Monday, April 30, 2012

White Chicken Enchiladas

I was part of a dinner group a few years ago and one of the gals brought over some White Chicken enchiladas. They were really good and my hubby even said he liked them almost as much as he likes my regular Red Enchiladas. After perusing the blogosphere for a bit looking for a good recipe, I found a few that looked interesting, but I really wanted this one gal's recipe. I finally got around to asking her for it and decided to combine it with a few of the other recipes I'd found to make the ultimate White chicken enchiladas. I must say- this one turned out pretty dang good! It's a bit different, but really good. Hopefully you'll enjoy the change-up from regular old red enchiladas.

Combination of recipes from HERE and HERE and my friend Ashley.

Here's what you'll need:

3 c. cooked, shredded chicken
1 can rotel tomatoes
8 oz. cream cheese, softened
1/2 can cream of mushroom soup
1/2 c. green salsa, divided
1 lb. shredded cheese, divided (colby or cheddar works great)
1 sm. can diced green chilis
Taco seasoning
8-10 Tortillas
1 pint heavy whipping cream

What to do:
Preheat oven to 350.

Note: I like to boil frozen chicken breasts (about two large breasts make 3 c. shredded chicken) in Taco seasoning for this recipe. I don't have to worry about burning it this way and it just cooks relatively quickly with no mess. Once the breasts are finished, it works great to stick them in a kitchen aid with the paddle attachment to shred them.

Combine the shredded chicken, softened cream cheese, drained rotel tomatoes, cream of mushroom soup, 1/4 c. green salsa, green chilis and 1/2 c. shredded cheese. Add taco seasoning to taste. (I like mine really flavorful, so I add anywhere from 1 T. to 2 T.)

Place 2-3 T. chicken mixture down the middle of each tortilla. Roll and place in 9x13 pan. I can usually fit 8-9 tortillas in one pan.

Once all the tortillas are rolled an in the pan, cover with 1 pint heavy whipping cream mixed with 1/4 c. green salsa. I know this sounds odd- but just coat all the enchiladas in this thick goodness (and try not to think of the calories... but rather the creamy yummyness!).

Bake in preheated oven for 30-35 minutes.

Garnish with tomatoes, olives, lettuce, sour cream and salsa and enjoy!