White Chicken Enchiladas

This recipe well…I have done so many ways that the recipe changes each time. I think I will continue to try to perfect it as I go and maybe update or do a new post if I find an even better way to make this. This version is tasty and also not loaded with all the heavy cream some other recipes have (not that I see anything wrong with that- I mean look at my blog) Instead you are using chicken broth and flour as a thickening agent.

Anyway, these enchiladas were introduced to me by my sister Janine, so I kind of took it upon myself to make some changes and adjustments. The recipe is quick and can also be made with things in your pantry and fridge by substituting some ingredients

Ingredients

  • 10 soft flour tortillas*

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  • 2 cups cooked shredded chicken (I used a rotisserie chicken)
  • 2 cups shredded cheese (I used the Mexican blend)
  • 1 tomato diced
  • 1 can hominy drained
  • 1/4 cup cilantro roughly choppedWhite-chx-enchiladas-ingredients-logo
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream (you could sub for Greek yogurt as well)
  • 1 (4 ounce) can diced green chilies
  • salt and pepper to taste

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Directions

  • Preheat oven to 350 degrees. Grease a 9×13 pan.
  • Mix chicken and 1 cup cheese, tomatoes, cilantro (reserve some for topping if you would like) and hominy in a bowl. Season with salt and pepper to taste.

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  • 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.

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  • In the meantime fill your tortillas with the mix and place into a baking pan nice and tight so the tortillas don’t open up during the cooking process

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  • Back to your liquid- stir in sour cream and chilies. Do not get your liquid too hot as the sour cream can curdle
  • Pour over enchiladas and top with the rest of the cheese.

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  • Bake 22 min and then under high broil for 3 min to brown the cheese.

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*Side note- Tortillas- wheat, multi-grain, corn up to you, corn is a bit more difficult to maneuver. Size is also up to you I use the medium burrito size and I use La Favorita because they are locally owned which I love, and I think they make a great product.

I made extra filling so I ended up freezing it and using it later on. I suggest not freezing the sauce as it doesn’t have a great consistency after reheating. I also had a little avocado and Cholula to add some heat and flavor!

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Hope you enjoy. Salud!

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Jazzin it Up with J9 Guest Post

Jazz it Up With J9 – Post 6

This is a very popular Pinterest recipe and there are a lot of variations. The recipe comes from Slender Kitchen and I think it is really delicious. I modified it a bit and I “Jazzed it Up” with some great tasting sour cream. Enjoy!
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Chicken Enchiladas
Servings: 8 servings

Ingredients:
2 cups shredded chicken or turkey breast (I used a pre-cooked rotisserie chicken in order to save time.)
14 oz can red enchilada sauce (I used a 28 ounce can because I like my enchiladas to be very saucy.)
1/2 onion, minced
2 cloves garlic
1-2 tsp ancho chili powder, if you want extra heat
1/2 tsp cumin, if you want extra heat
1/2 red pepper, minced (I used an entire red pepper)
8 tortillas, corn or whole wheat (I used regular flour tortillas because its what I already had at home.)
1 cup shredded low fat Mexican cheese

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Directions:
Preheat the oven to 400 degrees.

Heat a saute pan over medium heat and spray with cooking spray. Add the onion, red pepper, and garlic and cook for 5-7 minutes until the onion softens.
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Add the enchilada sauce and let simmer for 5 minutes. Taste and season with cumin and ancho chili powder for additional heat. (Here I added the whole can of enchilada sauce 28 ounces and I also added garlic salt, cayenne pepper and more cumin.)
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Get out your baking dish and spray with cooking spray. Add enough sauce to just cover the bottom of the dish.
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Then begin assembling your enchiladas. Either microwave the tortillas beforehand for about 30 seconds so they are pliable before rolling them, or for more authentic enchiladas carefully dip each tortilla in the sauce before adding the chicken and rolling them up.
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Cover the enchiladas with the additional sauce, leaving some extra for serving alongside the enchiladas.
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Sprinkle on the cheese.
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Bake for 15-20 minutes until the cheese is bubbling and toasty.
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Jazzin It Up:
I served the enchiladas with an awesome sour cream that I made. I use one cup of sour cream, one cup of mayo and 2 tablespoons of cumin. Mix it all together and you get a creamy zesty topping for any Mexican food meal.