I am a little under the weather today, it comes with the territory of teenagers and the germs they bring home from school.
Having a slight cold want stop me at all…I wanted to be comforted and that made my mind go straight to Mexican food!
I decided to cook some Creamy White Chicken Enchiladas which I knew would put a smile on my face…and Yes cheese does that too me!
This is a really simple dish…in my Ninja, I added green chile enchilada sauce, cream cheese, Greek yogurt, sour cream and some spices.
Blend everything together and the sauce is done!
Grate up sharp cheddar and jack cheeses.
I love to mix cheeses but you can use your favorite cheese.
Mozzarella cheese is very tasty when mixed with sharp cheddar cheese.
I lightly fried my corn tortilla shells to make them more pliable. You can also stick them in the microwave, covered with a napkin for about 30 seconds and get great results.
I boiled some seasoned chicken breast, then I diced it into small chunks.
Saute garlic and red onion, add the diced chicken and cook for a couple of minutes.
Now, it’s time to assemble our enchiladas and bake them babies up!
After about 30 minutes in the oven, this is what magically appeared.
I topped my enchiladas with avocado, more sour cream and a few extra scallions. I must say, I feel better already.
Time to eat!
PrintWhite Chicken Enchiladas
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Scale
Ingredients
- 4 chicken breast, boneless skinless, medium size
- 1 1/2 cups sharp cheddar cheese, grated
- 1 1/2 cups jack cheese, grated
- 1/2 small red onion, diced
- 1 clove garlic, minced
- 1 tablespoon black pepper
- 1 tablespoon creole seasoning
- 1 tablespoon onion powder
- 1/2 tablespoon oregano, dried, crushed
- extra virgin olive oil
- cooking oil
- creamy white sauce
- corn tortilla shells
- 2 stalks green onions, sliced
- avocado
- sour cream
For the Creamy White Sauce:
- 4 ounces Philadelphia Cream Cheese
- 1 1/2 cups las palmas green chili enchilada sauce
- 1/2 cup sour cream
- 1/2 cup Chobani Greek Yogurt
- 1/2 cup chicken broth, low sodium
- 1/2 teaspoon black pepper
- 1/2 teaspoon creole seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
Instructions
- Preheat oven to 375 degrees.
- Prepare creamy white sauce by placing everything in a blender and blend until creamy, set aside until ready to use.
- To prepare enchiladas, place chicken in a stock pot, cover with seasonings, mix well. Cover chicken with water. Bring to a boil, reduce heat to medium and cook chicken for about 15 minutes.
- While chicken cooks, place about 1/2 cup cooking oil into a pan over medium heat, cook tortillas for about 1 minute on each side to soften, drain, and set aside.
- Remove chicken from pot, dice into small chunks and set aside. Chicken may not be fully cooked at this point, please do not eat.
- In a skillet add 1 tablespoon of olive oil over medium heat, add red onion and saute for about 5 minutes, add garlic and diced chicken and cook for about 2 minutes more.
- To assemble enchiladas, spread about 1/2 cup of creamy white sauce on the bottom of a 13X9 casserole dish, make sure to cover the bottom.
- Dip shells into remaining white sauce, place on casserole dish, stuff with about 1 1/2 tablespoon of chopped chicken and 1 tablespoon of cheese, roll, and repeat.
- Top rolled enchiladas with remaining cheese and drizzle remaining creme sauce on top. Sprinkle green onions and bake enchiladas for about 30-40 minutes. Remove from oven, allow to cool and serve with beans.
Nutrition
- Serving Size: 4-6
It looks good. I will cook this
Thank you Roe!
We cooked last night. Had to use 2 9×13 dishes and it was very dry. There was no way to wrap all of the cheese and chicken the recipe call for. Put the micro corn tortilla shells and used 16.
Hello Mary, I am sorry about your experience. There is no way possible you should’ve used 2-9×13 inch dishes for 4 chicken breast. The only thing I could see happening was either too much chicken was used and their was not enough sauce to cover both dishes. I’ve made this dish many times and never have enough chicken or sauce for 2-9×13 inch dishes. You may have needed to double the sauce recipe if you used 2 dishes. Not enough sauce will produce dry enchiladas every time. Hopefully, you will try it again and double the sauce if needed.
Lisa
The recipe calls for corn tortilla SHELLS.That didn’t really make sense to me. Is it supposed to be regular corn torillas or the corn hard taco shells?
Hello Kristin, Corn tortilla shells. They come soft in yellow and white corn.
Hi, I wonder, can I substitute shrimp instead of chicken?
Sure Gloria, I love seafood Enchiladas!
Have you frozen this recipe before? Does it hold up – not mushy when heated from frozen or defrosted state? Thx!
Yes I have Amy, I allow it to defrost overnight in the refrigerator before baking. It tasted the same to me after freezing.
Thanks for stopping by Carol, enjoy!
Correct Teresa, I normally add the sausage and chicken at the same time. LOL