Best Enchiladas Blancas Recipes

WHITE CHICKEN ENCHILADAS

Steps:

• Spray a 9 X 13-inch baking dish with cooking spray and set aside. Preheat oven to 350 degrees.
• In a small bowl, combine chicken and 1 cup of Monterey Jack cheese. Fill tortillas with this mixture and roll each one up then place seam side down in the prepared pan.
• Melt the butter in a skillet. Sprinkle flour over melted butter and whisk to combine. Cook for 1 minute to remove the flour taste. Remove the skillet from heat and whisk in broth. Place back on the heat and cook until the mixture has thickened and is bubbly. Cool sauce for 3-5 minutes. (Don't skip this step- if the sauce is too hot and you add the sour cream it will curdle it-yuck!) Add sour cream and chilies and stir until sauce is smooth and sour cream is completely dissolved.
• Pour sauce over enchiladas and add remaining cheese over top. Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly. Turn on the broiler and broil until the top is nicely golden. Top with chopped green onions and serve.

EASY WHITE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray.
• Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
• Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.

ENCHILADAS BLANCAS

Steps:

• Put chicken breasts and carrot in a pot, cover with water. Add salt and pepper and parsley. Cook chicken on medium heat until it turns white and is cooked through. (About 30-45 minutes) Remove chicken, allow to cool. Discard, carrot and water. Shred chicken by pulling the striations apart with a fork.
• Preheat oven to 350 degrees.
• Mix 8 oz of cheese blend, chili powder, olives, and chicken together. Add ABOUT 6 oz of sour cream, enough to turn the chicked mixture into a paste like consistency.
• In a frying pan, heat 1 tbsp of olive oil and garlic.
• fry tortillas one at a time in the garlic oil for a few seconds each side. Just enough to soften the tortilla for rolling. Do not dry off.
• Roll about a 1/4-1/3 cup of chicken mixture into the center of each tortilla. Fold edges around and place in a baking dish seam down. This process does not have to be perfect since when it bakes the cheese and sour cream go everywhere anyway. Continue this process until the pan is full.
• Combine the soup, chilies, 8 oz of sour cream, and remaining cheese blend (leave a sprinkle for the top of the pan in the end) in a bowl. Also add any remaining chicken mixture. Smother enchiladas with this sauce. It will look like too much, but the more sauce the better here.
• Bake for 25 minutes at 350. sprinkle the rest of the cheese on top with the sliced green onion. Bake for an additional 5 minutes.