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White Chicken Enchilada's with Green Chili & Sour Cream Sauce (11/2/2012)

White Chicken Enchiladas with Green Chili & Sour Cream Sauce

10-12 flour tortillas
3-4 chicken breasts, cooked and shredded (directions below)
2 cups shredded Monterey Jack Cheese
1 cup shredded Provolone cheese
1 cup shredded cheddar cheese (for topping)
3 tablespoons butter
3 tablespoons all-purpose flour
2 ¼ cups chicken stock or broth (divided)
1 cup sour cream
1 4-ounce can diced green chilies
1 teaspoon dried cilantro
1 teaspoon onion powder (divided)
1 teaspoon garlic powder (divided)
½ teaspoon black pepper (divided)
1 teaspoon chili powder

To cook chicken, add chicken breasts to a crock pot. Sprinkle with ½ tsp. each onion powder, garlic powder, and chili powder, and ¼ tsp. black pepper. Add ¼ cup chicken broth or stock to crock pot. Cover and cook on low 6 hours. Remove to a bowl or plate and allow to cool slightly. Then shred chicken with two forks. Set aside.

Preheat oven to 350-degrees F. Spray a 9 x 13-inch baking dish with cooking spray.

Mix cooked chicken, chili powder, and 1 cup Monterey Jack and Provolone cheese together in a bowl. Roll up in tortillas and place seam down in pan.

In a medium sauce pan, melt butter, stir in flour and cook 1 minute. Add chicken stock or broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream, green chilies, cilantro, black pepper, onion powder, and garlic powder. Make sure that you don't bring this to a boil. Pour over enchiladas and top with 1 cup Monterey Jack cheese and then 1 cup cheddar cheese. Bake 30-35 minutes, or until cheese is slightly browned. Remove from oven and let rest 10 minutes. Serve and enjoy!



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