Today I’m sharing my White Chicken Enchiladas. I do not really care for red sauce on enchiladas, so I make this recipe, and it’s a favorite! Everyone will eat it and be happy!
I went ahead and boiled my chicken the day before just so it would be easier on me after school. You could also use Rotisserie chicken.
I prefer a block of cheese and shred it, so I also did that beforehand.
This cheese rotating grater is the bomb, and I would recommend it to anyone!
Dice up a small onion. Sauté for 5 minutes. Add drained, chopped green chiles. Sauté for 1 minute.
Stir in cream cheese and chopped/shredded chicken until cream cheese melts.
Spoon 2-3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas and place seam down in a lightly greased dish.
Sprinkle with Monterey jack cheese. Drizzle whipping cream over the top. Bake.
INGREDIENTS
1 T. Butter
1 Small Onion, diced
1 (4.5 oz) can chopped green chiles, drained
2 (8 oz.) cream cheese
About 3 cooked chicken breasts, chopped/shredded
8 (8 inch) tortillas- I used the Carb Smart
2 cups shredded Monterey Jack Cheese
2 cups heavy whipping cream
INSTRUCTIONS
Melt butter in a large skillet over medium heat. Add diced onion and sauté for 5 minutes. Add green chiles, sauté 1 minute. Stir in cream cheese and chicken. Cook, stirring constantly until cream cheese melts.
Spoon 2-3 Tablespoons chicken mixture down center of each tortilla. Roll up tortillas and place seam down in a lightly greased 9×13 inch baking dish. Sprinkle with Monterey Jack cheese and drizzle with whipping cream.
Bake at 350 degrees for 45 minutes.
Delicious! I serve with a small salad and you could also do rice and beans.
I hope you’re having a great week! See ya on Friday!
xo
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I enjoy reading your posts. I hope you and your family are well.❤️💫
Thank you!! Have a wonderful day!