WHIT'S CHICKEN ENCHILADAS
Wonderful, cheesy chicken enchiladas that are easy to prepare. Everyone I have made these for loved them! These are great with a little salsa, guacamole and sour cream on top!
Provided by WMONROE
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.
- Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Chop the chicken meat, and stir into the skillet. Remove from the heat.
- Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over all.
- Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.
Nutrition Facts : Calories 706.5 calories, Carbohydrate 38.7 g, Cholesterol 160 mg, Fat 44 g, Fiber 2.4 g, Protein 38.1 g, SaturatedFat 21.8 g, Sodium 908.7 mg, Sugar 2.1 g
WHITE CHICKEN ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 20
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
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
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
SPEEDY WHITE CHICKEN ENCHILADAS
This is a quick and simple Chicken Enchilada recipe. Don't remember where the original came from, as I have tweaked it over the years into this recipe.
Provided by iewe7726
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix soup and sour cream and set aside.
- Heat butter in medium saucepan.
- Add onions and chili powder and cook until onions are tender.
- Add the canned chicken and chilis and 3 tablespoons of the sauce mixture.
- Spread 1/2 cup of the soup mixture into a 9x13 pan.
- Spoon mixture into tortillas, roll up, and place (seam down) on top of the soup mixture.
- Spread remaining sauce mixture on top, and cover with cheese.
- Bake at 350 degrees for 30 minutes -- or until cheese is bubbly and browning.
- Suggestion: One can use chopped/shredded leftover chicken rather than canned chicken.
- Suggestion: Serve with salsa and chips for a great meal!
- Suggestion: This is a very forgiving dish. I have added black olives, used less chicken, doubled the sauce mixture, upped the spice factor, etc. You can easily tweak this recipe to your liking.
Nutrition Facts : Calories 1104.7, Fat 67.9, SaturatedFat 27.5, Cholesterol 216.6, Sodium 2309, Carbohydrate 65, Fiber 4.3, Sugar 8.4, Protein 57.9
WHITE CHICKEN ENCHILADAS
Tasty Enchiladas do not have to equal guilt. Quite a bit of calories have been trimmed off, but the taste is left in. You can be good and have your enchiladas too!
Provided by Dawn399
Categories Chicken
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 417.5, Fat 14.1, SaturatedFat 5.3, Cholesterol 95.7, Sodium 280.9, Carbohydrate 33.3, Fiber 3.6, Sugar 6.5, Protein 38.7
WHITE CHICKEN ENCHILADAS
This recipe came to me years ago from my younger brother. It's one of my favorite ways to use up leftover chicken, and as an added bonus, it freezes great!
Provided by mrswaz
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute onions and mushrooms in butter. Remove from heat and stir in cream cheese, milk, and cumin.
- Place 3 Tablespoons in each tortilla, roll up and place in greased pan.
- Mix soup, sour cream, and 1 cup milk, pour over the top.
- Cover with foil and bake for 35 minutes at 350°F.
- Remove foil, sprinkle cheese on, and bake for 5 more minutes, or until cheese is melted.
- To freeze, prepare through step 4, baking. Allow to cool completely, cover well, and freeze for up to three months. To reheat, thaw overnight in the fridge and bake, covered for 30 minutes.
Nutrition Facts : Calories 463.9, Fat 25.9, SaturatedFat 13, Cholesterol 58.5, Sodium 986.8, Carbohydrate 41.9, Fiber 2.4, Sugar 3.7, Protein 16.3
WHITE SAUCE CHICKEN ENCHILADAS
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
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
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