• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

Chicken Enchiladas With A Creamy White Sauce

Ingredients

Filling

Ingredients:

– 12 corn tortillas

– 1 cooked chicken breast, shredded

– 2 green chilies, diced

– 1 red onion, diced

– 1 red bell pepper, diced

– 1 can of black beans, rinsed and drained

– 1 cup of shredded cheddar cheese

– 1 cup of shredded Monterey Jack cheese

– Salt and pepper to taste

Filling:

– 1 cup of sour cream

– 1 cup of milk

– 2 tablespoons of cornstarch

– 1 teaspoon of garlic powder

– 1 teaspoon of onion powder

– half teaspoon of salt

– 1/4 teaspoon of black pepper

1 pound boneless, skinless chicken breasts, cooked and shredded

Ingredients:

1 pound boneless, skinless chicken breasts, cooked and shredded

1 (15 ounce) can black beans, rinsed and drained

Ingredients:

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can corn, drained

Ingredients:

1 (15 ounce) can corn, drained

1 (4 ounce) can diced green chiles, undrained

Ingredients

1 (4 ounce) can diced green chiles, undrained

1/2 cup chopped onion

1/2 cup chopped onion

1/2 cup chopped green bell pepper

– 1/2 cup chopped green bell pepper

1/4 cup chopped cilantro

Ingredients:

• 1/4 cup chopped cilantro

1 teaspoon chili powder

1. 1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon ground cumin

1/4 teaspoon salt

Ingredients

1/4 teaspoon salt

1/4 teaspoon black pepper

Black pepper is a versatile spice produced from dried and ground peppercorns. In this recipe for Chicken Enchiladas with a Creamy White Sauce, 1/4 teaspoon of black pepper is used to reinforce the flavors of the filling. This quantity supplies a refined peppery observe with out overpowering the other elements.

Black pepper is a good supply of antioxidants and has been linked to various well being advantages, including lowering inflammation and enhancing digestion. Its pungent flavor adds depth and heat to dishes, making it a popular ingredient in many cuisines around the globe.

When using black pepper on this recipe, it is necessary to add it progressively and taste the filling as you go. This lets you modify the quantity of pepper to your desired degree of spiciness.

Sauce

– Chicken

– Enchilada Sauce

– White Sauce

– Cheese

– Sour Cream

– Onion

– Cilantro

– Tortillas

1 (12 ounce) can evaporated milk

Ingredients

• 1 (12 ounce) can evaporated milk

1 (10.75 ounce) can cream of chicken soup

– 1 (10.75 ounce) can cream of chicken soup

1/2 cup sour cream

Ingredients

1. half cup sour cream

1/4 cup chopped green onions

Ingredients:

1/4 cup chopped green onions

1 teaspoon chili powder

Ingredients:

• 1 teaspoon chili powder

1/2 teaspoon floor cumin

1/2 teaspoon floor cumin

1/4 teaspoon salt

Ingredients:

1/4 teaspoon salt

1/4 teaspoon black pepper

Ingredients

1/4 teaspoon black pepper

Tortillas

Ingredients:

• 1 bone-in, skin-on chicken breast (about 1 pound)
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 (4 ounce) can chopped green chiles, undrained
• 1 (10 ounce) can diced tomatoes with green chiles, undrained
• 1 (1.25 ounce) package taco seasoning mix
• 12 (6 inch) corn tortillas
• 8 ounces reduced-fat sour cream
• 1/2 cup all-purpose flour
• 2 cups milk
• 1/2 teaspoon floor black pepper
• 1 cup shredded sharp cheddar cheese
• 1/4 cup chopped recent cilantro

12 (6 inch) corn tortillas

Ingredients:

12 (6 inch) corn tortillas

Topping

Ingredients:

– 1 pound of boneless, skinless chicken breasts

– 1 (10.seventy five ounce) can of cream of chicken soup

– 1 (10 ounce) can of diced tomatoes and green chilies, undrained

– 1 (4 ounce) can of diced mild green chilies, undrained

– 1 (8 ounce) package deal of cream cheese, softened

– 1 cup of shredded cheddar cheese

– 12 corn tortillas

Toppings:

– Sliced black olives

– Shredded lettuce

– Diced tomatoes

– Sour cream

– Guacamole

1 cup shredded cheddar cheese

1 cup shredded cheddar cheese

1/2 cup chopped green onions

Ingredients:

1/2 cup chopped green onions

Instructions

Filling

Ingredients:

-12 corn tortillas

-1 cup cooked and shredded chicken

-1 onion, chopped

-1 bell pepper, chopped

-1 jalapeno pepper, seeded and minced (optional)

-1 cup sour cream

-1 cup milk

-1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

-1/2 teaspoon salt

-1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 350 levels F (175 levels C).

2. In a big skillet, prepare dinner the chicken, onion, bell pepper, and jalapeno over medium warmth till the chicken is cooked by way of and the vegetables are softened.

3. In a medium bowl, whisk collectively the sour cream, milk, cheese, salt, and black pepper.

4. Dip each tortilla within the sour cream combination and fill with the chicken mixture. Roll up the tortillas and place them in a 9×13 inch baking dish.

