WHITE CHICKEN ENCHILADAS
Make and share this White Chicken Enchiladas recipe from Food.com.
Provided by shappell
Categories Mexican
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
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, Fat 29.1, SaturatedFat 16.3, Cholesterol 68.7, Sodium 1073.6, Carbohydrate 31.3, Fiber 1.9, Sugar 3.3, Protein 16.4
WHITE CHICKEN ENCHILADAS WITH GREEN CHILI & SOUR CREAM SAUCE RECIPE
Simple ingredients and easy-to-follow directions make this an easy weeknight meal. My family basically INHALED them. This is our favorite Enchilada recipe.
Provided by Six Sisters Stuff
Yield 8
Number Of Ingredients 13
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.
ROASTED GREEN CHILE-CHICKEN ENCHILADAS
Provided by Tyler Florence
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 31
Steps:
- Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.
- Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.
- Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
- To assemble the dish: Preheat the oven to 350 degrees F. Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the guacamole and sour cream.
- Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
EASY GREEN CHILE ENCHILADAS
Steps:
- In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brown.
- In a small saucepan, combine the green enchilada sauce with the green chilies and heat until very warm.
- In the microwave or in the oven (on a baking sheet), melt some cheese all over the top of each tortilla so that it covers most of the surface area.
- To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add store-bought salsa, sour cream and cilantro as needed. Delish and so, so easy!
WHITE CHICKEN ENCHILADAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F.
- Sprinkle the chicken breasts with salt and pepper and drizzle with the olive oil. Put on a baking sheet and bake until just cooked through, about 15 minutes. Let cool slightly, then shred the meat with 2 forks.
- Roast the bell peppers and chiles directly on a gas burner (or directly under the broiler) until the skin is mostly black. Throw the peppers and chiles into a plastic storage bag and seal it. Let them steam inside the bag for 30 minutes or so. Core and seed, then scrape off the black skin. Chop and set aside.
- In a large skillet over medium heat, saute the chopped onions and jalapeno in the vegetable oil until the onions are translucent, 2 to 3 minutes. Throw in the shredded chicken, then stir in 1 cup of the chicken broth and 1 cup of the heavy cream. Add 1/2 teaspoon of the paprika and some salt and pepper, then add half of the chopped roasted peppers and chiles. Stir the mixture around and let it cook for a couple of minutes, then set it aside.
- In a separate skillet over medium-high heat, melt the butter. Sprinkle in the flour and whisk it together to combine. Cook, whisking constantly, for 1 minute. Then pour in the remaining 2 cups chicken broth, stirring constantly. Cook, stirring, until the mixture is smooth, 1 to 2 minutes. Then add the remaining 1/2 cup heavy cream, the remaining 1/2 teaspoon paprika and 1 1/2 cups of the grated cheese. Finally, stir in the sour cream and the rest of the chopped roasted peppers and chiles. If the sauce needs a little thinning, splash in as much broth as you need. Give the sauce a taste and add salt if it needs it (with all the cheese, it shouldn't need much).
- Preheat the oven to 350 degrees F.
- Wrap the tortillas in paper towels and microwave until very soft and pliable, about a minute.
- Place a small amount of the chicken mixture and about a tablespoon of the grated cheese down the center of each tortilla. Fold over the edges and arrange them seam-side down in a 9-by-13-inch baking dish. Pour the sauce over the top. Sprinkle the top with the remaining 1 cup grated cheese and bake until bubbly, 20 to 25 minutes.
- Serve with a dollop of sour cream and salsa on top and a sprinkle of cilantro leaves.
CHICKEN AND GREEN CHILE ENCHILADAS WITH GOAT CHEESE CREAM SAUCE
Make and share this Chicken and Green Chile Enchiladas With Goat Cheese Cream Sauce recipe from Food.com.
Provided by AzMama17
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together 1 cup of sour cream, chicken, 1 tbsp of the goat cheese, green chilies, salt, and pepper.
- Place two corn tortillas in glass baking dish. Top with 1/3 of chicken filling, and then with some of the Monterey jack cheese. Repeat this process, ending with tortillas.
- Whisk together the remaining sour cream, half and half, and remaining goat cheese. Pour over top layer of tortillas and top with remaining Monterey jack.
- Cover with foil and bake at 350°F for 30 minutes.
Nutrition Facts : Calories 647.7, Fat 44.2, SaturatedFat 24, Cholesterol 147.1, Sodium 1055.3, Carbohydrate 29.4, Fiber 3.8, Sugar 3.9, Protein 34.5
GREEN CHILE CHICKEN ENCHILADAS
My Mother-In-Law, Sister-In-Law and I threw this together out of my SIL's pantry for an impromptu dinner one night. I've made a tweak or two (meaning two weeks later I couldn't remember all we'd done!) and now my family just inhales this. Even my picky 9 yr old! The quantity for the chicken broth is approximate....I use it out of a box and used about 1/2 a box.
Provided by Angel91805
Categories One Dish Meal
Time 1h5m
Yield 12 enchiladas, 6 serving(s)
Number Of Ingredients 14
Steps:
- Add onions, carrots and garlic to a small saucepan. Cover with chicken broth and boil until the carrots are just turning tender.
