Creamy White Chicken Enchiladas!


  • 3 tbsp flour
  • 1 tbsp adobo
  • 2 cups low sodium chicken broth
  • 5 tbsp butter
  • 10 flour tortillas
  • 1 cup shredded taco blend cheese
  • 1 cup of white shredded cheese of your choice
  • 1 cup sour cream
  • 1 10 oz can diced rotel tomatoes & green chilies



  1. Preheat oven to 350F
  2. Spray 9 x 13 baking dish w/ cooking spray.
  3. Take the chicken off the bone and shred it using two forks
  4. Add in 1 cup of shredded taco cheese to shredded chicken along with any seasonings of your choice along with the adobo
  5. In a sauce pan, melt the butter, then whisk in the flour and allow to thicken for for about 45 seconds, stirring constantly
  6. Add chicken broth and whisk until smooth.
  7. Stir in sour cream and the can of rotel, dont let it get too hot, then pour it over the enchiladas.
  8. Top with the one cup of the white shredded cheese
  9. Bake for about 20-25 minutes.
  10. ENJOY