WHITE ENCHILADAS RECIPES

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EASY WHITE CHICKEN ENCHILADAS - HOW TO MAKE WHITE ...



Easy White Chicken Enchiladas - How to Make White ... image

The Pioneer Woman's recipe for white chicken enchiladas is creamy, delicious, nutritious—and it comes together in just about 30 minutes.

Provided by Ree Drummond

Categories     main dish    poultry

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 16

2 1/2 c.

cooked, shredded chicken

2 c.

reserved broth from chicken

3 tbsp.

canola oil

12

whole corn tortillas

1

large onion, diced

3

4-ounce cans whole green chilies, diced

1

whole jalapeno, seeded and finely diced

1 tsp.

paprika

1/2 c.

heavy cream

2 tbsp.

butter

2 tbsp.

flour

1 c.

sour cream

2 1/2 c.

Monterey Jack cheese, grated

Salt and pepper, to taste

Picante sauce (optional)

Cilantro, chopped

Steps:

  • 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.

CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA …



Chicken and White Bean Enchiladas with Creamy Salsa … image

White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?

Provided by Gina

Categories     Dinner

Total Time 85 minutes

Prep Time 25 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 20

1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic (minced)
4.5 oz can chopped green chiles
15.5 oz can Navy beans (or Cannellini beans)
8 oz cooked shredded chicken breast
1/4 cup water
1 chicken bullion
1 teaspoon ground cumin
1 teaspoon butter
1/2 cup chopped white onion
2 tbsp flour
1 cup reduced sodium chicken broth
7 oz can chopped green chile
2 jalapeños (chopped (I used jarred))
kosher salt
1/2 cup light sour cream
3/4 cup reduced fat Mexican cheese
8 8-inch flour tortillas
chopped fresh cilantro or scallions (or both!)

Steps:

  • Preheat oven to 375°.
  • For the Filling
  • For the Creamy Salsa Verde Sauce
  • To assemble

Nutrition Facts : ServingSize 1 enchilada, Calories 231 kcal, CarbohydrateContent 24 g, ProteinContent 20 g, FatContent 8 g, CholesterolContent 30 mg, SodiumContent 840 mg, FiberContent 9 g, SugarContent 2 g

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