- Peel and de-seed roasted green chiles and add them to the blender, salt & pepper as desired. Add some chicken broth to the blender and the onions, carrots, garlic and broth. Blend until semi-smooth. You may need to add more broth. Peel and de-seed an avocado and add it to the blender and puree. Taste and adjust seasoning.
- In skillet, melt butter. Whisk in flour and cook for about a minute. Add in about a cup or so of broth while stirring. When it starts to thicken, add contents of blender to the skillet and stir. You may need to add more broth to get it to the thickness you like.
- Add a little sauce to the bottom of a 13x9 pan. To each tortilla, add a little chicken and a little cheese and roll up. Place seam side down in the pan. Spread the rest of the green chile sauce over the enchiladas. Bake for about 30 minutes. Add cheese and put back in the oven until melted.
- Yum!
Nutrition Facts : Calories 332, Fat 13.7, SaturatedFat 5, Cholesterol 48.9, Sodium 748.4, Carbohydrate 34.9, Fiber 6.6, Sugar 4.4, Protein 19.9
CHICKEN ENCHILADAS WITH GREEN CHILI SOUR CREAM SAUCE
Make and share this Chicken Enchiladas With Green Chili Sour Cream Sauce recipe from Food.com.
Provided by Jazz Lover
Categories Poultry
Time 45m
Yield 5 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 543.1, Fat 35, SaturatedFat 19.6, Cholesterol 82.5, Sodium 1288.4, Carbohydrate 37.6, Fiber 2.3, Sugar 4, Protein 19.7
FRED'S GREEN CHILE & CHICKEN ENCHILADAS
This is a great recipe for chicken enchiladas. I got this recipe several years ago when I worked with a local celebrity chef, and this is his recipe. I have however, made some necessary changes to make it not so high in fat. And 1 enchilada will fill you up!
Provided by lisar
Categories Poultry
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large heavy fry pan or skillet, melt the butter over a medium heat.
- Add the onion and the garlic.
- Saute about 4 minutes, then add the chopped chilies, tomatoes, bell pepper, cilantro, broth and cumin.
- Let this mixture simmer over a medium low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry).
- Remove from the heat and dip (to soften) each tortilla in the sauce, lay flat then place strips of chicken, 1-2 pieces of Jack cheese and 1-2 strips of green chilies at one end of the tortilla.
- Roll the filled tortilla and place in a lightly greased large baking dish or pan, seam-side down.
- Fill the pan with the rolled tortillas.
- Pour the sauce over all.
- Combine the soup and cream and pour over all then cover with the shredded cheese.
- Bake in preheated 350°F oven for 30 minutes.
Nutrition Facts : Calories 1299.4, Fat 58.7, SaturatedFat 28.2, Cholesterol 163.7, Sodium 2122.4, Carbohydrate 132.4, Fiber 10.1, Sugar 12.8, Protein 59.9
CHICKEN ENCHILADAS WITH CREAMY GREEN CHILE SAUCE
Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles to suit your taste!
Provided by aaronspool
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry tortillas (1 at a time) for 5 seconds on each side to soften and make them pliable. Add more oil to pan as needed. Drain between layers of paper towel and keep warm.
- Divide chicken, 10 ounces of Monterey Jack cheese, and onion among the 12 tortillas. Roll up each tortilla and place seam-side down in the prepared pan.
- Melt butter in a saucepan over medium heat. Add flour and whisk until mixture begins to boil. Slowly add broth, stirring with a whisk until thickened. Mix in the sour cream and chiles, heating thoroughly but do not boil, stirring occasionally. Pour mixture over the enchiladas.
- Bake in the preheated oven until bubbly and heated through, about 20 minutes. Top with remaining Monterey Jack cheese and bake for 5 more minutes. Garnish with chopped green onions and cilantro.
Nutrition Facts : Calories 798.4 calories, Carbohydrate 33.3 g, Cholesterol 172.2 mg, Fat 51.9 g, Fiber 4.3 g, Protein 49.8 g, SaturatedFat 24.6 g, Sodium 1081.2 mg, Sugar 2.9 g
WHITE CHICKEN ENCHILADAS
Make and share this White Chicken Enchiladas recipe from Food.com.
Provided by FarahC
Categories One Dish Meal
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a skillet saute your onion,garlic,green chilies in olive oil until softened. Add your seasonings. Cook 1 minute on low/medium.
- Stir in cream cheese, lemon juice, spices and soup.
- Stir in your shredded chicken or turkey, heat through, turn off heat; set aside.
- Grease a 9x13-inch casserole. Layer in corn tortilla halves,spread chicken cream cheese mixture evenly,and sprinkle cheese over top. Repeat until layers are finished, or you run out of room.
- Bake at 350°F for 30 minutes.
Nutrition Facts : Calories 468.4, Fat 29.7, SaturatedFat 14.3, Cholesterol 105.2, Sodium 710.3, Carbohydrate 23.1, Fiber 2.6, Sugar 1.9, Protein 27.9
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