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Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, white chicken enchiladas. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
These White Chicken Enchiladas are different than your traditional enchiladas - filled with chicken and cheese and covered in a creamy sour cream and green chile sauce. Pour over enchiladas and top with remaining cheese. These White Chicken Enchiladas have the easiest cream sauce you could ever make, super delicious, cheesy, gooey, melt in your mouth enchiladas!
White Chicken Enchiladas is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. White Chicken Enchiladas is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have white chicken enchiladas using 17 ingredients and 6 steps. Here is how you cook that.
Ingredients of White Chicken Enchiladas:
- Take sauce
- Make ready 1 packages white corn torillas
- Prepare 1 packages sour cream
- Prepare 1 Frozen chicken breasts
- Make ready 1 can enchilada sauce (green)
- Prepare 1 packages shredded monterrey jack cheese
- Make ready 1 can diced chilies
- Get 1 packages Frozen diced onion
- Prepare 2 avocados
- Get 1 lime juice
- Take 2 tomatoes
- Prepare 1 Fresh cilantro
- Take 1 chicken broth
- Get 1 ground black pepper
- Take 1 ground cumin
- Take 1 jalapeños
- Prepare 1 can Black beans
The only skill required is in measuring, the rest just works itself out! These White Chicken Enchiladas have become a family favorite! They are super easy to prepare, tasty as can be. The sauce is semi-homemade, but we'll just keep that our lil secret, okay?
How To Make White Chicken Enchiladas:
- Place thawed chicken beasts in a large skillet, add enough chicken broth and water until chicken is completely covered. Boil until chicken is full cooked (about 20 minutes). Pour out broth, remove chicken and shred with a fork. Add a touch of lime juice and set aside.
- Add diced tomatoes, onion, chopped fresh cilantro, chilis, cumin, black pepper and touch a lime juice to the skillet, cook through. Add shredded chicken and reduce heat to low and cover.
- For the sauce, mix sour cream, enchilada sauce, and diced avocados. Mix well and mash avocados as you are stirring, so that there are only a few small avocado bits remaining.
- Add chicken mixture into tortillas, roll and place side by side in a Pyrex dish.
- One all tortillas have been filled and rolled, pour sauce over the entire dish, the top with monterrey cheese. Finally, add about 3/4 of the can of black beans, sprinkled on top & jalapeños, as desired.
- Bake at 350 for about 20 minutes and enjoy!
White Chicken Enchiladas are ALL the rage, and for good reason. Creamy comfort food, yet not too rich. The best Creamy White Chicken Enchiladas! This is my original recipe for creamy white cheesy enchiladas. Even our pickiest eater loves them.
If you have practiced making the recipe over, don’t forget to share it with your friends or family. The recipe above has proven tasty, given you follow the guidelines well. Pleased practicing.
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