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Before you jump to Cara's White Chicken Enchiladas recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater
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Using your best judgment is just another one of the many ways that you may make healthy decisions from a lunch menu. This is best done by analyzing meal pictures on a single menu. It is also recommended that you avoid foods teeming with oatmeal, cheese and sour cream. If your selection includes these fattening condiments, be sure to ask for a lesser amount.
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We hope you got benefit from reading it, now let’s go back to cara's white chicken enchiladas recipe. To cook cara's white chicken enchiladas you only need 15 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Cara's White Chicken Enchiladas:
- Prepare Meats
- Take 2 lb shredded, cooked chicken. I cook breasts or tenders in a slow cooker, but any kind or method is up to you
- Use vegetable
- You need 1 can Small can Rotel, I used original. Any variety will work, depending on your level on spice desired
- Get 2 clove garlic, minced. Fresh or jarred is your choice. This goes in with the chicken for the slow cooker
- Use 1/2 cup chopped or sliced onion. Also for the slow cooker. If u don't want to have onion in chicken mixture, Slice large to make removal easier bit still benefiting from flavor
- Use Dairy
- Use 2 packages cream cheese (8oz each). I let mine sit out a few hours to get room temperature
- Prepare 1 lb Monterey Jack Cheese, shredded. Any Cheese may be used if you prefer something different
- You need 8 oz Small container of sour cream. I used only about half the container
- Prepare 1 cup milk
- Use other
- Use 1 packages white corn tortillas 20pk
- Get 1 salt, pepper, cumin, fajita seasoning, garlic powder. Each is to your own taste & preference. I used the seasonings for the chicken & in the sauce
- You need 3 cup chicken broth
Instructions to make Cara's White Chicken Enchiladas:
- Slow cooker: Add chicken broth, onions, garlic, seasonings & chicken. Cover & cook on low 6-8 hrs or high 4 hours.
- Shred cooked chicken & reserve broth. Remove onions if desired. Place chicken in a skillet with 1/2 cup of broth to keep moisture. Simmer on low.
- In a different skillet, add remaining broth, 2 pkgs of cream cheese, 1 can rotel, 1/2 container of sour cream, 1 cup milk & 1/2 of the shredded cheese. Season as desired & keep on medium heat. Stir frequently to help cheeses melt.
- Once the sauce is completely liquid, you can test the flavor to see if more seasonings need to be added. Lower heat to simmer (low)
- Next, spoon about 1/2 cup to 1 cup of sauce over the shredded chicken. Stir & coat well. This will help keep it together when spooning in tortillas.
- Lightly coat the bottom of a 9×13 pan with sauce to prevent sticking & burning during baking.
- Dip one side of tortilla in sauce & lay that side down in baking dish. The dry side is where you will spoon the chicken. Roll up, seam side down. Repeat until you run out of space or chicken, or tortillas!
- Remaining sauce & chicken(if any) now gets poured over the enchiladas. Top with remaining cheese. Bake at 350° for 20 min, covered. Uncover another 10min. Let sit 10-15min before eating. This prevents the sauce from being too runny when serving. Enjoy!
These white chicken enchiladas are my family's favorite! Meanwhile, melt butter in a pan on medium heat. Once butter is melted, add flour, stir well to combine. Sprinkle the chicken breasts with salt and pepper and drizzle with the olive oil. Made with corn tortillas instead of flour ones, this is a creamy, delicious, decadent dinner!
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