White Chicken Enchiladas – Nance & Robyn make the same recipe.

Every week we’ll post a recipe that we both made. This week’s recipe was White Chicken Enchiladas, found over at Joyful Momma’s Kitchen. Printable recipe can be found at the bottom of this post.

Robyn’s Take:

This week’s recipe was my choice. I don’t have a clue how I happened across it (Pinterest, maybe?), but I know we like enchiladas around here, and it looked fairly easy. Also, I feel like I pick a LOT of desserts, so I was trying to mix it up and make it all exciting and such.


Enchiladas (1)

That jar on the left is canned chicken – which I canned myself – and the one on the right that is kind of oddly colored and looks like spaghetti sauce is actually chicken broth, which I also canned myself. Because I am JUST that domestic. Also: sour cream, flour, butter, tortillas, chopped green chilies (that can in the lower right part of the picture), and Monterey Jack FANCY shredded cheese.

Mix your chicken and 1 cup of your cheese in a bowl. Like such.

Enchiladas (2)

Slap a couple of spoonfuls of the chicken/ cheese mix in the center of each tortilla. Roll it up and put it in a greased (I used Pam) 9×13 pan.

Enchiladas (3)

Enchiladas (4)

It was a tight fit, but I got all 10 of them in there, by god.

Toss your butter in a saucepan over medium heat until it melts. Then add flour and cook for 1 minute. Slowly stir in the chicken broth and let it cook over medium heat until you get bored with all the fucking STANDING AROUND waiting for this shit to BOIL, and turn it up to high.

Enchiladas (5)

Enchiladas (6)

Enchiladas (7)

I was waiting and waiting for the shit to boil, and what do you suppose happened?

That’s right.

ANOTHER damn inspector kitteh was all “HAI AM HERE TO INSPECT.”

Enchiladas (8)

Inspector Magoo was all ::SNIFF::SNIFF::SNIIIIIIIIIFF::

Enchiladas (9)

Then he was all “You KNOW I can’t eat Monterey Jack cheese. It gives me gas! Sixty-three demerits and I’m on the verge of shutting this place DOWN.”

Enchiladas (10)

Then he got all NOSY and was all “Do you EVER scrub that sink? That is some nasty-ass shit. This place is a DISGRACE. You horrify me, lady.” So I had to distract him with a red straw, and off he ran.

Finally, FINALLY the butter/flour/chicken broth came to a boil, and after about three minutes it was visibly thicker. I was tired of waiting around, so I decided it was ready to come off the heat.

Add sour cream and chopped green chilies.

Enchiladas (11)

Dump the sauce over the enchiladas and sprinkle the rest of the cheese on top.

Enchiladas (12)

Bake for 22 minutes and then under the high broiler for another 2 minutes to brown the cheese.

The result:

Enchiladas (13)

Enchiladas (14)

Honest to god, I couldn’t get a decent food pic if you sent me to photography school and then bribed me with $10,000.

Enchiladas (15)

Inspector Magoo couldn’t oversee the plating or the eating of the enchiladas, as he was otherwise occupado.

Enchiladas (16)

The verdict? We both (Fred and I, not Magoo and I) liked it a lot. The one pan made dinner for the two of us for two nights, and then I got three lunches out of it. It makes plenty, is what I’m saying.

The only things I’ll different next time: instead of cramming all the enchiladas into one pan, I’ll use two pans (that way, they won’t bake together, and it’ll be easier to take just one enchilada.) I may try using half the sauce (there was a LOT of sauce), and just a sprinkle of cheese on top. I may also try adding rice and/ or beans to the enchilada filling just to make things exciting. Also, I’ll start the sauce at the same time I start rolling up the enchiladas, so I won’t have to stand there and be bored for so long. I have a short attention span, yo.

Nance’s take:

When I saw that Robyn picked enchiladas (thank God for spell check!) I just rolled my eyes because she has done this to me before.

Here’s a little secret I’m going to tell you about Robyn (stalker alert).  She lives within two miles of a fabulous place that serves authentic Mexican food.  AUTHENTIC.  And I know for a fact that it’s pretty damn good because Rick and I ate there, at our own risk, since Fred and Robyn were skeeerdy cats about it.  Sure, it’s a converted trailer and not a “real” restaurant (Rick told me they are called roach coaches – or just food trucks, if you actually want to keep your appetite).  But the food is good and you don’t have to force your friends to try and make it at home.  ahem.


No, I did not go into this with a bad attitude.  But I did do something that I don’t ever remember doing before…I prepared two meals because I was afraid I was going to have a fail.  And also, my mother (Grandma Tube-top) hates enchiladas.  Don’t ask me why because she doesn’t even know why. She’s just a hater.  So I made lasagna at the same time because I didn’t want to hear it.  And anybody who has ever had a mother knows what I mean about not wanting to hear it.


