Chicken Enchiladaswhite Saucerich Food

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EASY WHITE CHICKEN ENCHILADAS



Easy White Chicken Enchiladas image

This is a great 'guy' recipe, because you simply mix, assemble, top and bake; and it's a big hit on the table. It doesn't require lots of prep work, just a minimum of measuring of ingredients found in any grocery store. She will think you slaved all afternoon!

Provided by LARANEFF

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 7

4 ounces cream cheese, softened
½ cup sour cream
½ cup green salsa
2 (6 ounce) packages seasoned cooked chicken cubes
1 cup shredded Mexican-style cheese blend
1 ½ cups white cheese sauce, or queso dip
6 (8 inch) flour tortillas

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray.
  • Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
  • Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.

Nutrition Facts : Calories 625.1 calories, Carbohydrate 36.7 g, Cholesterol 137.6 mg, Fat 37.4 g, Fiber 1.8 g, Protein 33.7 g, SaturatedFat 21.3 g, Sodium 1588.2 mg, Sugar 5.2 g

WHITE CHICKEN ENCHILADAS



White Chicken Enchiladas image

Make and share this White Chicken Enchiladas recipe from Food.com.

Provided by shappell

Categories     Mexican

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

10 soft taco-size flour tortillas
2 cups cooked shredded chicken
2 cups shredded monterey jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can diced green chilies

Steps:

  • Preheat oven to 350 degrees. Grease a 9x13 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.
  • Pour over enchiladas and top with remaining cheese.
  • Bake 22 min and then under high broil for 3 min to brown the cheese.
  • *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.

Nutrition Facts : Calories 452.6, Fat 29.1, SaturatedFat 16.3, Cholesterol 68.7, Sodium 1073.6, Carbohydrate 31.3, Fiber 1.9, Sugar 3.3, Protein 16.4

CREAMY WHITE CHICKEN ENCHILADAS



Creamy White Chicken Enchiladas image

These enchiladas freeze beautifully and are fast to make. I like cooking the chicken breasts in my Instant Pot®, although a rotisserie chicken can be used for even faster recipe prep.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

3 large skinless, boneless chicken breast halves
½ cup water
1 medium onion, chopped
1 (4 ounce) can diced green chiles
1 cup shredded Monterey Jack cheese
1 (10 ounce) package corn tortillas, warmed
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup water
1 teaspoon chicken stock concentrate (such as Better than Bouillon®)
½ teaspoon ground cumin
1 cup plain Greek yogurt
½ cup pepper Jack cheese
½ cup shredded Monterey Jack cheese

Steps:

  • Place chicken breasts, water, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain off water. Shred chicken using 2 forks. Mix in green chiles.
  • Combine chicken mixture with Monterey Jack cheese. Spoon some of the chicken filling into the middle of each tortilla and roll up tightly. Grease a 9x13-inch casserole dish; arrange filled tortillas in the dish.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Add water, chicken stock concentrate, and cumin; whisk until smooth. Cook over medium heat until thick and bubbly, about 5 minutes. Stir in Greek yogurt, pepper Jack cheese, and Monterey Jack cheese. Do not boil, as yogurt may curdle.
  • Pour sauce over enchiladas in the casserole dish.
  • Bake in the preheated oven until cheeses melt, about 22 minutes. Broil on high until top browns, about 3 minutes.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 21.4 g, Cholesterol 88.7 mg, Fat 18.7 g, Fiber 2.7 g, Protein 27.7 g, SaturatedFat 10.2 g, Sodium 475.1 mg, Sugar 2.5 g

