White Chicken Enchiladas
Have you ever heard of white chicken enchiladas? This dish is more than just a casserole. It’s a warm hug of creamy sauce, tender chicken, and gooey cheese.
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Servings: 8 servings
Calories: 528kcal
Equipment
- Mixing Bowl
- Pie Plate or 8x8 baking dish
- Skillet
- Casserole Dish one 9x13" or two 8x8" casserole dishes
- Paper Towels
Ingredients
- 4 cups cooked chicken 150g, chopped
- 4 oz mild green chiles 120g
- 1 cup green salsa 235mL
- ½ teaspoon salt
- 2 cups heavy cream
- 16 corn tortillas white or yellow
- oil for frying
- 1.5 cups Monterey jack cheese grated
- optional toppings see notes
Instructions
- Preheat oven to 350°F.
- Combine cooked chicken, green chiles, and green salsa in a large bowl and mix well.
- In a pie plate, mix salt and heavy cream. Set aside.
- Heat about ½ inches of oil in a small skillet. Dip each tortilla into the hot oil for about 5 seconds just to soften it. Drain on paper towels.
- Dip each fried tortilla into the pie plate containing cream and salt, coating each side.
- Fill each tortilla with chicken mixture. Roll and place in an ungreased casserole dish.
- Take the remaining cream, pour it over the enchiladas and sprinkle with cheese.
- Bake uncovered at 350°F (175°C) for 20 to 25 minutes until the top just starts to brown.
- Serve with optional toppings and recommended sides.
Notes
- Optional Toppings - Sour cream, salsa, black olives, fresh cilantro, or avocado slices all make delicious toppings.
- Cream Sauce - If you don’t have heavy cream on hand, you can make a white sauce using equal parts cream cheese, sour cream, and chicken broth.
Nutrition
Serving: 2enchiladas | Calories: 528kcal | Carbohydrates: 27g | Protein: 27g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 139mg | Sodium: 624mg | Potassium: 404mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1262IU | Vitamin C: 6mg | Calcium: 253mg | Iron: 2mg
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