Monday, October 8, 2018

White Chicken Enchiladas

This is a new to us recipe that I found on the Moss Family YouTube channel. We tried it today and really like it, so it will become a part of our regular menu rotation. Here is the recipe if you're interested.  

White Chicken Enchiladas

2 cups shredded Monterey Jack cheddar cheese
8 flour tortillas soft shell
3 tablespoons butter
1 cup sour cream
1 4 oz can of diced green chiles
2 cups shredded chicken about 1 big chicken breast
3 tablespoons flour
2 cups of chicken broth
Salt and pepper
Preheat the oven to 425 degrees.
Cook/shred your chicken breast and mix it with 1 cup of shredded cheese.
Lay 8 tortillas out and fill each one with the chicken mixture making sure they are all even. Roll them up tightly and put them in a greased 9×13 baking dish.
In a saucepan, melt the butter and add in the 3 tbsp of flour. Mix and cook for about one minute.
Add in the 2 cups of chicken broth, whisking until it’s a smooth consistency. Whisk over medium heat until it is thick and creamy (usually takes about 5-8 minutes).
Mix in the sour cream, salt/pepper, and the can of chiles to the pan.
Pour the creamy sauce over the rolled up tortillas evenly.
Add 1 cup of the cheddar cheese over the top.
Bake for 20-25 minutes or until the cheese is golden brown.

~ Living within our Means ~


  1. This looks delicious. Thanks for sharing!

  2. That sounds awesome. Will have to try it out!

  3. It sounds really good. Maybe I will make it next time Hubby is away. He has a dairy allergy so he can't have it.

  4. These sound so good, Belinda. I can't wait to try the recipe, as I enjoy enchiladas but have to be careful of tomato-based sauces. And I think they should freeze well---another plus.

    1. Thank you, Frances. I've not tried to freeze these, but hopefully they will freeze well. We really liked them. :)

  5. Pretty presentation for a delicious meal. Also, it is quickly prepared. I would require a heaping mix of salad greens and all that accompanies a salad.
    Have yourself a great week.

    1. Thank you, Anna. A salad would be a great accompaniment, but I was out at the time. I hope you have a great week too. :)

  6. I will try this as a break from reg. enchiladas sauce. I made something similar this Summer but with seafood in the filling("del mar" or seafood enchiladas always have a cream/butter/flour sauce instead of the red chiles sauce)but never thought to do this w/a chicken filling(much cheaper than a seafood filling). ;-)

    1. It would be cheaper with chicken. My daughter would love it with seafood though. She is a big fan! She orders shrimp enchiladas whenever we make it to the Mexican restaurant.


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