White Chicken Enchiladas

Stirrin' It Up: White Chicken Enchiladas (Nov. 4)

Prep Time: 1 Hour

Yields: 8 Enchiladas


This recipe will be a huge hit at your next tailgating party or celebration. It's a perfect entrée to serve along with chips and guacamole!


2 cups cooked, shredded chicken

10 (6-inch) soft tortillas

2 cups shredded Monterey jack cheese, divided

¼ cup butter

¼ cup minced onion

¼ cup minced celery

¼ cup minced green bell pepper

¼ cup minced red bell pepper

¼ cup minced yellow bell pepper

1 tbsp minced garlic

3 tbsps flour

2 cups chicken broth

1 cup sour cream

1 (4-ounce) can diced green chilies

salt and black pepper to taste

granulated garlic to taste


Preheat oven to 350°F. Coat a 9" x 13" baking pan with nonstick cooking spray and set aside. In a medium bowl, mix together chicken and 1 cup cheese. Place equal portions of chicken mixture in each tortilla shell. Roll up each tortilla and place in baking pan. Set aside. In a saucepan, melt butter over medium-high heat. Add onion, celery, bell peppers and minced garlic then sauté 3–5 minutes or until vegetables are wilted. Add flour and cook 1 minute, stirring constantly. Add broth and whisk until smooth. Season to taste using salt, pepper and granulated garlic. Cook until thick and bubbly, stirring often. Remove from heat and stir in sour cream and chilies. Pour mixture over enchiladas and top with remaining cheese. Bake 30 minutes or until heated through and cheese is melted.