White Cheese Enchiladas Recipes

CHEESE ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F.
• Heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.
• Mix together the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos and 2 1/2 cups of the grated Cheddar in a bowl.
• Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce. Lay a tortilla on a plate, then spoon a good 2 to 3 tablespoons of the sour cream mixture in the middle. Roll the tortilla, then place it seam-side down in a 9-by-13-inch baking pan. Repeat with the remaining tortillas and sour cream mixture.
• Cover the dish with the remaining 1 1/2 cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.
• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes and some salt and pepper and cook for 2 minutes. Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil. Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.
• Let the mixture cool slightly, then transfer to a blender and puree until smooth.
• The sauce will keep in the refrigerator for up to a week and can also be frozen.

WHITE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 pan.
• Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
• In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
• Pour over enchiladas and top with remaining cheese.
• Bake 22 min and then under high broil for 3 min to brown the cheese.
• *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.

CHICKEN ENCHILADAS...WHITE SAUCE...RICH!

Steps:

• In medium saucepan, melt butter. Stir in flour, add chicken stock, heat and stir until thickened and bubbly.
• Add sour cream, green chilies and cayenne. Remove from heat.
• In a separate bowl, toss cooked chicken and chopped onion. To this bowl, add 3/4 cup sauce mixture from the saucepan. Stir well.
• Fill each tortilla with scant 1/3 cup chicken mixture, roll up and place seamside down in oblong greased casserole.
• Pour remaining sauce on top.
• Bake at 350 for 30 minutes, covered.
• Remove from oven, take off foil and sprinkle cheese over top.
• Return to oven or just let it sit on the stovetop while you call everyone to the table. Either way, the cheese will melt.

CREAMY WHITE CHICKEN ENCHILADAS

Steps:

• Place chicken breasts, water, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain off water. Shred chicken using 2 forks. Mix in green chiles.
• Combine chicken mixture with Monterey Jack cheese. Spoon some of the chicken filling into the middle of each tortilla and roll up tightly. Grease a 9x13-inch casserole dish; arrange filled tortillas in the dish.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Add water, chicken stock concentrate, and cumin; whisk until smooth. Cook over medium heat until thick and bubbly, about 5 minutes. Stir in Greek yogurt, pepper Jack cheese, and Monterey Jack cheese. Do not boil, as yogurt may curdle.
• Pour sauce over enchiladas in the casserole dish.
• Bake in the preheated oven until cheeses melt, about 22 minutes. Broil on high until top browns, about 3 minutes.

WHITE CHEESE SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Reduce heat to medium-low, and stir in shredded cheese until melted. Mix in sour cream and green chilies, and cook, stirring occasionally just until heated through. Do not allow to boil.

CHEESY SEAFOOD ENCHILADAS

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add shrimp and snapper; cook until shrimp turn pink, 5-7 minutes. Remove from pan., In the same pan, cook and stir salsa, cream cheese, chiles and salt over medium heat just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat., Spread 1 cup cheese sauce into a greased 13x9-in. baking dish. Gently stir remaining cheese sauce into shrimp mixture. Place 1/3 cup shrimp mixture off center on each tortilla. Roll up and place in prepared dish, seam side down. Sprinkle with remaining cheese., Cover and bake until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro before serving.

CHEESE ENCHILADAS

Steps:

• Preheat the oven to 375°F and have ready a greased 9x13" baking dish. Combine both the Monterey Jack and Cheddar cheese in a mixing bowl and set aside.
• Add the butter to a large sauté pan over medium heat. As soon as the butter has melted, add sprinkle in the flour and whisk to combine. Add the beef broth in one big splash at a time, whisking well after each addition. Add the chili powder, cumin, salt, pepper, and paprika and whisk to combine.
• Allow the mixture to come to a simmer, and reduce the heat as needed to maintain it. Simmer for about 5-7 minutes, stirring occasionally, until slightly thickened. Remove from the heat, ladle a scant cup of sauce across the bottom of the casserole dish, and set the remaining sauce aside.
• Working in batches of 4, wrap the corn tortillas in a damp paper towel and place them on a microwave-safe plate. Microwave for about 30 to 45 seconds, or until very pliable and soft.
• As the corn tortillas come out of the microwave, stuff them with about 2 tablespoons of cheese, roll tightly, and place seam-side down in the casserole dish in two rows of six. Pour the remaining sauce over the enchiladas and top with the remaining cheese.
• Cover with aluminum foil and bake for 20 minutes. Uncover and bake for an additional 5 minutes. Allow to cool for about 10 minutes, then serve and enjoy!