I wrapped my seasoned chicken in foil (I used way too much foil this time, yikes) and baked it at 425 degrees for 30 minutes. These breasts were super thick and it came out perfect (translation: not dried out/petrified).


Rick came home from work, saw my chaos, and immediately offered to help. Of all the complaints I have with my husband, I can honestly say that he offers to help me the minute he comes home from work…every single day. I’m well aware that not many men do this and I think it sucks. It really is just a curtesy thing. I am fixing his meal…of course he should offer his help, it’s just the polite thing to do. I usually don’t need his help and send him on his merry way, but the offer is always appreciated.  Unless he’s pushing me to hurry up or some shit.  Then I turn into a she-beast and start slapping pans around while doing my special brand of hate-cooking, but that’s a story for another day.  Moody cow, thy name is Nance.


I told him he could shred the chicken for me while I did something else. I went on my merry way and only went over to supervise when I saw that he had 3 cats and a dog surrounding him and it appeared to be a chicken dance-off. Dammit! I hate the animals in the kitchen when I’m cooking and this type of stuff really pisses me off. You’re tripping over them and when someone gives the cats stuff like chicken it sits on the floor while they take fifteen minutes to decide whether or not they even like it. Our kitchen is very narrow and I am sick to death of worrying about breaking a hip because of one of these fuckers.


But my point about the whole thing (besides the fact that I hate animals in my kitchen when I’m cooking)? My husband has no idea how to shred chicken. No idea! He was over there dicing away and apparently thought that SHRED is the new word for CHUNKS. WTF, Rick!


So then I had to stop everything. Grab two forks and give a lesson on shredding meat. And now? I have a husband who knows how to shred meat with two forks. He’s a keeper.


Shredded Monterey jack cheese mixed up with the chicken. Yum!


Meanwhile, my lasagna noodles are still waiting.


This is the point that I realized that I don’t know how to roll an enchilada. Yikes!


I ended up using my phone to google how to roll them and found this simple video. Tuck and roll, bitches! Tuck and roll! And this, my friends, is why I love the fucking Internet.  Instant information, FTW!


I wasn’t too sure about how thick this white sauce was supposed to be. It seemed thick enough so I took it off of the heat at about this point.


I have issues with sour cream in the house. I only give it one week in the fridge after it’s been opened because I have no idea (unless I see mold) if it’s spoiled or not. No one could identify what date our sour cream was opened so I pitched it and used my precious (OMG, so GOOD, but SO EXPENSIVE) Fage Yogurt instead since the recipe author said you could substitute greek yogurt. I made sure the white sauce was not boiling as to avoid the curdling she also talked about (yuck).


Action shot!


I put the rest of the cheese on the top and threw that bad boy in the oven (because I needed to get my lasagna made, dammit).


It came out of the oven looking like this. I put the broiler on it for a few minutes because I was afraid the family was going to automatically dislike something that was so bland looking.


Boy, plating (hoity toity alert) this thing was a nightmare! It doesn’t make a great presentation, but then again, it could just be that I have no natural skills when it comes to getting things out of a pan and onto a dish.

The verdict: I ate the hell out of the filling before it was stuffed in the tortilla shells, but after it was baked with the sauce I was un-impressed. But everyone else in the family thought it was really good! Even Grandma Tube-top, who hates enchiladas, thought it was good! So, there ya go. 3 against 1. It’s going in the cookbook.

PS:  We had the lasagna for dinner the day after.


White Chicken Enchiladas - Nance & Robyn make the same recipe.
Prep time
Cook time
Total time
Original Source/Author:
: Entree
Serves: 10?
  • 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
  1. Preheat oven to 350 degrees. Grease a 9x13 pan
  2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
  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 thick and bubbly.
  4. Remove from heat and stir in sour cream and chilies.
  5. Pour sauce over enchiladas and top with remaining cheese.
  6. Bake 22 min and then under high broil for 3 min to brown the cheese.



White Chicken Enchiladas – Nance & Robyn make the same recipe. — 28 Comments

  1. Oh, thank goodness for a new enchilada recipe. The last time I made enchiladas, my darling youngest child declared that they “taste like soap”. Perhaps this time I will rinse the soap out of the baking dish before I use it, too.

    When I need shredded chicken for a recipe, I poach the chicken breasts in broth with the crock pot. So moist, juicy, and easy to shred. If I’m using it for a Mexican recipe, I put a packet of taco seasoning in the broth.

  2. I’m always surprised when I see flour tortillas used for enchiladas instead of corn. I wonder if corn tortillas would cut down on the richness.

      • Meanwhile, I said to myself, “that must be Robyn, because I don’t think i’ve ever seen Nance use an un-ironic exclamation point.”

      • Hell, I always use the exclamation point all willy nilly. If it’s being used correctly AND there is good grammar, just assume it’s Robyn. She’s the brains in this operation (but still not the boss of me). I’m Teresa Giudice literate.

