Creamy Chicken Enchiladas

This enchilada recipe is made with a white sauce instead of the traditional red.  It's fun changing this up every so often.  You can either poach chicken breasts and shred the meat or buy an already roasted chicken from the grocery store and pull the meat off and shred. Serve enchiladas with refried beans (homemade bean recipe in my tostada blog), cilantro lime rice or with a salad.  Enjoy enchiladas with a glass or 2 of Rose or Viognier. Cheers!

3 cups shredded roasted or poached chicken.  (about 3 boneless skinless chicken breasts)

16 oz. sour cream.

4 oz. soften cream cheese.

1 7oz. can of diced green chiles.

1 10 oz. can of cream of mushroom soup.

3 cups shredded Mexican blend cheese.

8 -10 medium soft flour tortillas.

1 tsp. ground cumin.

1/2 tsp. cayenne pepper.

1 tsp. salt

1 tsp. garlic powder.

Preheat oven to 350 degrees.

Put cooked shredded chicken into a mixing bowl and add 8 oz. sour cream (half the container),  4 oz. cream cheese, diced chiles, 1 cup Mexican blend cheese, cumin, cayenne pepper, salt and garlic powder and mix together. 

Sauce:  In a separate bowl, combine cream of mushroom soup and 8 oz. sour cream (half the container).

Spray 4 quart baking dish with non-stick spray. Spread 1/4 cup of the sauce on the bottom of baking dish.

Place 2 Tbs. of chicken mixture into tortilla and roll.  You should have enough for 8-10 depending on tortilla size. Cover the enchiladas with the rest of the sauce and sprinkle 2 cups of Mexican shredded cheese on the top. 

Cover with foil and bake 30-35 minutes until bubbly hot. Garnish with salsa or avocado.





Comments

Post a Comment

Popular posts from this blog

Tilapia and Warm Lentil Salad

Image
 To elevate this dish, a Fume Blanc or Sauvignon Blanc pairs perfectly.  Tilapia with Warm Lentil Salad 4 6 oz tilapia filets Marinade: 1/4 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 3 cloves of minced garlic 1 tsp Dijon mustard 1 tsp salt  1/2 tsp pepper Warm Lentil Salad 1 cup rinsed green lentils 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tsp Dijon mustard 1/4 cup finely diced red onion 1/4  cup fresh parsley, chopped 4 cups of arugula 1/2 tsp salt  1/4 tsp pepper Preheat the oven to 400 degrees. Marinade: Put all the marinade ingredients into a mason jar and shake well or whisk the ingredients together in a small bowl.   Pat the tilapia filets dry with a paper towel and add them to a plastic sealable bag.  Pour the marinade over the pieces. Gently place the bag into the refrigerator for 20 minutes or up to an hour. Place marinated tilapia filets onto a lined baking sheet and bake for 10-12 minutes. Warm lentil salad: While the tilapia is marinating
Read more

Roasted Cauliflower and Garlic

  Roasted Cauliflower and Garlic 1 head of cauliflower chopped into florets 2 tbsp extra virgin olive oil 3 cloves of garlic minced 1 tsp each salt and pepper 1/2 cup grated Parmesan cheese 1/4 cup fresh parsley, chopped Preheat oven to 400 degrees. Line a baking sheet with foil. In a large bowl, toss cauliflower florets with extra virgin olive oil, garlic, salt and pepper. Spread the florets evenly  in 1 layer on the sheet pan. Roast in the oven for 15-20 minutes or until the florets are fork tender and slightly browned. Top roasted cauliflower with Parmesan cheese and fresh parsley.  Serve.
Read more

Harvest Roasted Vegetables

Image
  Harvest Roasted Vegetables 12 slices of bacon 1 lb. cleaned brussel sprouts halved 1 lb. butternut squashed, peeled, seeded and diced 1 cup fresh cranberries  1 large sprig of fresh rosemary with leaves removed and chopped 1/2 cup chopped pecans 1/2 tsp salt and 1/4 tsp pepper Optional:  Drizzle of maple syrup right before serving (approximately 1-2 tbsp.) Preheat oven to 400 degrees Line a baking sheet with foil. In a large skillet, cook bacon until crispy over high heat.  Remove bacon from the skillet and chop into small pieces.  Reserve 1/4 cup of the bacon drippings.  If you have less than 1/4 cup of bacon drippings, add extra virgin olive oil to equal 1/4 cup. In a large mixing bowl, add halved brussel sprouts, diced squash, fresh cranberries and rosemary. Drizzle bacon drippings, salt and pepper over the vegetables and mix well to combine. Spread vegetables in one layer on the baking sheet.  Bake for 40-45 minutes until vegetables are tender. Transfer vegetables to a serving di
Read more