oven in a little bit of water and then shred them or cook chicken breasts in the slow cooker with some chicken broth and then shred. I did this tutorial about how to get ‘perfect shredded chicken‘.
Save RecipeIngredients
- 10 soft taco size flour tortillas
- 2 cups shredded chicken
- 2 cups shredded Monterey Jack cheese, divided
- 3 tablespoons butter
- 3 tablespoons flour
- 1 can (14.5 oz) chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
Instructions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
- In a mixing bowl, mix shredded chicken and 1 cup of the shredded cheese. Place about 1/4 cup chicken mixture into each tortilla and roll up. Place tortillas seam side down in the baking dish. Repeat with all tortillas.
- In a medium sauce pan, over medium-high heat, melt butter. Add in flour, and cook for 1 minute while stirring constantly. Add chicken broth and whisk until smooth and combined. Cook until the sauce thickens and starts to bubble. Usually 5 minutes or so. Stir frequently.
- Once thickened, stir in the sour cream and green chilies. Mix together and take off heat.
- Pour over the enchiladas and spread the sauce evenly. Sprinkle with the remaining 1 cup cheese. Cook for 25 minutes. If wanted, place under a high broiler for 3-4 minutes to brown the top.
Want more Mexican Food? Try these!
18 Comments
Liz
February 21, 2016 at 8:34 am Lovely recipes. Thank you and have a good Sunday.Together As Family
February 21, 2016 at 9:55 pm Thank you Liz. I hope your Sunday was great as well :)Teri Giese
February 21, 2016 at 8:25 pm Must tell you,many thanks!! Have binders, piles, cards and stacks of recipes that I wish to prepare! But, YOU inevitably,and consistently provide me with such wonderfully simple yet undeniably delicious recipes, that are put right in my kitchen to be used ASAP! LOVE YOU! Can recognize your recipes when pinning manically on Pinterest as well! Always keepers girlfriend!Together As Family
February 21, 2016 at 9:55 pm Thanks so much Teri. Your comment was so sweet. I am so happy you're loving the recipes. That's all I want with this blog of mine is for people to enjoy the recipes.Jenn Slavich
February 21, 2016 at 9:05 pm Well these look delicious! I'm with you, not a fan of canned enchilada sauce. Anything homemade is better! Thank you for sharing this recipe!Together As Family
February 21, 2016 at 9:53 pm I agree! Homemade is always delicious :)Jennifer L. } Modern Chic
February 22, 2016 at 1:35 am You have absolutely delicious recipes! I love enchiladas so this looks like a must for me this weekend. Thanks!Together As Family
February 22, 2016 at 2:42 pm Thanks so much Jennifer! I hope you enjoy these.Allison Jones
February 22, 2016 at 5:46 am I love Mexican food but for some reason, I've never made enchiladas. These look awesome. LiveLifeWell, AllisonTogether As Family
February 22, 2016 at 2:42 pm Hey Allison. These are almost too easy to no try :) Thanks for your comment.Elaine
February 22, 2016 at 7:45 am I am a big fan of Mexican food and this looks amazing!! Yum!Together As Family
February 22, 2016 at 2:43 pm Thanks so much ElaineJessica
February 23, 2016 at 11:25 am I've seriously been craving Enchiladas lately. I haven't tasted any that I'm really crazy for yet. These, however, look really delicious and worth trying. Thank you so much for the recipe.Together As Family
February 23, 2016 at 8:05 pm I hope you get a chance to try them. I'm really picky about enchiladas and these are the only ones I make now. Thanks for stopping by :)Easy Fish Tacos - Together as Family
March 16, 2016 at 5:22 am […] CREAMY WHITE CHICKEN ENCHILADAS […]20 Cinco de Mayo Recipes! - Together as Family
May 3, 2016 at 5:15 am […] CREAMY WHITE CHICKEN ENCHILADAS w/ GREEN CHILI SOUR CREAM SAUCE […]Chelsey
June 26, 2018 at 9:40 pm These look fabulous!! Do these freeze well? If so, should I freeze them with the sauce or without the sauce? What steps should I follow after? Thank you so much!!!! ChelseyTogether As Family
June 30, 2018 at 7:08 pm I am not a fan of freezing anything. I think it's just me though because I always get comments about freezing stuff. I don't think dairy freezes that well so I would not freeze these with the sauce already poured on, or maybe it would work just fine. I honestly have no idea because it's not something I do.