Chicken and Cheese Enchiladas

Putting in a driveway

Last Tuesday we took advantage of the unusually warm weather for this time of year and worked on the property all day. The first thing we need to do is widen the quad trail to make room for our new driveway. So, we got to work marking trees to be cut down, cutting down said trees, delimbing them, then chopping them into firewood and stacking them to season.

Everyone has a job to do

Everyone is helping with this job! Rob is felling the trees and teaching Hudson how to cut the downed logs into rounds. Bri and the boys are delimbing the logs, making slash piles of the debris and then making stacks of firewood. I’m responsible for marking which trees need to go and making sure nobody hurts themselves.

Rob teaching Hudson how to use the new saw. We saved as many trees as possible to use as firewood. Yes, even the little ones that most would scoff at! I know it was extra work, but even little trees will create heat in a whole-house wood boiler.

Side Note

I did not want to take down any trees! I love our forest and want it to stay just how it is; however, that’s not practical. We can’t deliver trusses to the building pad using quads and we have to make room for all the things. So, we have to clear some trees. I consoled myself with the fact that we’re able to use most of the downed trees as firewood to keep warm. I’m slowly getting over it.

We still have tons of work to do, but it was great to be out on the land and making progress!

So dang hungry

Afterwards, as we sat in exhausted silence in the truck, I was trying to think of something quick, easy, and warm for dinner. My dad (‘papa’ to the kids) always made the best chicken enchiladas that I’ve adapted and tweaked to be a quick and easy meal that the whole family loves. I hope you love them too!

Cheesy chicken enchiladas with green chilies in a casserole dish
Dinner is served! I thought we might have leftovers. We did not.
Cheesy chicken enchiladas with green chilis, topped with olives, and served with tortilla chips

Papa's Chicken and Green Chili Enchiladas

Yield: 8-10 Servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes

Delicious chicken and cheese enchiladas with green chilies.


  • 10 soft taco shells
  • 3-4 cooked and shredded chicken breasts
  • 2 cups shredded Monterey Jack cheese
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1.5 cups sour cream
  • 2 cans (8 oz) diced green chilies
  • 2 cans (8 oz) black olives


  1. Preheat your oven to 350 degrees.
  2. Grease a 9x13 casserole pan and set aside.
  3. Mix chicken, 1 cup of cheese, and half a cup of sour cream. Spoon into tortillas, roll them up and place in pan.
  4. In a saucepan, melt butter and stir in flour, whisking vigorously. Add broth and continue whisking until smooth, thick, and bubbly. Stir in sour cream and chilies until just mixed and turn off heat.
  5. Pour mixture over enchiladas (being sure to not cover the tortillas) and top with cheese. Top with black olives.
  6. Bake for 20-22 minutes covered with foil, remove foil and bake for an additional 3-5 minutes to slightly brown the cheese topping.
  7. Serve hot, and if you manage to have leftovers it is also delicious served cold!


Cooked and shredded chicken: My favorite way to make cooked, shredded chicken is with the Instant Pot. Simply put a little oil (avocado, coconut, or olive work well) in the bottom of the pot, place thawed or frozen breasts in there with a cup or two of water or broth and desired seasonings. Set the Instant Pot to pressure cook on HIGH for 10 minutes (if thawed) or 15 minutes (if frozen). Let it naturally release steam for at least 5 minutes and then open it up. The chicken should be easy to shred with a couple forks!

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 353Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 91mgSodium: 448mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 22g

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