I created this dish by semi-combining two recipes I found on the internet. I wasn't crazy about either of the individual dishes so I combined bits and pieces of both of them to create my own unique recipe! Lucky for me it turned out amazing because I was making dinner for a few friends that evening! I hope you find it as delicious as we did!!
Kelsi’s White Chicken Enchiladas
Serves 5-7
Prep Time: 30 minutes
Bake Time: 35 minutes
4 large chicken breasts, cooked, shredded
1- 4oz. can green chilies
1 can cream of chicken soup, low fat, reduced sodium
1 8oz block of pepper jack cheese, shredded
4oz cream cheese, fat free, softened
1/2c cheddar cheese
8 oz sour cream, fat free
2 tbsp skim milk, 1 cup skim milk
3-4 jalapeños diced or 1/3cup jalapenos
Bundle of green onions diced
10 small flour tortillas
Dash of cumin
1 tsp paprika
¼ tsp cayenne pepper
Directions:
Preheat oven to 350. Wrap tortillas in foil and warm in heated oven for 10 minutes
In bowl 1, mix softened cream cheese, milk, and cumin until smooth, set aside
In bowl 2 (larger mixing bowl), mix sour cream, cream of chicken soup, milk, cayenne pepper, green chilies. Add ¼ of total shredded pepper jack cheese, add ¼ cup cheddar cheese. In medium sauce pan, heat until cheese is melted.
In small sauté pan, combine green onions, ½ of diced jalapeños, and ½ of green chilies with a dash of olive oil. Heat and set aside.
Combine shredded chicken with contents of Bowl 1. Add contents from sauté pan (green onions, jalapeños, and green chilies) to chicken mixture.
Lay out 5 tortillas and fill 1/3 of each tortilla with chicken mixture from Bowl 1.
Top with tablespoon of warm cheese mixture.
Roll up tortilla and place in 9x13 pan with seam down.
Repeat with other 5 tortillas.
Top with remaining cheese mixture.
Cover and bake for 30 minutes
Top with remaining pepperjack and cheddar cheese and bake for an additional 5 minutes uncovered.
Serve with Spanish rice for a tasty side dish!