WHITE CHICKEN ENCHILADAS



White Chicken Enchiladas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 20

4 boneless, skinless chicken breast fillets
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 green bell peppers
2 red bell peppers
2 yellow bell peppers
2 or 3 hot chiles, such as serrranos, jalapenos or the like
1 large onion, diced
1 jalapeno, seeded and finely diced
1 tablespoon vegetable oil
3 cups low-sodium chicken broth, plus more as needed
1 1/2 cups heavy cream
1 teaspoon paprika
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
3 1/2 cups grated Monterey jack cheese
1 cup sour cream, plus more for serving
16 small corn or flour tortillas
1 cup store-bought salsa
1/4 cup fresh cilantro leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Sprinkle the chicken breasts with salt and pepper and drizzle with the olive oil. Put on a baking sheet and bake until just cooked through, about 15 minutes. Let cool slightly, then shred the meat with 2 forks.
  • Roast the bell peppers and chiles directly on a gas burner (or directly under the broiler) until the skin is mostly black. Throw the peppers and chiles into a plastic storage bag and seal it. Let them steam inside the bag for 30 minutes or so. Core and seed, then scrape off the black skin. Chop and set aside.
  • In a large skillet over medium heat, saute the chopped onions and jalapeno in the vegetable oil until the onions are translucent, 2 to 3 minutes. Throw in the shredded chicken, then stir in 1 cup of the chicken broth and 1 cup of the heavy cream. Add 1/2 teaspoon of the paprika and some salt and pepper, then add half of the chopped roasted peppers and chiles. Stir the mixture around and let it cook for a couple of minutes, then set it aside.
  • In a separate skillet over medium-high heat, melt the butter. Sprinkle in the flour and whisk it together to combine. Cook, whisking constantly, for 1 minute. Then pour in the remaining 2 cups chicken broth, stirring constantly. Cook, stirring, until the mixture is smooth, 1 to 2 minutes. Then add the remaining 1/2 cup heavy cream, the remaining 1/2 teaspoon paprika and 1 1/2 cups of the grated cheese. Finally, stir in the sour cream and the rest of the chopped roasted peppers and chiles. If the sauce needs a little thinning, splash in as much broth as you need. Give the sauce a taste and add salt if it needs it (with all the cheese, it shouldn't need much).
  • Preheat the oven to 350 degrees F.
  • Wrap the tortillas in paper towels and microwave until very soft and pliable, about a minute.
  • Place a small amount of the chicken mixture and about a tablespoon of the grated cheese down the center of each tortilla. Fold over the edges and arrange them seam-side down in a 9-by-13-inch baking dish. Pour the sauce over the top. Sprinkle the top with the remaining 1 cup grated cheese and bake until bubbly, 20 to 25 minutes.
  • Serve with a dollop of sour cream and salsa on top and a sprinkle of cilantro leaves.

CHICKEN ENCHILADAS WITH WHITE SAUCE



Chicken Enchiladas With White Sauce image

Chicken Enchiladas With White Sauce with an extra flavorful rich filling smothered with homemade green chile white enchilada sauce. This dish is perfect for making ahead which will cut your cooking time in half and serve dinner in less than 30 minutes.

Provided by Julia | The Yummy Bowl

Categories     Main Course

Time 45m

Number Of Ingredients 18

¾ cup sour cream
½ cup Monterey Jack cheese (grated, see notes)
1 ½ cup chicken broth
2 tablespoon gluten-free if desired flour, ( see notes)
2 tablespoon butter
¼ cup warm water
2 tablespoons pickled green chilies or jalapeno (see notes)
10 tortillas (8 inches)
1 ½ cup cooked chicken (shredded or dices, see notes)
½ teaspoon cumin
½ small brown onion (finely diced)
½ teaspoon smoked paprika
½ teaspoon dried oregano
Black pepper to taste
½ teaspoon kosher salt
1 medium garlic clove (minced)
½ cup sweet corn or freshly cooked corn kernels
¾ cup Monterey Cheese + ½ cup for the top layer

Steps:

