Zesty White Chicken Enchiladas Recipe

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8 small flour tortillas, taco size

2 cups shredded Pepper jack jack cheese (divided)

2 1/2 cups cooked chicken strips, or shredded chicken

3 tablespoons butter

3 tablespoons flour

1/3 cup Italian dressing (divided)

2 cups chicken stock

1 cup sour cream

1- 4 oz can diced green chiles

Cilantro for garnish


  1. Preheat oven to 425 degrees.
  2. Spray a 9 x 13 baking dish with non-stick cooking spray and set aside.
  3. In a large bowl, mix together the chicken together, 1 Tbs Italian dressing, and 1 cup cheese
  4. Evenly distribute the chicken mixture amongst the tortillas, and roll up. Place seam side down in prepared pan.
  5. Melt the butter in a large saucepan oven medium-high heat.
  6. Add flour; cook and stir until incorporated
  7. Add the chicken stock and whisk until it is smooth
  8. Bring to a soft boil, it should be thick.
  9. Stir in the sour cream, remaining Italian dressing, and diced green chiles.
  10. Pour the sauce over the enchiladas.
  11. Top with remaining cheese.
  12. Bake for 20 to 25 minutes or until golden and bubbly.
  13. Sprinkle with fresh chopped cilantro and serve

Original recipe and more pictures visit: Zesty White Chicken Enchiladas @ eazypeazymealz.com

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