Hope everyone recovered from the holiday’s just fine and is ready to get back in the swing of things. We had a nice Christmas vacation as well as New Years. I got a few new kitchen toys, but overall we had a low key Christmas. I didn’t decorate much this year, instead trying to enjoy the season a little more since I usually hate this time of year. It’s all overdone and so stressful that you just don’t enjoy it as much.

Since we’re back in the swing of things here’s a new casserole dish I tried out for the hubby to take to work. I honestly really liked the way they came out and how easy they are. I did add some jalapenos and extra seasoning, but I would make this again for sure.

White Chicken Enchiladas
(Adapted from Joyful Momma’s Kitchen)

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10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

Preheat oven to 350 degrees. Grease a 9×13 pan.

Mix chicken and 1 cup cheese.


Roll up in tortillas and place in pan.


In a sauce pan, melt butter, stir in flour and cook 1 minute.


Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.


Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream. We like things with more spice so I also added in some sliced jalapenos.


Pour over enchiladas and top with remaining cheese.


Bake 22 min and then under high broil for 3 min to brown the cheese.


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