creamy chicken enchiladas with beans and rice | rosevinecottagegirls.com | white chicken enchiladas on a white plate with pinto beans and rice | white chicken enchiladas | Enchilada | creamy chicken enchiladas | rosevinecottagegirls.com

Creamy Chicken Enchiladas Recipe

 
This is a super yummy Creamy Chicken Enchiladas recipe. These enchiladas are really easy to make and loaded with delicious flavors. Our Aunt Teri made these a lot when we lived back in California. We took our own route with the recipe so that we can make it our way which is more healthy and avoids the food allergies that our family has.  Try these and let us know what you think!  Here is where you pre-heat your oven at 425 F.
 
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What is white enchilada sauce made of? 

The white sauce is made from broth, flour, sour cream and cheese.

 

Can I use flour tortillas to make these white enchiladas?

Yes, this recipe uses flour tortillas. Corn tortillas are traditionally used for these enchiladas but this is a Texmex US variety that uses flour tortillas. 
 

What side dish goes with enchiladas?

We like to make enchiladas with some spicy pinto beans, Spanish rice, diced tomatoes, and shredded lettuce. Guacamole and sour cream are delicious toppings. You can also serve chips and salsa with it. 

 

Can you make these creamy chicken enchiladas gluten-free?

We have never tried it ourselves but you can experiment with it and use a gluten-free tortilla and flour and make this recipe. I think it would work out fine!

Do you cover enchiladas while baking them?

Usually, they will be covered by foil to help the cheese melt but not get hard and to keep them moist. 

 

How do you make chicken enchiladas?

Let us show you how. 

 Creamy Chicken Enchiladas Recipe

 

Ingredients:

 

10 Azteca flour tortillas (We use these because there is nothing bad in them. Use what you have.)
2 Cups Grated  Jack cheese
2 Cups Shredded chicken leftovers
3 Tablespoons. organic butter
3 Tablespoons. organic flour
1 Can bone broth (or other broth)
1 Cup organic sour cream
1 small Can of Ortega Chilis diced  (7 oz)

 

Instructions –

Preheat oven to 425 F

Mix one-half of your cheese and all of your chicken in a bowl.
Spoon a bit of this mix into the center of your tortilla and then roll them up.
Place them face down in a casserole dish and continue rolling each of them and laying them side by side.

Now for your sauce! Grab one of your skillets and in there place your butter in the pan and allow it to melt.  Then take your flour and add it to the butter and stir well.  This will become very thick.  Add to this your bone broth whisking well making sure you don’t get lumps.  Cook this over medium / low heat until you begin to see it thicken and bubble. Here is where we added onion powder, garlic powder salt, and pepper. Then we put in the sour cream and the Ortega’s.  Stir well and taste.  Add anything your taste buds say are lacking.  Call in your favorite taste tester and ask them too (Yes, we really do this.).

Then spoon it over the masterpiece and top with the rest of the cheese. Feel free to add extra cheese if you like it.

Cover with a foil loosely and cook for 20-25 minutes.

This creamy chicken enchiladas recipe also be great with sliced olives.

So Try it friends and let us know what you think.

We love your comments and ideas.  We would also love if you came over to our Facebook page and shared your picture of our creation.  Find us here on Facebook.

 

Print Creamy Chicken Enchiladas Recipe

Creamy Chicken Enchiladas Recipe

creamy chicken enchiladas with beans and rice | rosevinecottagegirls.com | white chicken enchiladas on a white plate with pinto beans and rice | white chicken enchiladas | Enchilada | creamy chicken enchiladas | rosevinecottagegirls.com

Ingredients

  • 10 Azteca flour tortillas (We use these because there is nothing bad in them. Use what you have.)
  • 2 Cups Grated  Jack cheese
  • 2 Cups Shredded chicken leftovers
  • 3 Tablespoons. organic butter
  • 3 Tablespoons. organic flour
  • 1 Can bone broth (or other broth)
  • 1 Cup organic sour cream
  • 1 small Can of Ortega Chilis diced  (7 oz)
  • .

Instructions

Mix one-half of your cheese and all of your chicken in a bowl.
Spoon a bit of this mix into the center of your tortilla and then roll them up.
Place them face down in a casserole dish and continue rolling each of them and laying them side by side.

Now for your sauce! Grab one of your skillets and in there place your butter in the pan and allow it to melt.  Then take your flour and add it to the butter and stir well.  This will become very thick.  Add to this your bone broth whisking well making sure you don't get lumps.  Cook this over medium / low heat until you begin to see it thicken and bubble. Here is where we added onion powder, garlic powder salt, and pepper. Then we put in the sour cream and the Ortega's.  Stir well and taste.  Add anything your taste buds say are lacking.  Call in your favorite taste tester and ask them too (Yes, we really do this.).

Then spoon it over the masterpiece and top with the rest of the cheese. Feel free to add extra cheese if you like it.

Cover with a foil loosely and cook for 20-25 minutes

Before you go, check these out!

Farmhouse Kitchen Cooking

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