Recipe: Creamy Chicken Enchiladas – Alabama NewsCenter

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Here are two things I learned while developing this recipe for my Creamy Chicken Enchiladas:

  1. Choosing the right enchilada sauce is key to preparing this dish.
  2. It’s hard to make white chicken enchiladas look good in photos.

OKAY. This is not entirely true. I already knew that choosing the right enchilada sauce was important. My 5 ingredient beef enchiladas recipe uses red enchilada sauce, so I bought every brand I had available and did a taste test. The Hatch brand was the winner.

For this recipe, I knew I wanted to use green enchilada sauce. So we bought all the different brands we could find and added a few red sauces for comparison. I certainly expected the Hatch brand to become my favorite again, but I was surprised. The Las Palmas was the tastiest – by far. And, honestly, all of the green sauces we tasted were better than any of the reds. I’m actually looking to find the Las Palmas red sauce so I can compare it to the Hatch.

So what makes these enchiladas so special? Well, a few things…

They are quite easy and only require seven ingredients. While that’s a bit more than the last enchilada recipe I shared with you all, it’s still not much.

Creamy Chicken Enchiladas contain seven ingredients. (Stacey Little / Southern Bite)

These enchiladas don’t skimp on the filling. They are generously filled. If you don’t like a lot of filling, you can halve all the filling ingredients.

This chicken filling is quite delicious. Made with pulled cooked chicken, cream cheese, sour cream and salsa, it has tons of creamy flavor. Salsa is the perfect shortcut because it adds tomatoes, onions, peppers, and garlic into the topping without ever having to peel, chop, or cook a single vegetable.

Let’s talk about tortillas.

Most authentic Mexican-style enchiladas call for corn tortillas. My family doesn’t like corn tortillas unless we’re making tacos. So I use flour tortillas. You should choose what your family likes.

Just keep in mind that corn tortillas will hold up a little better as flour tortillas can get a little soggy. It’s a risk we’re willing to take because even if they fall apart, they’ll still taste great.

Use the filling of your choice. (Stacey Little / Southern Bite)

As for the chicken in the filling, you will need about 4 cups of shredded cooked chicken. Many grocery stores sell packages of shredded cooked chicken in the deli section, which makes it even easier. You will need about 1 pound if you buy it this way. You can also take a roast chicken and shred the meat. And, of course, you can cook chicken breasts and shred them. Cooking it in the slow cooker is also a great option.

Creamy Chicken Enchiladas

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 8

Ingredients

  • 4 cups shredded chicken (about 1 pound)
  • 1 block of cream cheese (8 ounces)
  • ½ cup sour cream
  • ½ cup chunky salsa
  • 8 tortillas (8 inches)* (corn or flour)
  • 1 package (8 ounces) shredded Monterey Jack cheese (2 cups)
  • 1 can (10 ounces) green enchilada sauce (1¼ cup) (I prefer Las Palmas or Hatch brand.)

Instructions

  1. Preheat oven to 350 degrees and lightly spray a 9-inch by 13-inch baking dish with nonstick cooking spray. Put aside.
  2. Place the cream cheese in a small bowl and cover it with a paper towel. Microwave for 15 second intervals until very soft.
  3. In a large bowl, combine softened cream cheese, sour cream and salsa until smooth.
  4. Add the chicken and stir to combine.
  5. Heat tortillas according to package instructions.
  6. Pour about half of the enchilada sauce into the bottom of the prepared pan.
  7. Place about ½ cup of the chicken mixture in the center of each tortilla.
  8. Top each with a good tablespoon of cheese.
  9. Roll up each tortilla tightly and place in the dish, seam side down.
  10. Pour the remaining enchilada sauce over the tops of the enchiladas and sprinkle the remaining cheese on top.
  11. Wrap the dish tightly in aluminum foil and bake for 30 to 35 minutes. To lightly brown the tortillas, remove the foil during the last 5 minutes of cooking.
  12. Top as desired.

Remarks

Corn tortillas are traditional, but my family prefers flour.

This recipe originally appeared on SouthernBite.com. For more great recipes visit the website or check out ”The Southern Bite Cookbook.”

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