White Chicken Enchiladas

Oh-my-lanta! This are amazing! This recipe from Joyful Momma's Kitchen went viral on Pinterest. This has turned into one of Skubz favorites, and a go-to meal for me when I don't have a lot of time. I did make a few adjustments to the original recipe. We found that, for our tastes, the recipe didn't have enough spice. If you don't like your food too spicy, you can stick with the original recipe and omit the red pepper flakes and chili powder.

The green chilies aren't hot at all. But we like the flavor so we've doubled the amount! And finally, I can never find shredded Monterey Jack cheese at our local stores, so we have always just used mozzarella. One of these days, when I get out to the cheese factory, I will get some pepperjack, and give that a try!

We buy rotisserie chicken in this family, maybe once every week or so. We take it off the bone and use that in our chicken recipes. It's so convenient, since it is already cooked, seasoned and it shreds so nicely! That's what we use in this recipe as well.

White Chicken Enchiladas
10 soft taco shells
2 cups shredded rotisserie chicken
2 cups shredded Mozzarella cheese
3 Tbsp. butter
3 Tbsp. flour
1 (14.5 oz) can chicken broth
1 cup sour cream
2 (4 oz) can diced green chillies

1 tsp red pepper flakes

1 Tbs chili powder


1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Put some of the chicken/cheese mixture in each tortilla, roll up and set in the 9x13
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thickened.
4. Stir in sour cream, red pepper flakes, chili powder and chilies. DO NOT allow this to come to a boil after the sour cream is added. It will curdle.
5. Pour over enchiladas and top with remaining cheese.
6. Bake for about 20 minutes, or until cheese is stringy. Turn oven onto broil to brown the cheese (if you have the patience, we never do!)