Best Chicken Blanco Enchiladas Recipes
QUESO BLANCO CHICKEN ENCHILADAS
I love chicken enchiladas made with sour cream, but most of the recipes I found for them were lacking in flavor. I added a few spices and came up with this recipe. We love it Simple and tasty!
Provided by Country Cook in Okl
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix soup, sour cream, 6 ounces of the grated cheese,green onions,green chili,cumin,cilantro,garlic salt,oregano,pepper and chicken together. This mixture can sit overnight or made as soon as mixed. Heat tortillas in hot oil, place on paper towels. Put a large spoon of mixture into each tortilla and roll. Place in baking dish. Pour enchilada sauce on top and sprinkle with remaining 2 ounces of cheese.
- Bake at 350 for 20 minutes.
Nutrition Facts : Calories 681.4, Fat 44.8, SaturatedFat 15.2, Cholesterol 79.7, Sodium 1094.3, Carbohydrate 48.2, Fiber 5.8, Sugar 7.4, Protein 24.8
VELVEETA CHICKEN QUESO BLANCO ENCHILADAS
Steps:
- Prepare 9x13 dish with non-stick spray. Mix soup, sour cream, green onions, green chili, 6 oz. of the Queso Blanco cheese, cumin, cilantro, garlic salt, oregano, pepper and chicken together. This mixture can sit overnight or made as soon as mixed.
- Heat tortillas in hot oil, place on paper towels. Put a large spoon of mixture into each tortilla and roll. Place in baking dish. Pour enchilada sauce on top and sprinkle with remaining two ounces of cheese.
- Bake at 350°F about 30 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN BLANCO ENCHILADAS
Chicken Blanco Enchiladas... These enchiladas will be THE BEST you ever have! The creamy blanco sauce is heavenly. The enchilada filling has just the right amount of spice and flavor. This dinner will become a menu regular and a new family favorite!
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- In a large mixing bowl, combine chicken, salt, pepper, shredded Mexican cheese, 10 ounce can green chili sauce, 1 cup frozen corn and mix well. Set aside.
- In a medium sauce pan, heat oil over medium heat. Add onions, and jalapenos and sauté for 4 minutes or until tender.
- Add cream and bring to a boil.
- Remove from heat and add Monterey Jack cheese and American cheese. Stir until melted.
- Stir in cilantro.
- Preheat oven to 350 degrees F.
- Spray a 9x13 baking dish with cooking spay.
- On flat working surface, lay out tortillas and place chicken in the middle of the tortilla, spreading it evenly across the center to the tortillas. Roll the enchiladas up and place them in the baking dish.
- Pour the sauce evenly over the enchiladas and bake for 30 minutes.
- Remove from oven and sprinkle the remaining Jack cheese over the top. Return to the oven for another five minutes and serve.
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