White Sauce Chicken Enchiladas

Here is a super easy, comfort food that the whole family will love — can be made for either lunch or dinner. A nice change-up from the red sauce standard. 


  • 8 6″ tortillas
  • 1/2 cup chopped onion
  • 4 cloves garlic, minced
  • 1 tsp. ground coriander
  • 1/4 tsp. pepper
  • 2 T. butter
  • 3 T. flour
  • 1 (8 oz.) tub sour cream
  • 2 cups chicken broth
  • 1 (4 oz.) can diced green chili peppers, drained
  • 1 cup shredded Monterey Jack cheese, divided
  • 2 cups chopped cooked chicken
  • sliced pitted back olives
  • chopped tomatoes
  • sliced green onions


  • Wrap tortillas in foil. Heat in 350 degree oven for 10-15 minutes until softened.
  • For sauce: Cook onion, garlic, coriander, pepper & butter in a large saucepan until onion is tender. Stir flour into sour cream. Add to onion mixture. Stir in chicken broth and green chili peppers. Cook, stirring until thickened & bubbly. Remove from heat. Stir in 1/2 cup of cheese.
  • For filling: Stir 1/2 cup of sauce into chicken. Fill each tortilla evenly with mixture & roll up. Arrange rolls (seam side down) in a greased 12x8x2 baking dish. Top with remaining sauce.
  • Bake (covered) in a 350 degree oven for 35 minutes or until heated through. Sprinkle with remaining cheese.
  • Continue baking (uncovered) about 5 minutes more for cheese to melt. Sprinkle with olives, tomatoes and green onions.
  • Let stand for 10 minutes. Makes 4 servings

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