white chicken enchilladas

white chicken enchilladas
white chicken enchilladas

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • White Chicken Enchiladas

  • 45 30 6

    Minutes | Cook Time: 30 Minutes | Difficulty: Intermediate | Servings: 6

  • Print Recipe

  • 3 3"x5"

    3"x5" Cards

  • 4 4"x6"

    4"x6" Cards

  • Full Page

  • Ingredients

  • 2-1/2 2-½

    2-½ cups Cooked, Shredded Chicken

  • 2 2

    2 cups Reserved Broth From Chicken

  • 3 3

    3 Tablespoons Canola Oil

  • 12 12

    12 whole Corn Tortillas

  • 1 1

    1 whole Large Onion, Diced

  • 3 3 4

    whole 4 Oz Cans Whole Green Chilies, Diced

  • 1 1

    1 whole Jalapeno, Seeded And Finely Diced

  • 1 1

    1 teaspoon Paprika

  • 1/2

    cups ½ cups Heavy Cream

  • 2 2

    2 Tablespoons Butter

  • 2 2

    2 Tablespoons Flour

  • 1 1

    1 cup Sour Cream

  • 2-1/2 2-½

    2-½ cups Monterey Jack Cheese, Grated

  • to

    And Pepper, to taste

  • Picante Sauce (optional)

  • Cilantro, Chopped

  • Preparation Instructions

  • 2 20 to to to

    in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

  • To 9 13

    chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

  • 350 30

    mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

  • Serve with picante sauce, if desired.

  • Faint. Repeat as needed.

  • (I’m tweaking the final stages of the print function today, so if the recipe doesn’t print in its entirety, check back in a bit!)

Directions

White Chicken Enchiladas Prep Time: 45 Minutes | Cook Time: 30 Minutes | Difficulty: Intermediate | Servings: 6 Print Recipe 3"x5" Cards 4"x6" Cards Full Page Ingredients 2-½ cups Cooked, Shredded Chicken 2 cups Reserved Broth From Chicken 3 Tablespoons Canola Oil 12 whole Corn Tortillas 1 whole Large Onion, Diced 3 whole 4 Oz Cans Whole Green Chilies, Diced 1 whole Jalapeno, Seeded And Finely Diced 1 teaspoon Paprika ½ cups Heavy Cream 2 Tablespoons Butter 2 Tablespoons Flour 1 cup Sour Cream 2-½ cups Monterey Jack Cheese, Grated Salt And Pepper, to taste Picante Sauce (optional) Cilantro, Chopped Preparation Instructions Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain. Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside. In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed. To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish. Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro. Serve with picante sauce, if desired. Faint. Repeat as needed. 
(I’m tweaking the final stages of the print function today, so if the recipe doesn’t print in its entirety, check back in a bit!)

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