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Tasty Tuesday: White Chicken Enchiladas

Course Main
Cuisine Mexican
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 10
Author MidgetMomma


  • 10 soft taco shells
  • 2 cups cooked shredded chicken
  • 2 1/2 cups shredded Monterey Jack cheese Or Pepper Jack cheese
  • 5 ozs of Philadelphia Santa Fe Cooking Cream
  • 3 Tbsp. butter
  • 1 TB taco seasoning
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 4 oz can diced green chillies (optional)


  • Preheat oven to 350 degrees. Grease a 9x13 pan
  • Mix chicken and the sante fe cooking cream. Roll chicken mixture and bit of cheese in each tortilla and place in pan.
  • In a sauce pan, melt butter, stir in flour and taco seasoning and cook 1 minute. Add broth and whisk until smooth. Add 1/2 cup of shredded cheese and heat over medium heat until thick and bubbly.
  • Stir in sour cream and chilies. DO NOT bring to a boil.
  • Pour over enchiladas and top with remaining cheese.
  • Bake 22 min and then under high broil for 3 min to brown the cheese.