White Chicken Or Turkey 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.

CONTEST-WINNING TURKEY ENCHILADAS

Steps:

• In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Remove from the heat. , Place 1/2 cup turkey mixture down the center of each tortilla; top each with 1 teaspoon enchilada sauce and 1 tablespoon cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes. Uncover; bake 8-10 minutes longer or until bubbly.

WHITE CHICKEN OR TURKEY ENCHILADAS

Steps:

• Section meat and mix lightly with cream cheese.
• Form into logs about 1 inch in diameter and a little shorter than the diameter of your corn tortillas.
• Stir salt, pepper, vinegar and chili powder into cream. If everyone you're serving like heat, add cayenne pepper to taste.
• Melt butter. Coat both sides of a tortilla generously, then put a chicken/cheese log in the middle of a tortilla and roll up. Lay enchilada in pan (seam side down). Repeat for all tortillas and logs.
• Cover enchiladas with cream mixture and slices of Gruyere.
• Bake at 375 degrees until lightly browned, about 30 minutes. Note that cooking time is only approximate.
• Using evaporated skim milk in place of the cream does not work well. If doubled, add 1 cup milk to cream rather than using 2 cups of cream.

WHITE CHICKEN ENCHILADAS WITH GREEN CHILI & SOUR CREAM SAUCE RECIPE

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 13 inch pan using non-stick cooking spray.
• Mix cooked chicken, chili powder (optional) and 1 cup of cheese together. Roll up in tortillas and place in pan.
• In a medium 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, chilies, cilantro, onion powder, and garlic powder, and pepper. Make sure that you don't bring this to a boil- you don't want to have curdled sour cream!
• Pour over enchiladas and top with remaining cheese.
• Bake 20-22 minutes and then place under high broil for 3 min to brown the cheese.

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.

TURKEY ENCHILADAS WITH CREAMY SAUCE

Steps:

• In a large skillet, saute onion and green pepper in oil until tender; remove from the heat. Stir in the turkey, 1/2 cup of cheese and chilies; set aside. In a large saucepan, combine the sour cream, soup, coriander and cumin. cook and stir over low heat until warm; stir 1/2 cup into the turkey mixture., Spoon about 1/3 cup turkey filling down the center of each tortilla; roll up tightly. Place seam side down in a greased 13x9-in. baking dish. Spoon remaining soup mixture down center of tortillas. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

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).