  • Make white enchilada sauce. Melt butter in a medium saucepot over medium heat. Whisk until melted and gradually add flour, stirring constantly for 1-2 minutes until flour is absorbed, thickened and a paste-like texture achieved (a roux).
  • Slowly pour in the chicken broth, whisk until smooth and turn the heat on low. Simmer until the mixture has thickened a bit. 7-10 minutes, if it seems too thick you have simmered it for too long or measured the ingredients incorrectly.
  • Add more broth or thin it out with ¼ cup water (add it gradually until sauce has become thinner). Stir in the green chilies, sour cream, ½ cup Monterey jack cheese. Set aside.
  • Meanwhile, preheat the oven to 350 degrees Fahrenheit.
  • Meanwhile, saute onion in a small nonstick pan with vegetable oil. When the onion is starting to become soft, add garlic and saute for 1 minute more. Set aside.
  • In a large bowl, combine rotisserie chicken, onion and garlic mixture, corn, grated cheese, spices (oregano, paprika, cumin, salt, pepper),¾ cup cheese, and 2 heaping tablespoons of white enchilada sauce. Optional Step: If not making these for kids, add another spoonful of pickled chilies into filling!
  • Assemble the Enchiladas. Prepare a bowl with enchilada sauce, warmed tortillas (see notes), a cutting board or a large dinner plate (for rolling up the tortillas), and the chicken mixture.
  • In a 9x13 baking dish pour enchilada sauce enough to cover the bottom of the dish. One by one, dip each tortilla into the white enchilada sauce, shake off the excess sauce and place it on the plate.
  • Fill each tortilla with about 2 heaping tablespoons of chicken mixture and roll them all up tightly. For easier rolling, I place the mixture slightly to offset the middle of each tortilla. Transfer enchiladas seam side down in the prepared baking dish.
  • Pour the sauce over the enchiladas, top with the remaining ½ cup of cheese (or more if desired!).
  • Bake for 30 minutes at 350 degrees Fahrenheit. Optional: I like to bake these for 20 minutes and then turn on the oven broiler setting and bake them for 10 minutes until cheese is slightly browned.

Nutrition Facts : Calories 580 kcal, SaturatedFat 18.5 g, Fat 32.6 g, Cholesterol 117 mg, Sodium 940 mg, Sugar 2.2 g, Protein 34.5 g, Fiber 4.8 g, ServingSize 1 serving

WHITE SAUCE CHICKEN ENCHILADAS



White Sauce Chicken Enchiladas image

My children like this recipe, because I don't make it with the green chilies or hot peppers. This recipe is for those of us who don't like things so spicy. I hope you like it.

Provided by Lori Mama

Categories     Chicken

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 13

6 large chicken legs or 1 whole chicken
3 carrots
3 stalks celery
1 large onion
water
4 tablespoons butter
3 tablespoons flour
4 cups milk (hot)
salt and pepper
nutmeg (feshly grated is best)
12 -14 flour tortillas (7 inch, depending how much you fill them)
3 cups of old cheddar cheese (or your favorite)
cooking spray

Steps:

  • Place chicken legs and vegetables in large pot, cover with water and cook for aprox. 1 hour.
  • Remove chicken and take off the skin and shred the chicken.
  • Refrigerate the stock, skim off the fat and freeze it for another use.
  • Over medium heat, melt butter, add flour, cook for 1 minute.
  • Add hot milk and cook until slightly thickened. (not too thick).
  • Add salt, pepper and nutmeg to taste.
  • Take 1 cup of the sauce and mix it in with the chicken.
  • Place as much of the chicken mixture you like on each tortilia and wrap them up placing them seam side down in a sprayed baking dish.
  • Pour the remaining sauce over the enchiladas.
  • Sprinkle with cheese.
  • Bake in a 350 oven for 25-30 minute.

Nutrition Facts : Calories 939.2, Fat 57.4, SaturatedFat 27.3, Cholesterol 241.1, Sodium 1036.5, Carbohydrate 48.1, Fiber 3.5, Sugar 4.3, Protein 55.8

CHICKEN ENCHILADAS IN CREAMY WHITE SAUCE



Chicken Enchiladas in Creamy White Sauce image

These are wonderful! My mother always makes a half a pan with nuts and a half pan without them. I prefer the texture the nuts give. Add crushed red pepper to soup mixture for more heat.