    • Rick mentioned the corn ones to me (he said that he hates them so he was glad we didn’t use them to make these) the other night and that was the first I thought of them. I suppose that’s probably what she meant when she said soft taco shells. Duh. And now I have myself wanting regular ol’ tacos with the crunchy shell! Doesn’t that sound good?

    • I have found that people are pretty evenly divided on their feelings about corn vs. flour tortillas. And frequently, they feel strongly without even realizing that there are two different types. But yes, I would imagine that corn tortillas would cut down on the richness. It would also make them more chewy and less soft so if you’re texture sensitive, it could make a difference in your enjoyment of the dish.

      and I could actually sit here and discuss flour vs. corn but I’ll stop here! 🙂

    • I’m with Heidi on the corn tortillas. Flour tortillas are for burritos and quesadillas, but never tacos or enchiladas. But, then, it may be just because I grew up in a Mexican-centric neighborhood?

  3. Yum, this looks pretty good! This is my go-to enchilada recipe: http://www.tasteofhome.com/Recipes/Chicken-Enchilada-Bake it’s a little less labor intensive since you don’t have to roll them up or anything. We make this at least once a month!

    Also, Robyn, I know you keep saying no to another permanent cat, but DANG, that Tony Magoo is super cute, isn’t he? He’s a hard one to resist! (But I know he will find a good forever home that way, too :))

    • Thanks Traci, I’ll check it out!

      And I know, he’s super-cute and just an all-around sweetheart, but we are SO not up for another permanent. It’s going to be especially hard to let his crazy little self go, though. 🙂

  4. The corn tortillas work better if you fry them first, roll the ingredients inside, sauce/cheese and then bake.

    tortilla frying: cast iron skillet at least an inch larger in diameter than your tortillas, metal tongs, vegetable oil at least an inch deep, cookie sheet covered in foil (for easier cleaning later) roll of paper towels, salt.
    Start the oil on high, layer paper towels on the sheet and have more paper towels ready to go. Once the oil is hot, slid in one tortilla (make sure the tortillas are dry if they were frozen) at a time, flip over after the edge starts to curl and remove. The fry time is usually very quick – 2 minutes. Drop the tortilla on the paper towels, pat the oil off quickly, sprinkle a tiny bit of salt and fill and roll w/ingredients while hot.

    Works best with one person frying/patting/salting and one person filling and rolling. Don’t skip the tiny bit of salt – the tortilla will be blandish without it.

    (Fresh friend tortilla chips are good too. We used to make enchiladas with three quarters of the package and then make chips to eat with dinner.

  5. I actually made this a couple days ago. I got the recipe from allrecipes. It’s almost exactly the same. After I read all the reviews, I made the following changes…
    Not really. lol My family loves this. I love the sauce. I bought a can of red enchilada sauce once. Nasty. I use a 12-inch saucepan to cook the sauce. Makes it thicken really quickly. Sometimes we add corn or black beans to the filling.

  6. We make enchiladas A LOT! I’ve never considered making white sauce with the roux based gravy and green chilies though! I think I’ll give it a go this weekend but I’ll roast some ancho chilies to mix in with the green too.

    I think for plating you really need to garnish these bad boys up. I love enchiladas but on their own they aren’t fantastic. You need some thick slices of tomato with some fresh cilantro, diced red onion, and maybe an artistic dab of green hot chillie sauce on the side! Just an idea 😉

    P.S. I have never seen canned chicken… My grandmother canned a lot of fruits and veggies but I have never seen this. My first reaction was one of fear which subtly changed into intrigue. How does it taste???

    • It tastes like chicken. 🙂 I don’t know that I’d eat it straight out of the can, it might be a little bland, but it works perfectly in casseroles and chicken salad, and it’s really convenient. I can the meat, and save the left over carcasses to make chicken broth – and the cats hover the entire time I’m doing it! In fact, a few years ago I was having a chicken-canning day, and as I was moving a (cooked) chicken from one side of the kitchen to to the other, I dropped it. Hydrox (from the Cookies litter) was standing there, and he was absolutely amazed that chickens were dropping from heaven.

      I’ve heard of canning other meats (ground beef, for one), but chicken’s the only meat I’ve actually used.

      • I am intrigued by this! My Duchess has an obsession with chicken. It’s funny because none of my cats will eat any human food. They give me this look of disdain if I even present it to them, not even a tiny sauce with some half and half. But Duchy goes crazy for chicken.

      • My cats are split about half and half on who likes chicken and who doesn’t – Spanky would eat nothing but chicken if left to his own devices. I’ve used the self-canned chicken when I have fosters who are sick and need a bland diet. It comes in handy!

  7. I am amazed at how much information is in the comment section of this post! Y’all are really on the ball and I can get down with some people who are not pretentious when they discuss food. Definitely made my day!

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