WHITE CHICKEN ENCHILADAS RECIPE RECIPES

Name: White Chicken Enchiladas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 10 soft taco-size flour tortillas; 2 cups cooked shredded chicken; 2 cups shredded monterey jack cheese; 3 tablespoons butter; 3 tablespoons flour; 2 cups chicken broth; 1 cup sour cream; 1 (4 ounce) can diced green chilies

WHITE CHICKEN ENCHILADAS RECIPE - FOOD.COM

White Chicken Enchiladas Recipe - Food.com image

Make and share this White Chicken Enchiladas recipe from Food.com.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

10 soft taco-size flour tortillas
2 cups cooked shredded chicken
2 cups shredded monterey jack cheese
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 (4 ounce) can diced green chilies

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, FatContent 29.1, SaturatedFatContent 16.3, CholesterolContent 68.7, SodiumContent 1073.6, CarbohydrateContent 31.3, FiberContent 1.9, SugarContent 3.3, ProteinContent 16.4

WHITE CHICKEN ENCHILADAS RECIPE: HOW TO MAKE IT

White Chicken Enchiladas Recipe: How to Make It image

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

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

12 white or yellow corn tortillas (6 inches)
4 ounces reduced-fat cream cheese
1 tablespoon plus 1 cup fat-free milk, divided
1 teaspoon ground cumin
4 cups cubed cooked chicken breast
1/2 cup chopped green onions
1/2 cup chopped sweet red pepper
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 cup fat-free sour cream
2 jalapeno peppers, seeded and chopped
1/4 teaspoon cayenne pepper
1/2 cup shredded reduced-fat cheddar cheese

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, FatContent 10g fat (5g saturated fat), CholesterolContent 108mg cholesterol, SodiumContent 435mg sodium, CarbohydrateContent 35g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 40g protein.

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