I’ve been wanting to try a Chicken Enchiladas in White Sauce for a while now. Don’t get me wrong, I love traditional enchiladas, but sometimes you just need a little change.
I’ll be honest, I’ve loved Mexican food since I first tried it. I adore spicy food! For a long time the only Mexican food I made was tacos or taco salad. After I had children (and retired) is when I really started cooking more and experimenting in the kitchen. I had more time on my hands and to be honest, it’s so much easier to stay home with little ones than load them up and go anywhere!
Besides when I eat at home
- I eat less
- I know exactly what’s in my food
- I cook with less fat so it’s healthier
- We spend more family time together – cooking, eating and talking
cleaning up would be the only down side of eating at home 🙂
I really liked the creamy sauce of these Chicken Enchiladas for change over the traditional red sauce.
- 2 T butter
- 1 large onion thinly sliced (1 cup) plus 1 small onion, chopped (1/4 cup) - divided
- 2 c chicken cooked and chopped
- 1/2 c died roasted red bell pepper
- 6 oz cream cheese cubed
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 4.5 oz cans diced green chiles
- 2 garlic cloves minced
- 2 tsp dried oregao
- 1 tsp ground cumin
- 1/2 tsp sugar
- 1 14.5 oz can chicken broth
- 10 7 inch flour tortillas
- 4 c shredded cheddar cheese 16 oz block if you're purchasing it not pre-shredded
- Melt butter in a large skillet over medium heat; add onions and cook 20 minutes or until caramelized. Reduce heat to low and add chopped chicken, roasted red bell pepper, cream cheese, salt and pepper. Stir until combined. Reduce heat to simmer.
- Pulse diced green chiles, onion, garlic, oregano, cumin and sugar in a blender or food processor until combined. Pour this mixture into a saucepan. Add chicken broth and boil over high heat. Cook 5 minutes or until slightly thickened. Remove from heat. Spread 1/3 of this chile mixture evenly on bottom of a lightly greased 13x9 inch baking dish.
- Spoon cream cheese chicken mixture down the center of each tortilla; roll up and place, seam side down on chile mixture in casserole dish. Repeat with all tortillas and chicken mixture.
- Top with remaining chile mixture; sprinkle with cheese.
- Bake at 375 degrees 20 to 25 minutes or until bubbly and cheese is melted.
- Allow to cool 5 minutes before serving.
You can freeze the chile mixture seperate from the filled tortillas for up to 4 weeks. Thaw in the refrigerator overnight. Prepare and bake as directed above after thawed.
I would start this meal with this creamy and Spicy Chorizo Queso
My Shrimp and Chorizo Quesadillas would also be good with it.
And top it all off with my Skinny Pomegranate Margarita!