White Chicken Enchilada Bake

It’s not Food Friday, but it’s been a long time since I posted a recipe, and this one was requested.

Lisa’s White Chicken Enchilada Bake


  • 1 whole chicken – either boil on the stove or cook in crock pot with some water. Cool, debone and shred. (You need 2 c. shredded chicken for this recipe. 1 Chicken – at least the size we get – will make about 3 pans of Enchiladas.)

Make Green Chili White Sauce:

  • 1/4 c. butter
  • 1 onion (diced)
  • 1/4 c. (fresh ground) whole wheat flour
  • 2 c. chicken stock

Melt butter and saute onion in it. Add 1 1/2 c. chicken stock and bring to boil. Shake flour with remaining chicken stock, and whisk into the boiling stock. Cook till thick.

Stir in:


  • 2  c. jack or cheddar cheese – we use raw goat cheddar.

Slice 12 (sprouted) corn tortillas into strips.

Preheat oven to 400°.

Layer into a 9×13″ pan as follows.

  1. 1/3 of the white sauce (approx. 1 c.)
  2. 1/2 of the tortillas
  3. 2 c. shredded chicken
  4. 2/3 of the cheese
  5. 1/3 of the white sauce
  6. rest of the tortillas
  7. rest of the white sauce
  8. rest of the cheese

Bake for 30 – 40 min.

Serve with Mexican Salad, Spanish Rice, (and opt. Corn Bread w/ honey butter.)

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