Easy and Creamy White Chicken Enchiladas

Morgan 0

"One of my husband's favorite meals. He also enjoys it heated up in the microwave or oven the the next day and served with some salsa."
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8 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. 1. Preheat oven to 350 F.
  2. 2. Fill the center of each tortilla with a handful of shredded chicken, 1-2 tablespoons of corn, and a pinch of the shredded cheese.
  3. 3. Roll and place in the bottom of a baking dish with the seam side down.
  4. 4. In a pot over medium heat melt the better. Add flour and whisk into a thick paste.
  5. 5. Add chicken broth, cream of chicken, sour cream, chiles, salt and pepper, and any remaining corn.
  6. 6. Whisk gently for about 5 minutes until warm and smooth.
  7. 7. Pour the sauce over the enchiladas and top with remaining shredded cheese.
  8. 8. Bake for 25 to 30 minutes and serve warm.
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