Author: Valerie@Snap-Peas
White Chicken Enchiladas
- 1 T. vegetable oil
- 2 boneless, skinless chicken breasts, cooked,shredded, and steamed with green chili sauce
- ¼ C green chili sauce for steaming chicken
- 2 (4 oz.) cans diced green chiles
- ½ tsp minced garlic
- ½ tsp. smoked paprika
- ½ tsp. ancho chili powder
- ⅛ tsp cinnamon
- 2 T. all-purpose flour
- ½ c. fat-free evaporated milk
- 4 oz. reduced-fat cream cheese
- 3 C shredded pepper jack cheese
- 2 cans green chili sauce
- 16 small white corn tortillas
- ⅔ c. green onions, sliced
- Cilantro
- Avocado slices
- Queso fresco (optional)
- Preheat oven to 350 F. Grease a 9x13-inch baking dish.
- Combine chicken, 1½ cans green chilies, garlic, paprika, chili powder, and cinnamon, in a bowl and set aside.
- Break the cream cheese into small pieces and divide into 3 stacks, set aside.
- Pour ⅓ can of green chili sauce with an equal amount of water in a sandwich size container, set aside.
- Heat vegetable oil in a large skillet over medium-low heat.
- Fry each tortilla for 10 seconds on each side - just enough to make them soft
- Dip the tortilla in the chili sauce/water mixture
- Place four tortillas in the bottom of the pan
- Layer ⅓ of the chicken mixture, ⅓ of the grated cheese, and ⅓ of the cream cheese.
- Repeat for a total of three layers, top the final layer with the last 4 cooked and dipped tortillas.
- In a bowl, combine the remaining green chili sauce and the flour with a whisk - some small lumps will remain.
- Stir in milk.
- Pour chili sauce and cream mixture all over the top of the enchiladas.
- Sprinkle with remaining shredded cheese.
- Top with green onions and remaining green chilies.
- Cover with greased foil, and bake for 10 minutes.
- Remove foil, and continue baking for 20-25 more minutes, or until hot, bubbly, and very lightly browned at the edges.
- Top with chopped cilantro, avocado, and crumbled queso fresco just before serving.
Recipe by snap-peas at https://www.snap-peas.com/2013/11/20/red-white-enchiladas/
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