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+ servings

Spicy White Chicken Enchiladas

an easy, creamy, delicious enchilada casserole recipe that can be easily adjusted to suit your family's needs.
Print Recipe
CourseMain Course
Keywordchicken, main dish
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings6 servings


  • 10 soft taco-size flour tortillas
  • 2 cups cooked shredded chicken
  • 3 cups shredded pepper jack
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 4 ounce can diced green chilies
  • Sliced Jalapenos
  • Avocado diced (optional)


  • Preheat oven to 350 degrees.
  • Lightly grease a 9x13 pan.
  • Mix shredded chicken and 2 cups pepper jack cheese.
  • Divide the chicken mixture among the tortillas and roll them up.
  • Place the tortillas seam side down in the dish.
  • In a sauce pan over medium heat melt butter and stir in the flour and cook 1 minute.
  • Next whisk in the chicken stock until smooth.
  • Continue to cook until it comes to a bubble.
  • Reduce heat to low.
  • Stir in the sour cream and green chilies.
  • Pour the white sauce over the enchiladas and top with remaining 1 cup of cheese.
  • Arrange however many jalapenos you like over the top.
  • Bake 25 minutes until bubbly.


-Sub out chicken with your favorite enchilada meats. Feel free to add peppers, onions, jalapenos and more to the sour cream mixture.
-To lighten this up, use Greek yogurt in place of the sour cream


Calories: 586kcal | Carbohydrates: 32g | Protein: 31g | Fat: 37g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1111mg | Potassium: 352mg | Fiber: 2g | Sugar: 4g | Vitamin A: 869IU | Vitamin C: 8mg | Calcium: 529mg | Iron: 3mg