#62 White Enchiladas



  • about 10 flour tortillas
  • 2 cups shredded Jack cheese
  • 2 cups cooked chicken
  • 1/2 onion, diced
  • 3 Tbs. butter
  • 3 Tbs. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can diced green chilis (7 oz)



Mix together 1 cup of the cheese, the chicken and the onion. Put some of this mixture into each tortilla, roll and place seam side down in a 9×13 casserole dish.


In a skillet, melt the butter. Stir in the flour and cook for a minute.

DSCF0212Add the chicken broth, whisking till smooth. Cook this over medium heat until it thickens and bubbles.


Stir in the sour cream and green chilis.

DSCF0215Pour over the top of the enchiladas.


Top with the remaining cheese


Bake at 425 degrees for 20-25 minutes.


There was a bit too much sauce in the dish but it was fine. We also only made half as many enchiladas it called for. We both agreed that this was pretty good. Dan liked that it was close to a Jalapeno Cream Sauce he loves from our favorite Mexican restaurant. However, even for me, it was a bit bland. I think next time I’ll try to add some jalapenos to the sauce.

I also had the idea that the sauce could be a good base for a queso dip. I may give my idea a try and add it to my recipes.

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