CREAMY WHITE CHICKEN ENCHILADAS
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
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
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
WHITE CHICKEN ENCHILADAS (CREAMY GREEN CHILE)
Delicious White Chicken Enchiladas, smothered in an creamy, cheesy sauce. So simple to make and so tasty!
Provided by Becky Hardin
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F. Spray a 9x13 inch baking dish with nonstick spray.
- In a large bowl, stir together the chicken, enchilada sauce, 1 cup cheese, 7 ounces green chiles, and onion.
- Place 2-3 tablespoons of the chicken mixture and fill each tortilla down the center, rolling to close. place in the baking dish, seam side down. I put 8 tortillas along the long side of the baking dish and then squeezed in the extra two along the side.
- Make the cheese sauce.
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour until smooth.
- Pour in the chicken broth and whisk to combine. Allow to simmer and thicken for 2-3 minutes.
- Stir in the sour cream and remaining 7 ounces green chiles.
- When bubbling, stir in 1 cup cheese and stir until melted and smooth.
- Pour the sauce over the enchiladas, fully covering. Top with the last remaining 1/2 cup cheese.
- Bake for 25-30 minutes or until bubbly and slightly browned. Garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 699 kcal, Carbohydrate 50 g, Protein 43 g, Fat 36 g, SaturatedFat 19 g, Cholesterol 144 mg, Sodium 1594 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
EASY WHITE CHICKEN ENCHILADAS
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
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
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.
EASY WHITE CHICKEN ENCHILADAS
Put a spin on traditional enchiladas with this creamy version that's packed with mild green chile enchilada sauce, chicken, chopped green chiles and plenty of cheese!
Provided by Madison Mayberry Hofmeyer
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350° F. Spray bottom and sides of 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in bottom of baking dish.
- In large bowl, mix chicken, 1 1/2 cups of the cheese, 1 cup of the enchilada sauce and the chopped green chiles until evenly combined.
- Spoon about 1/3 cup of the chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.
- In small bowl, mix remaining enchilada sauce and cream. Pour mixture on top of enchiladas; sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
- Bake 30 minutes. Remove foil; bake 5 to 10 minutes longer or until cheese is melted and lightly browned. Serve with sour cream, pickled jalapeño chiles and chopped fresh cilantro, if desired.
Nutrition Facts : Calories 790, Carbohydrate 53 g, Cholesterol 165 mg, Fat 5, Fiber 1 g, Protein 45 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 2250 mg, Sugar 6 g, TransFat 3 g
WHITE GIRL CHICKEN ENCHILADAS
My mom showed me this recipie. These are really Easy Enchiladas without the Enchilada sauce that some people may not like.
Provided by Summer_chik
Categories Chicken Breast
Time 40m
Yield 10-12 enchiladas, 2-4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1144.9, Fat 51.4, SaturatedFat 14.1, Cholesterol 166.4, Sodium 3319.5, Carbohydrate 101.4, Fiber 4.7, Sugar 4.7, Protein 65.9
WHITE CHICKEN ENCHILADAS
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
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.
SIMPLE CHICKEN ENCHILADAS
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
WHITE CHICKEN ENCHILADA CASSEROLE RECIPE
We love some good enchiladas. Especially when they are an easy dinner and the kids don't turn up their nose. You will love how quick and simple this White Chicken Enchilada Casserole comes together.
Provided by Camille Beckstrand
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl combine the cooked diced chicken, cream of chicken soup, chilis, sour cream, diced onion, milk, garlic salt, salt, and pepper. Set aside.
- Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- Place chips in the bottom of the baking pan and spoon chicken mixture over chips.
- Top with grated cheese and bake for 30 minutes or until hot and bubbly.
- Serve with your favorite toppings (lettuce, tomato, salsa, avocado, hot sauce).
Nutrition Facts : Calories 597 kcal, Carbohydrate 36 g, Protein 26 g, Fat 40 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 98 mg, Sodium 1248 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
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