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My husband found an idea for these a few weeks ago and had been asking me to make them. While red enchiladas are not my favorite thing to eat, I was very curious about white ones. So for Valentine’s Day this year I surprised him with these very very yummy white chicken enchiladas. They were delicious! I can’t wait to make them again. 

 Serves: 3 to 4
Time: About 50 minutes 


  • 1 small onion, diced
  • 10 soft taco shells (flour)
  • 2 cups cooked, shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 1/2 cup shredded pepper Jack cheese
  • Salt and pepper to taste
  • 3 1/2 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup reduced-fat sour cream
  • 1 (4 oz) can diced green chillies


  1. Preheat oven to 350 degrees.  Coat a 9×13 pan with cooking spray.
  2. In a small skillet, melt 1/2 tablespoon butter, then add the onion and cook until softened but not browned, 3 or 4 minutes.
  3. Mix the chicken, 1 cup monterey Jack cheese, pepper Jack, onions, and salt and pepper. Place a scoop of filling in each tortilla, and roll up and place in pan.
  4. In a medium sauce pan, melt the remaining 3 tablespoons butter, and then whisk in flour and cook for about 1 minute.  Add the broth and whisk until smooth.  Heat over medium heat until thick and bubbly.
  5. Remove from heat and stir in sour cream and chilies.  (Do not boil.)
  6. Pour sauce over enchiladas and top with remaining cheese.
  7. Bake for 22 minutes and then broil for 3 minutes to brown the cheese. Serve with salsa or picante sauce on the side.