Provided by Little Mommy

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1/4 cup chopped pecans
1/4 cup diced onion
2 tablespoons butter
3 ounces cream cheese, softened
1 tablespoon milk
1/2 teaspoon salt
1/4 teaspoon ground cumin
2 cups chopped cooked chicken
1/2 cup roasted red pepper salsa
48 inches flour tortillas
8 ounces condensed cream of chicken soup
1 cup sour cream
5 -6 jalapeno peppers, rinsed seeded and chopped
1 (15 ounce) can green enchilada sauce
1/2 cup shredded monterey jack cheese
1/2 cup shredded sharp cheddar cheese
2 tablespoons chopped pecans

Steps:

  • In a skillet cook 1/4 cup pecans and onion until onion is tender and pecans are toasted.
  • In a bowl combine cream cheese, milk, salt and cumin. Add nut mixture and chicken. Stir to combine.
  • Spoon about 1/3 cup chicken mixture onto each tortilla near one edge. Roll up and place seam side down in a greased 12x7 1/2x2 baking dish.
  • In another bowl combine cream of chicken soup, sour cream, green enchilada sauce and jalapeno peppers. Pour soup mixture over tortillas .
  • Cover with foil and bake in a 350 degree oven for anout 35 minutes. (Until heated through).
  • Remove the foil and sprinkle enchiladas with cheese and 2 tablespoons chopped pecans. Return to over uncovered until cheese is metled.

Nutrition Facts : Calories 611.9, Fat 38.7, SaturatedFat 16.6, Cholesterol 102.4, Sodium 1643.8, Carbohydrate 41.9, Fiber 3.4, Sugar 9.4, Protein 25

CREAMY CHICKEN ENCHILADAS WITH WHITE SAUCE



Creamy Chicken Enchiladas with White Sauce image

A perfect blend of creamy chicken, cheese, and a little spice make this a comfort food with zest!

Provided by SKBrown617

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 10

Number Of Ingredients 17

1 tablespoon vegetable oil
1 small onion, diced
1 small red bell pepper, diced
2 (12.5 fl oz) cans chicken breast chunks, drained
1 (1.25 ounce) package taco seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
½ cup plain Greek yogurt
¼ cup milk
¼ cup green (mild) hot pepper sauce (such as Tabasco®)
1 tablespoon lime juice
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon garlic powder
½ teaspoon ground cumin
10 (6 inch) flour tortillas
1 cup Cheddar cheese

Steps:

  • Heat oil in a skillet over medium-high heat. Add onion and bell pepper; cook and stir until onion has browned, about 5 minutes. Add drained chicken breast and flake it apart with a fork. Stir in taco seasoning and cook until until vegetables have softened, 3 to 5 minutes.
  • Mix condensed soup, diced tomatoes, Greek yogurt, milk, hot pepper sauce, lime juice, oregano, chili powder, and cumin together in a saucepan; bring to a simmer over medium heat. Simmer sauce for 10 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Wrap chicken mixture in tortillas and arrange in a 9x13-inch baking pan. Pour sauce on top and sprinkle with Cheddar cheese.
  • Bake in the preheated oven until cheese is golden brown, about 30 minutes.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 21.5 g, Cholesterol 60.4 mg, Fat 15.7 g, Fiber 1.6 g, Protein 22.3 g, SaturatedFat 5.7 g, Sodium 1205.9 mg, Sugar 2.7 g

WHITE CHICKEN ENCHILADAS



White Chicken Enchiladas image

A thick and creamy sauce covers these corn tortillas that are filled with tender chunks of chicken. To suit our family's tastes, I usually leave out the red peppers and cumin. -Sharon Welsh of Onsted, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

12 white or yellow corn tortillas (6 inches)
4 ounces reduced-fat cream cheese
1 tablespoon plus 1 cup fat-free milk, divided
1 teaspoon ground cumin
4 cups cubed cooked chicken breast
1/2 cup chopped green onions
1/2 cup chopped sweet red pepper
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 cup fat-free sour cream
2 jalapeno peppers, seeded and chopped
1/4 teaspoon cayenne pepper
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • Wrap tortillas in foil. Bake at 350° for 10 minutes or until softened. Meanwhile, in a large bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. Stir in chicken. In a nonstick skillet coated with cooking spray, saute onions and red pepper until softened. Stir into chicken mixture., In another bowl, combine the soup, sour cream, jalapenos, cayenne and remaining milk. Stir 2 tablespoons soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up., Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 405 calories, Fat 10g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 435mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 40g protein.

