White Chicken Enchiladas

Name: White Chicken Enchiladas recipe
Prep time: 25 min
Cook time: 1 h
Yield: 7 enchiladas
Cuisine: Global
Ingredients: 3 (7 ounce) skinless, boneless chicken breast halves; 3 tablespoons olive oil; 2 teaspoons; salt and ground black pepper to taste; ⅔ cup; ½ cup diced onion; 2 (8 ounce) cans diced green chile peppers, divided; 5 ounces cream cheese, softened; 1 small jalapeno pepper - stemmed, seeded, and diced; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon chili powder; ½ teaspoon dried oregano; 1 (10.5 ounce) can condensed cream of chicken soup; 5 ounces milk; ½ cup shredded white Cheddar cheese; 7 (8 inch) flour tortillas; 12 ounces shredded Mexican-blend cheese

by Constance Lacroix 1 year ago

0 (0)

1 hour

703.3 kcal

42 g carbs

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Description

Yummy white chicken enchiladas!

Ingredients

3 (7 ounce) skinless, boneless chicken breast halves
3 tablespoons olive oil
2 teaspoons
salt and ground black pepper to taste
⅔ cup
½ cup diced onion
2 (8 ounce) cans diced green chile peppers, divided
5 ounces cream cheese, softened
1 small jalapeno pepper - stemmed, seeded, and diced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon dried oregano
1 (10.5 ounce) can condensed cream of chicken soup
5 ounces milk
½ cup shredded white Cheddar cheese
7 (8 inch) flour tortillas
12 ounces shredded Mexican-blend cheese

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. Rub chicken breasts on both sides with olive oil, then sprinkle with fajita seasoning, salt, and pepper. Place on the prepared baking sheet.
3. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and allow to cool. Keep oven on.
4. Shred chicken, discarding any extra fat or tough bits. Place in a large bowl with nacho dip, onion, 1 can chile peppers, cream cheese, jalapeno, cumin, garlic powder, chili powder, oregano, and salt to taste; mix to combine.
5. Combine condensed soup, remaining can of green chile peppers, milk, and Cheddar cheese in a pan over medium heat. Stir to combine and cook until sauce is heated through, 3 to 5 minutes. Transfer 1/4 cup sauce to the bottom of a 9x13-inch baking dish. Leave remaining sauce in the pan.
6. Distribute filling evenly amongst tortillas, then sprinkle 2 tablespoons Mexican cheese on each. Transfer enchiladas to the baking dish and pour remaining sauce over top. Sprinkle with remaining Mexican cheese.
7. Return to the oven and bake until cheese is hot and bubbly, about 20 minutes. Serve hot.