Great way to feed a family on a budget! White Chicken Enchiladas uses a white sour cream sauce made from broth and wonderful spices. Try some today!
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5 from 4 votes

White Chicken Enchiladas

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Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: main
Cuisine: American
Keyword: enchilada, white chicken enchiladas
Servings: 8
Calories: 280kcal
Author: Loaves and Dishes


  • 1-2 bone in skin on chicken breasts = 2 Cups shredded meat = 1 lb
  • 3-4 Cups Pepper Jack Cheese - shredded
  • 8-10 soft large size flour toritllas
  • 5 tbs unsalted sweet cream butter - divided
  • 3 tbs all purpose flour
  • ½ shallot minced
  • 1 garlic clove minced
  • 4 cups of reserved water from cooking the chicken breast
  • 1 chicken bouillon cube optional
  • 1 cup sour cream
  • 1 cup Fontina cheese - shredded
  • 1 can Ro-tell tomatoes and green chilies
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin
  • salt and pepper to taste
  • Fresh cilantro for garnishInstructions


  • Instructions
  • Preheat the oven to 325. Prepare a 9x13 baking dish with cooking spray and set aside.
  • Place a large size soup pot filled to ¾ with water on the stove top on medium to medium high. Place the chicken breasts (1 if very large - 2 if smaller) in the water. Add a pinch of salt. Gently boil the chicken breast until done (no pink left inside) - about 15 minutes or so. Once done, remove the chicken breasts to a cutting board with tongs and allow to cool to touch. Remove the cooking liquid from the heat but reserve the cooking liquid.
  • Place a bouillion cube in the cooking water (optional) and allow to dissolve. Mix well.
  • Shred the chicken with two forks when cool enough to handle. Remove and discard the skin and bones.
  • Mix the shredded chicken with 2 cups of pepper jack cheese and sprinkle with a pinch of salt and pepper and mix well. Place a handful of the mixture into each tortilla and roll the tortilla up and place seem side down in the prepared baking dish.
  • In a large sauce pan, melt 2 tbs of butter and add the shallot and garlic. Cook until the shallot and garlic are translucent and fragrant - about a minute. Remove these from the pan and put in the remaining 3 tbs of butter and add the flour. mix well and cook the mixture over medium heat for 1-2 minutes to allow the flour to cook (this removes the flour taste). Add the garlic and shallot back into the mix.
  • Using a whisk to whisk the butter/flour mixture, slowly add the reserved chicken cooking water with the bouillon cube. It will seem that the flour mix is growing when you add the chicken water - just keep whisking - whisk very fast so as to remove any lumps that may want to form. Whisk until smooth and continue to cook this mixture over medium heat until it forms a thick and bubbly sauce.
  • Stir in the sour cream and the fontina cheese. When well mixed, add the Ro-tell tomatoes and green chilis. Add garlic powder, onion powder and cumin. Mix well and allow to heat until starting to bubble. Taste. Add salt and pepper to taste.
  • Pour this sauce over the top of the enchiladas. Top with the remaining 1-2 Cups of pepper jack cheese.
  • Bake in the oven for 25-30 minutes until bubbly throughout. Cilantro as a garnish at the table. (it gets wilty if you put it on as it comes out of the oven)


Super easy and delicious recipe


Calories: 280kcal