WHITE CHICKEN ENCHILADAS



White Chicken Enchiladas image

Yummy white chicken enchiladas!

Provided by Kylee Brown

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Enchilada Recipes     Chicken

Time 1h25m

Yield 7

Number Of Ingredients 18

3 (7 ounce) skinless, boneless chicken breast halves
3 tablespoons olive oil
2 teaspoons Old El Paso Fajita Seasoning Mix-Dry PLB
salt and ground black pepper to taste
⅔ cup Nacho Cheese Sauce
½ cup diced onion
2 (8 ounce) cans diced green chile peppers, divided
5 ounces cream cheese, softened
1 small jalapeno pepper - stemmed, seeded, and diced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon dried oregano
1 (10.5 ounce) can condensed cream of chicken soup
5 ounces milk
½ cup shredded white Cheddar cheese
7 (8 inch) flour tortillas
12 ounces shredded Mexican-blend cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Rub chicken breasts on both sides with olive oil, then sprinkle with fajita seasoning, salt, and pepper. Place on the prepared baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and allow to cool. Keep oven on.
  • Shred chicken, discarding any extra fat or tough bits. Place in a large bowl with nacho dip, onion, 1 can chile peppers, cream cheese, jalapeno, cumin, garlic powder, chili powder, oregano, and salt to taste; mix to combine.
  • Combine condensed soup, remaining can of green chile peppers, milk, and Cheddar cheese in a pan over medium heat. Stir to combine and cook until sauce is heated through, 3 to 5 minutes. Transfer 1/4 cup sauce to the bottom of a 9x13-inch baking dish. Leave remaining sauce in the pan.
  • Distribute filling evenly amongst tortillas, then sprinkle 2 tablespoons Mexican cheese on each. Transfer enchiladas to the baking dish and pour remaining sauce over top. Sprinkle with remaining Mexican cheese.
  • Return to the oven and bake until cheese is hot and bubbly, about 20 minutes. Serve hot.

Nutrition Facts : Calories 703.3 calories, Carbohydrate 42 g, Cholesterol 132.3 mg, Fat 41.6 g, Fiber 3.3 g, Protein 39.5 g, SaturatedFat 21.2 g, Sodium 1989.6 mg, Sugar 4.7 g

CHICKEN ENCHILADAS...WHITE SAUCE...RICH!



Chicken Enchiladas...white Sauce...rich! image

From an old Southern Living mag. Top these with fresh tomatoes, iceberg lettuce, sour cream and salsa. Hope you enjoy these!

Provided by vrvrvr

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup butter or 1/4 cup margarine
1/4 cup flour
2 cups chicken stock (or canned broth)
8 ounces sour cream
8 ounces chopped green chilies, undrained
1/4 teaspoon cayenne pepper
3 cups chopped cooked chicken breasts
1 small onion, finely chopped
2 cups monterey jack cheese (or more)
8 flour tortillas

Steps:

  • In medium saucepan, melt butter. Stir in flour, add chicken stock, heat and stir until thickened and bubbly.
  • Add sour cream, green chilies and cayenne. Remove from heat.
  • In a separate bowl, toss cooked chicken and chopped onion. To this bowl, add 3/4 cup sauce mixture from the saucepan. Stir well.
  • Fill each tortilla with scant 1/3 cup chicken mixture, roll up and place seamside down in oblong greased casserole.
  • Pour remaining sauce on top.
  • Bake at 350 for 30 minutes, covered.
  • Remove from oven, take off foil and sprinkle cheese over top.
  • Return to oven or just let it sit on the stovetop while you call everyone to the table. Either way, the cheese will melt.

