Tuesday, February 12, 2013

White Chicken Enchiladas

I love Mexican food and make the classic version of enchiladas (ground beef with red sauce) on a regular basis. I saw this recipe on Pinterest yesterday around 1:00; picked up the groceries for it at 3:00; and had it prepared and in my refrigerator by 4:30. I just had to put it in the oven and dinner was served at 6:00. (Awesome, I know!) This recipe was so good. I couldn't get enough of the sour cream sauce that covered the enchiladas and every bite was tender and cheesy. This will be a recipe I will continue to tweak, not because it needed it, but because I can already think of variations that would be fun and equally delicious.

White Chicken Enchiladas

This picture doesn't really give this recipe justice.

16 oz. Daisy brand sour cream*
1 can cream of chicken soup
1 Tbls fresh chopped cilantro
1/2 tsp pepper
2 1/2 cups cooked shredded chicken breast (I used rotisserie chicken)
1 can Rotel (tomatoes with green chilies)
1/2 c chopped onions
(1) 4 oz can diced green chilies 
8 medium-sized flour tortillas
1 c shredded pepper jack cheese
1 c shredded white cheddar cheese





 

Cheesy goodness
In a sauce pan mix together sour cream, soup, cilantro and pepper. Heat through over medium-low heat and set aside.
 
Combine the chicken, rotel, onions and green chilies in a large bowl.
 
Fill each tortilla with about 2-3 tablespoons of the chicken mixture and then top with about 1-2 tablespoon of the pepper jack cheese. Roll the tortillas up and place them seam side down in a greased 9 x 13 pan.
 
Pour and spread the sour cream sauce over enchiladas and top with the shredded cheddar cheese.
 
Bake at 350°F for 45 minutes until bubbly and cheese is melted. (I baked the enchiladas with tin foil for the first half of baking and removed the tin foil for the 2nd half.)

*I had to list Daisy brand sour cream because I am their biggest fan - I pick up a tub weekly and use it for everything from chips and dip to baking. Once you try it, you won't buy any other brand either. : )

Recipe adapted from: http://skinnymom.com/2012/05/11/skinny-sour-cream-enchiladas/




1 comment:

  1. This is a great recipe! We liked it even better the second day warmed up!

    ReplyDelete