Speedy White Chicken Enchiladas Recipes

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.

EASY WHITE CHICKEN ENCHILADAS

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.

SPEEDY WHITE CHICKEN ENCHILADAS

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.

WHITE CHICKEN ENCHILADAS

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.

SIMPLE CHICKEN ENCHILADAS

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.

WHITE CHICKEN ENCHILADAS

Steps:

• In a medium-sized saucepan over medium-high heat, add the butter and melt. Whisk in the flour and create a roux. Slowly add in chicken broth and whisk. Add in the diced green chilis, sour cream, and Monterey Jack cheese. Whisk until it starts to thicken and remove from heat.
• In a medium-sized bowl combine the chicken, cream cheese, sour cream, green chilies, cumin, and Monterey cheese.
• Preheat the oven to 350 degrees. Spray a 9x13 inch dish with cooking spray. Lay a tortilla on a flat surface. Divide the filling evenly and roll the tortilla up and put it in the baking dish. Continue until you have used all of the tortillas.
• Pour the sauce on top of the tortillas and sprinkle with cheese. Bake for 25-30 minutes or until heated through and cheese is bubbly. Garnish with cilantro if desired.

WHITE CHICKEN ENCHILADA CASSEROLE RECIPE

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).