Made with passion

Creamy white Chicken Enchiladas

Serves 6 / 40 mins


  • Casa Mendosa® 7” Original Tortillas
  • 2 cups of shredded, cooked chicken (store-bought rotisserie)
  • 2 cups of shredded Monterey Jack cheese (or mozzarella)
  • 3 tbsp. of butter
  • 3 tbsp. of flour
  • 2 cups of chicken broth
  • 1 cup of sour cream
  • 4oz of diced green chilies (canned)
  • Salt, pepper and adobo seasoning, to taste
  • Optional: diced jalapeno for added color & spice


Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

  • Preheat oven to 350°F. spray a 9”x13” baking dish with nonstick cooking spray
  • In a medium-size bowl, mix together cooked, shredded chicken with one cup of shredded cheese along with salt, pepper and adobo seasoning
  • Place chicken mixture into each of the flour tortillas
  • Roll them all up and place them in the prepared baking dish
  • In a medium saucepan, melt butter over medium to low heat
  • Whisk in flour and allow the mixture to thicken for about 1 minute (do not let it burn)
  • Add chicken brother and whisk until smooth
  • Stir in sour cream and green chilies, ensuring the mixture doesn’t boil
  • Remove the sauce from the heat and pour it over the enchiladas
  • Top with the remaining cheese and place in the oven to bake for about 20 to 25 minutes until the chees is golden brown and melted.



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