White Chicken Enchiladas Recipe

Y’all.

When I discovered Joyful Momma’s Kitchen closed her blog, I almost died. You see, our family practically lived off of her White Chicken Enchiladas; we had them at least twice a month. Her recipe was HUGE on Pinterest a few years ago, and I imagine it brought in tons of traffic. But when I went out to make the recipe, all I could see was a note saying she had closed her blog.

Well, it’s back now, so I’m not sure what all transpired there. But I’m not taking chances anymore. I’m putting it HERE where I can always get to it. But this is her recipe, just rewritten for copyright purposes, so please go over to her site if you want to give her all the amazing kudos she should have for this delicious messy wonderful dinner.

If you don’t believe me, check out this photo of said gooey mess:

I mean, doesn’t that just look amazing?

Thank you Tara. I’m sure you’ve done many amazing things in your life, but if this were the only thing you ever accomplished, I would still love you for it!

If you want to make this even easier, you can cook the chicken ahead of time, or even do what I do and chop up a store-bought rotisserie chicken. If you go the rotisserie route, this really couldn’t be easier. And it goes great with charro beans and Mexican rice, or a side salad if you prefer.

Contents hide

White Chicken Enchildas

Equipment

Ingredients

Instructions

White Chicken Enchildas

A mild, creamy Mexican dish made with chicken, a sour cream-based sauce, and cheese.

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Course Main Course

Cuisine Mexican

Servings 68

Equipment

• Small saucepan
• 9×13 Baking Dish
• Large bowl

Ingredients

  

• 8 soft flour tortillas "taco size"
• 2 cups chicken cooked and shredded
• 2 cups Monterrey Jack cheese shredded
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 4-oz can diced chilis

Instructions

 

• Preheat oven to 350 degrees Farenheit
• Grease the bottom of a 9×13 baking dish
• In a large bowl, mix chopped chicken and 1 cup of Monterey Jack cheese
• Place 1/8 of chicken and cheese mixture into taco shell, and roll up
• Place taco shells side-by-side in baking dish. Feel free to get creative with placement, and try to cover the entire dish!
• In a small saucepan, melt butter over medium heat.
• Whisk flour into butter and cook for 1 minute.
• Slowly add chicken broth while continuing to whisk.
• Cook for 10 minutes, or until sauce thickens.
• Remove sauce from heat, stir in sour cream and chilis.
• Pour sauce over enchiladas in dish
• Top with remaining cheese and bake for 22 minutes.
• Switch to broiler for 3 minutes to brown top of cheese.

Keyword enchiladas

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