5. Pour the remaining sour cream combination over the enchiladas.

6. Bake for 20 minutes, or till the enchiladas are heated through and the cheese is melted.

7. Serve immediately.

In a big bowl, mix all the filling elements. Stir to combine.

In a big bowl, combine all the filling components. Stir to combine.

Sauce

Instructions:

1. Cook chicken breasts in a big skillet over medium warmth until now not pink. Shred chicken and put aside.
2. In the same skillet, melt butter over medium heat. Stir in flour and cook dinner for 1 minute, whisking continually.
3. Gradually whisk in milk till smooth. Bring to a boil, then scale back warmth and simmer for 5 minutes, or until thickened.
4. Stir in sour cream, green chiles, salt, and pepper. Remove from heat.
5. Spread about 1/4 cup of the sauce within the bottom of a 9×13-inch baking dish.
6. Warm tortillas in the microwave or oven till pliable.
7. Spoon about 1/4 cup of the chicken mixture down the center of every tortilla. Roll up tortillas and place in the ready baking dish.
8. Pour the remaining sauce over the tortillas. Sprinkle with cheese.
9. Bake at 350 levels F for 20-25 minutes, or till the cheese is melted and bubbly.
10. Top with Sour Cream Chicken Enchilada Casserole cream, salsa, and guacamole, if desired.

Sauce:

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 2 cups milk
• 1/2 cup sour cream
• 1 (4-ounce) can diced green chiles, drained
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

In a medium bowl, whisk collectively all of the sauce elements.

In a medium bowl, whisk collectively the entire sauce elements.

Assembly

Instructions:

Assembly:

1. Prepare the filling:

1. Heat the oil in a large skillet over medium warmth.

2. Add the chicken and cook until browned on all sides.

3. Add the onion, green pepper, and chili powder and cook till softened.

4. Stir in the beans and corn and cook until heated through.

5. Season with salt and pepper to taste.

2. Prepare the sauce:

1. In a medium saucepan, whisk collectively the butter, flour, and milk until smooth.

2. Bring to a boil over medium heat, stirring continuously.

3. Reduce heat and simmer for five minutes, stirring occasionally.

4. Season with salt and pepper to taste.

3. Assemble the enchiladas:

1. Preheat oven to 350°F (175°C).

2. Spread 1 cup of the sauce within the backside of a 9×13 inch baking dish.

3. Place a spoonful of the filling down the middle of each tortilla.

4. Roll up the tortillas and place seam side down in the baking dish.

5. Pour the remaining sauce over the enchiladas.

6. Cover with aluminum foil and bake for 20 minutes.

7. Uncover and bake for an additional 5 minutes, or until the sauce is bubbly and the tortillas are heated by way of.

Spread half of the sauce within the bottom of a greased 9×13 inch baking dish.

Spread half of of the sauce in the bottom of a greased 9×13 inch baking dish.

Dip every tortilla within the remaining sauce and fill with about half of cup of the filling. Roll up the tortillas and place them seam facet down in the baking dish.

Dip every tortilla within the remaining sauce and fill with about half cup of the filling. Roll up the tortillas and place them seam aspect down within the baking dish.

Pour the remaining sauce over the tortillas.

• Pour the remaining sauce over the tortillas.

Sprinkle with the cheddar cheese and green onions.

1. Preheat oven to 375°F (190°C).

2. Spray a 9×13-inch baking dish with nonstick cooking spray.

3. Spread the shredded chicken within the bottom of the ready baking dish.

4. Combine the enchilada sauce, sour cream, and chopped green chiles in a medium bowl.

5. Spoon the sauce over the chicken, spreading it evenly.

6. Sprinkle the cheddar cheese and green onions over the sauce.

7. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Baking

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium skillet, cook the chicken over medium warmth till brown and cooked by way of. Drain off excess grease.
3. In a big bowl, mix the chicken, cheese, onion, cilantro, and chili powder. Stir until nicely mixed.
4. Spread half of cup of the sauce in the bottom of a 9×13 inch baking dish.
5. Place a tortilla within the dish and prime with 1/4 cup of the chicken combination. Roll up the tortilla and place seam side down in the dish.
6. Repeat with the remaining tortillas and chicken combination.
7. Pour the remaining sauce over the enchiladas. Sprinkle with the remaining cheese.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Let stand for 5 minutes earlier than serving.

Bake at 350 degrees F for 2530 minutes, or until the cheese is melted and bubbly.

Preheat oven to 350 levels F (175 levels C).

Spread 1 cup of the white sauce within the bottom of a 13×9 inch baking dish.

Fill every tortilla with 1/4 cup of the chicken mixture, 1/4 cup of the cheese combination, and 1 tablespoon of the white sauce.

Roll up the tortillas and place them, seam aspect down, within the baking dish.

Pour the remaining white sauce over the tortillas.

Bake for 25-30 minutes, or until the cheese is melted and bubbly.

Let stand for 10 minutes before serving.

Let stand for 5 minutes earlier than serving.

– Wrap the enchiladas in a damp paper towel and place them within the microwave for 1-2 minutes, or until heated by way of.

– Alternatively, you can heat the enchiladas in a skillet over medium heat until warmed via.

– Let stand for five minutes before serving.