White Chicken Enchiladas
Author: Valerie@Snap-Peas
White Chicken Enchiladas
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350 F. Grease a 9x13-inch baking dish.
  2. Combine chicken, 1½ cans green chilies, garlic, paprika, chili powder, and cinnamon, in a bowl and set aside.
  3. Break the cream cheese into small pieces and divide into 3 stacks, set aside.
  4. Pour ⅓ can of green chili sauce with an equal amount of water in a sandwich size container, set aside.
  5. Heat vegetable oil in a large skillet over medium-low heat.
  6. Fry each tortilla for 10 seconds on each side - just enough to make them soft
  7. Dip the tortilla in the chili sauce/water mixture
  8. Place four tortillas in the bottom of the pan
  9. Layer ⅓ of the chicken mixture, ⅓ of the grated cheese, and ⅓ of the cream cheese.
  10. Repeat for a total of three layers, top the final layer with the last 4 cooked and dipped tortillas.
  11. In a bowl, combine the remaining green chili sauce and the flour with a whisk - some small lumps will remain.
  12. Stir in milk.
  13. Pour chili sauce and cream mixture all over the top of the enchiladas.
  14. Sprinkle with remaining shredded cheese.
  15. Top with green onions and remaining green chilies.
  16. Cover with greased foil, and bake for 10 minutes.
  17. Remove foil, and continue baking for 20-25 more minutes, or until hot, bubbly, and very lightly browned at the edges.
  18. 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/