WHITE CHICKEN ENCHILADAS

Steps:

• Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.
• Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.
• In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.
• To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
• Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you'd like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.
• Serve with picante sauce, if desired.
• Faint. Repeat as needed.

WHITE CHICKEN ENCHILADAS

Steps:

• Spray a 9 X 13-inch baking dish with cooking spray and set aside. Preheat oven to 350 degrees.
• In a small bowl, combine chicken and 1 cup of Monterey Jack cheese. Fill tortillas with this mixture and roll each one up then place seam side down in the prepared pan.
• Melt the butter in a skillet. Sprinkle flour over melted butter and whisk to combine. Cook for 1 minute to remove the flour taste. Remove the skillet from heat and whisk in broth. Place back on the heat and cook until the mixture has thickened and is bubbly. Cool sauce for 3-5 minutes. (Don't skip this step- if the sauce is too hot and you add the sour cream it will curdle it-yuck!) Add sour cream and chilies and stir until sauce is smooth and sour cream is completely dissolved.
• Pour sauce over enchiladas and add remaining cheese over top. Bake in preheated oven for 20-25 minutes or until enchiladas are heated through and sauce is bubbly. Turn on the broiler and broil until the top is nicely golden. Top with chopped green onions and serve.

THE BEST CREAMY CHICKEN ENCHILADAS RECIPE EVER

Steps:

• Step 1: Preheat oven to 350 degrees.
• Step 2: Prepare the sauce by sautéing the onion, garlic, and pepper in the butter in a medium saucepan.
• Once the onion is cooked and translucent, stir the flour into the sour cream and add to the onion mixture.
• Then, stir in the chicken broth and diced green chilis. Stir constantly and cook until mixture gets thick and comes to a boil.
• Remove from heat and add 1/2 cup of the grated cheese.
• Stir in 1/2 cup of the sauce to the diced chicken.
• Step 3: To assemble the easy enchiladas, place about 1/4 cup filling in strip down the middle of each tortilla.
• Roll up the tortillas and place seam side down in a 7 x 11 inch baking pan.
• Continue assembling all the enchiladas until the sauce is gone.
• Step 4: Pour remaining creamy white sauce over the top of the enchiladas, and top with remaining cheese.
• Step 5: Bake covered with foil at 350 degrees for 35 minutes or until heated through. Then, uncover and bake 5 -10 minutes more.

WHITE CHICKEN ENCHILADAS (CREAMY GREEN CHILE)

Steps:

• Preheat oven to 350F. Spray a 9x13 inch baking dish with nonstick spray.
• In a large bowl, stir together the chicken, enchilada sauce, 1 cup cheese, 7 ounces green chiles, and onion.
• Place 2-3 tablespoons of the chicken mixture and fill each tortilla down the center, rolling to close. place in the baking dish, seam side down. I put 8 tortillas along the long side of the baking dish and then squeezed in the extra two along the side.
• Make the cheese sauce.
• In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour until smooth.
• Pour in the chicken broth and whisk to combine. Allow to simmer and thicken for 2-3 minutes.
• Stir in the sour cream and remaining 7 ounces green chiles.
• When bubbling, stir in 1 cup cheese and stir until melted and smooth.
• Pour the sauce over the enchiladas, fully covering. Top with the last remaining 1/2 cup cheese.
• Bake for 25-30 minutes or until bubbly and slightly browned. Garnish with cilantro.
• Enjoy!

CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F.
• Warm corn tortillas on a hot skillet for a few seconds on each side.
• Pour 1/4 cup of the enchilada sauce into the bottom of a 9x13'' pan. Fill each corn tortilla with a handful of cheese (reserving about 1/2 cup for sprinkling over the top, at the end).
• Roll tightly, and place seam side down in the pan. Pour remaining enchilada sauce over the top. Top with remaining 1/2 cup of cheese.
• Bake for 20-25 minutes or until hot and bubbly. Remove from oven and top with shredded cabbage, cotija cheese, tomatoes, and sour cream.
• Serve with a side of Mexican Rice.