Nutrition Facts : Calories 615.9, Fat 36.6, SaturatedFat 19.2, Cholesterol 135.8, Sodium 723.1, Carbohydrate 33.5, Fiber 2.2, Sugar 6.1, Protein 37.8

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Melt butter over medium heat in a skillet. Add flour and cook for 1 minute. Add milk, whisk until thickened - about 30 seconds to 1 minute. Add sour cream and chicken broth. …
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CHICKEN ENCHILADAS...WHITE SAUCE...RICH! RECIPE - FOOD.COM
Chicken Enchiladas...white Sauce...rich! Recipe - Food.com. 36 ratings · 1 hour · Serves 6. Elizabeth Austin. 332 followers. Chicken Enchiladas White Sauce. Salsa Chicken. Mexican …
From pinterest.com


HOMEMADE CHICKEN ENCHILADAS WITH SOUR CREAM WHITE SAUCE
Instructions. Preheat oven to 350 degrees. Soften tortillas in the warm oven. Mix soup, sour cream, and chiles until well blended. Fill each tortilla with 1/2 cup chicken, 2 …
From ashcroftfamilytable.com


CHICKEN ENCHILADAS WITH WHITE SAUCE - AT HOME WITH TAI
Making the white sauce. Melt 3 tablespoons butter in a small saucepan. Add the flour, stirring constantly, and cook for 1 minute. Add the chicken broth and continue to stir until …
From athomewithtai.com


WHITE CHICKEN ENCHILADAS - MARIA'S MIXING BOWL
Stir together 1 cup of the cheese and the chicken. Spoon some of the mixture down the center of each tortilla and roll up. Place seam side down into prepared dish. 3. In a skillet over medium …
From mariasmixingbowl.com


KETO WHITE CHICKEN ENCHILADAS (LOW CARB) - GARLIC SALT & LIME
Preheat oven to 400°F. Place shredded chicken, ½ cup shredded cheese and ½ cup of enchilada sauce in the mixing bowl containing sautéed veggies. Chop cilantro and …
From garlicsaltandlime.com


WHITE CHICKEN ENCHILADAS - JO COOKS
Cook for a minute then add the chicken broth and whisk until smooth. Let it cook until the sauce is thick and bubbly. Stir in the sour cream and green chiles. Pour this sauce over the …
From jocooks.com


WHITE CHICKEN ENCHILADAS RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Preheat oven to 375°F. Melt butter in a medium saucepan over medium-high. Whisk flour and cumin into melted butter, and cook, stirring …
From myrecipes.com


WHITE CHICKEN ENCHILADAS - CREOLE CONTESSA
Instructions. Preheat oven to 375 degrees. Prepare creamy white sauce by placing everything in a blender and blend until creamy, set aside until ready to use. To prepare …
From creolecontessa.com


WHITE CHICKEN ENCHILADAS WITH WHITE SAUCE - MOM'S CRAVINGS
Spray 9×13 baking dish and set aside. Preheat oven to 350 degrees. Add the Rotel and 1 1/2 cups cheese to the cooked and shredded chicken, stir well. Meanwhile, melt butter …
From momscravings.com


BEST WHITE CHICKEN ENCHILADAS RECIPES - FOOD NETWORK CANADA
Directions. Step 1. Preheat the oven to 400ºF. Step 2. Sprinkle the chicken breasts with salt and pepper and drizzle with the olive oil. Put on a baking sheet and bake until just …
From foodnetwork.ca


CHICKEN ENCHILADAS IN A WHITE SAUCE - SUNNY COVE CHEF
Mix the chicken, almonds, shredded mozzarella, and olives in a large bowl. Add the sauce and season it with salt, pepper and a pinch of dried chipotle peppers. The Enchiladas. …
From sunnycovechef.com


EASY CREAMY WHITE CHICKEN ENCHILADAS - THE LAZY DISH
Instructions. Preheat oven to 350 degrees and grease a 9x13 baking dish. In a medium size bowl, mix the chicken with the cream cheese, garlic powder and HALF of the …
From thelazydish.com


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