Recipe: Creamy Chicken Enchiladas – Alabama NewsCenter

Here are two points I discovered in establishing this recipe for my Creamy Hen Enchiladas:

  1. Finding the right enchilada sauce is key to building this dish.
  2. It is tricky to make white chicken enchiladas appear very good in images.

Okay. That’s not completely true. I by now knew choosing the appropriate enchilada sauce was significant. My recipe for 5-Ingredient Beef Enchiladas uses crimson enchilada sauce, so I purchased all the makes available to me and did a flavor exam. The Hatch brand name was the winner.

For this recipe I realized I desired to use eco-friendly enchilada sauce. So we bought all the various manufacturers we could come across and threw in a couple crimson sauces for comparison. I definitely anticipated the Hatch model to be my favourite all over again, but I was surprised. The Las Palmas was the most flavorful – by significantly. And, truthfully, all of the green sauces we tasted have been much better than any of the reds. In reality, I’m on the lookout to uncover the Las Palmas purple sauce so I can review it to the Hatch.

So, what makes these enchiladas unique? Nicely, a few things…

They are pretty dang simple and call for only seven components. Though which is a handful of more than the past enchilada recipe I shared with y’all, it is even now not many.

Creamy Rooster Enchiladas have 7 ingredients. (Stacey Little / Southern Bite)

These enchiladas really don’t skimp on the filling. They are generously filled. If you never like a great deal of filling, you can minimize all the filling substances by 50 percent.

That chicken filling is very scrumptious. Designed with shredded cooked hen, cream cheese, sour product and salsa, it has tons of creamy taste. The salsa is the excellent shortcut as it provides tomatoes, onions, peppers and garlic into the filling without having ever owning to peel, chop or prepare dinner a solitary vegetable.

Let’s chat about tortillas.

Most genuine Mexican-model enchiladas call for corn tortillas. My loved ones is not massive on corn tortillas except if we’re generating tacos. So I use flour tortillas. You should choose regardless of what your family likes.

Just maintain in head that the corn tortillas will keep up a very little greater as the flour ones can get a tiny soggy. Which is a risk we’re keen to consider due to the fact even if they slide aside, they’ll still style wonderful.

Use the topping of your preference. (Stacey Tiny / Southern Chunk)

When it comes to the chicken in the filling, you’ll need to have about 4 cups of shredded cooked chicken. Lots of grocery stores offer deals of shredded cooked rooster in the deli part, which would make these even easier. You’ll will need about 1 pound if you are getting it that way. You can also get a rotisserie hen and shred the meat from that. And, of training course, you’re welcome to prepare dinner some rooster breasts and shred people. Cooking it in the slow cooker is a terrific possibility, way too.

Creamy Hen Enchiladas

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 8

Elements

  • 4 cups shredded hen (about 1 pound)
  • 1 (8-ounce) block cream cheese
  • ½ cup bitter cream
  • ½ cup chunky salsa
  • 8 (8-inch) tortillas* (corn or flour)
  • 1 (8-ounce) package shredded Monterey Jack cheese (2 cups)
  • 1 (10-ounce) can inexperienced enchilada sauce (1¼ cups) (I want Las Palmas or Hatch manufacturer.)

Directions

  1. Preheat the oven to 350 levels and evenly spray a 9-inch by 13-inch baking dish with nonstick cooking spray. Set aside.
  2. Area the product cheese in a smaller bowl and include it with a paper towel. Microwave for 15-second intervals right until quite delicate.
  3. In a big bowl, mix the softened product cheese, sour product and salsa together until eventually smooth.
  4. Incorporate the rooster and stir to blend.
  5. Warmth the tortillas in accordance to the bundle directions.
  6. Pour about 50 % of the enchilada sauce into the bottom of the ready pan.
  7. Location about ½ cup of the hen mixture down the heart of each and every tortilla.
  8. Leading each individual with a heaping tablespoon of the cheese.
  9. Tightly roll up just about every tortilla and place them in the dish, seam side down.
  10. Pour the remaining enchilada sauce around the leading of the enchiladas and sprinkle the remaining cheese above the leading.
  11. Tightly wrap the dish with aluminum foil and bake for 30 to 35 minutes. To brown the tortillas a very little, get rid of the foil during the past 5 minutes of cooking.
  12. Major as wished-for.

Notes

Corn tortillas are classic, but my household prefers flour.

This recipe at first appeared on SouthernBite.com. For extra good recipes, check out the web page or check out out ”The Southern Chunk Cookbook.”

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