I love enchiladas and have many fond memories of helping my mom make them while I was growing up. It is past time that I have a go-to white chicken enchilada recipe in my life. The flavors today are bold, without being overly spicy, as the green chilis bring flavor without heat.
Chicken, beans, and cheese are wrapped in tortillas and smothered in a simple green chili and sour cream sauce.
Like with most of my dinner recipes, these are highly customizable!
- Do you have a favorite flour tortilla, I suggest using them in a 8-10 in size for this recipe.
- You need cooked chicken – I love to cook chicken in my slow cooker or instant pot, but rotisserie chicken works too.
- Don’t like beans – leave them out and substitute with more chicken. And maybe some corn, that also sounds delicious.
- Want a vegetarian option – use all beans (and maybe corn again) and sub the chicken broth with vegetable broth.
- My first choice would be Monterey Jack, I love how it melts (especially if you shred it yourself!) it’s my first choice for these enchiladas.
- Other great options would be cheddar, colby jack, or if you want an extra kick of spice, throw in some pepper jack.
The flavors today are bold, without being overly spicy, as the green chilis bring flavor without heat.
- 5 10-inch flour tortillas
- 2 cups shredded Monterey Jack or Colby Jack cheese divided
- 1 cup cooked chicken shredded or diced
- 1 cup Cannellini beans
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth divided
- 1/2 cup sour cream
- 1 4-ounce can diced green chiles
- 1/2 teaspoon cumin
- Salt and pepper
- cilantro, lettuce, tomato, sour cream, salsa
Preheat oven to 425. Coat a 9x9 pan with nonstick cooking spray.
In a medium bowl combine chicken, beans, and half of the cheese. Place some of the mixture down the center of each tortilla and roll, placing seam side down in the dish.
In a blender combine, 1/2 cup chicken broth, sour cream, green chilies, and cumin. Blend until smooth, set aside.
In a small sauce pan, melt butter over medium heat. Whisk in flour and cook for about 1 minute. Whisk in the remaining 1/2 cup chicken broth and cook until thickened. Stir in the blended sauce and cook for another 1-2 minutes, or until the sauce is warm.
Pour sauce over the top of the enchiladas and sprinkle with the remaining cheese.
Bake for 20-25 minutes, or until cheese is melted and bubbly. Serve with optional toppings. Enjoy!
Adapted from this recipe.
Did you try this recipe? Leave me a comment below. I’d love to hear from you!
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