White Sauce Chicken Enchiladas Food

CREAMY CHICKEN ENCHILADAS WITH WHITE SAUCE

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.

CHICKEN ENCHILADAS WITH WHITE SAUCE

Steps:

• Preheat oven to 350 degrees F. Heat oil in a medium saucepan over medium-high heat. Add onion and poblano; cook, stirring occasionally, until softened, 4 to 5 minutes. Add cumin and cayenne; cook, stirring constantly, for 30 seconds. Whisk flour and 1/4 cup broth in a small bowl; set aside.
• Add the remaining 1 3/4 cups broth to the pan and bring to a boil over medium-high heat. Whisk in the flour mixture and simmer, whisking often, until thickened, 2 to 3 minutes. Remove from heat. Whisk in sour cream.
• Coat a 7-by-11-inch (2-quart) baking dish with cooking spray. Combine chicken, 1/2 cup of the white sauce and 1/4 cup cheese in a medium bowl. Spoon 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place, seam-side down, in the prepared baking dish. Pour the remaining white sauce over the enchiladas and sprinkle evenly with the remaining 1/2 cup cheese.
• Bake until the cheese is lightly browned and the edges are bubbly, 20 to 25 minutes. Sprinkle with cilantro and serve.

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.

CREAMY WHITE CHICKEN ENCHILADAS

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.

CHICKEN ENCHILADAS WITH WHITE SAUCE

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.

CHICKEN ENCHILADAS IN CREAMY WHITE SAUCE

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.

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.