White Girl Chicken Enchiladas Food

WHITE CHICKEN ENCHILADAS

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.

WHITE CHICKEN ENCHILADAS

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.

WHITE GIRL ENCHILADAS

Steps:

• Combine chicken, chiles, beans, olives, avocado, onion, and half the enchilada sauce in a bowl and mix well.
• Scoop mixture into center of a tortilla and roll; place seam-down in greased or lined pan. I use an ice cream scoop for uniform amounts, and I line a jelly roll pan with non-stick foil. Repeat with remaining mixture and tortillas.
• Spread reserved enchilada sauce over top of rolled tortillas. We have sprinkled with additional chopped olives when the mood strikes. If you don't have to avoid dairy, there's always cheese and sour cream that can be used as toppings (we liked putting cheese inside the enchiladas as well back in our dairy-loving days).
• Bake at 350* for 30 minutes.

WHITE GIRL CHICKEN ENCHILADAS

Steps:

• Preheat over to 450.
• Place chicken to boil, once boiled Shread chicken with a fork.
• Mix 1 can Cream of Chicken soup with shreaded chicken in a large mixing bowl. (Chicken may or may not be saturated with the soupdepending on size of breasts).
• While mixing sprinkle a handful of Italian Cheese Mix into the mixture.
• Roll the mixture into burritos using the tortillas and place the burritos into a caserole pan.
• Make as many burritos as the pan will hold. Its okay to squish the burritos.
• Top the burrito bed with the other can of Cream of Chicken Soup.
• Sprinkle with Italian Cheese Mix to preference.
• Place aluminum foil over the dish and place in the oven.
• Bake until Cheese is melted and remove the foil.
• Bake longer after removing the foil if desired.

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

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.

WHITE CHICKEN ENCHILADAS

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.

WHITE CHICKEN ENCHILADAS

Steps:

• Warm tortillas up by wrapping them in foil and heating at 350° F for 3-5 minutes.
• Keep wrapped and set aside.
• Continue to preheat oven at 375° F.
• In a large bowl mix cream cheese, 1 TBl.
• of milk, and cumin until smooth, then add chicken to mix.
• Sautee green onions in olive oil until tender and add to chicken mixture.
• In another bowl combine soup, sour cream, jalapenos, cayenne, and milk (1 cup).
• Mix well and and add 1/4 cup soup mixture to chicken mixture and stir.
• Spray a large baking pan with no stick cooking spray.
• Place@ 1/3 cup of chicken mixture in each tortilla, roll up and place seam side down in large baking pan.
• Top with remaining soup mixture.
• Cover with Aluminum foil and bake for 30 minutes at 375° F.
• Uncover and sprinkle with cheese, remaining green onion, and tomato and bake 5 minutes longer or until cheese is melted.
• *youcan substitue mild green chile for jalapenos.
• *SomtimesI add 1/3 cup corn to the chicken mixture.

WHITE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350°F.
• In a skillet saute your onion,garlic,green chilies in olive oil until softened. Add your seasonings. Cook 1 minute on low/medium.
• Stir in cream cheese, lemon juice, spices and soup.
• Stir in your shredded chicken or turkey, heat through, turn off heat; set aside.
• Grease a 9x13-inch casserole. Layer in corn tortilla halves,spread chicken cream cheese mixture evenly,and sprinkle cheese over top. Repeat until layers are finished, or you run out of room.
• Bake at 350°F for 30 minutes.