Two sisters cooking and creating...and neglecting laundry. Welcome to our slice of the internet!

Tuesday, June 15, 2010

Creamy White Chicken Enchiladas

This is one of those recipes that we have had in our arsenal for years! A roommate introduced this recipe to me when she made them for dinner once. Up to that point, I had heard of red enchiladas and green enchiladas, never white! But as far as enchiladas go, the white ones she made blew the other 2 types out of the water! This recipe has since been modified 100 times over. In all honesty, I’ve never actually followed a recipe when making these because it is just a few simple ingredients that are thrown together (for lack of a better phrase). So for the sake of this blog, I wrote down what I did and in what amounts as I went. Every time I make them, I tell my 2 1/2 year old that these enchiladas are the reason Daddy fell in love with me.;) They really are that good! I hope you enjoy them as much as my family has!

Preheat oven to 350 degrees

3 large chicken breasts in baking dish, smothered in salsa verde. Bake 50 minutes until done through and tender.

Mix all ingredients below:

1 10 oz can cream of chicken soup

1 1/2 cups sour cream

1 4.5 oz can chopped green chilies

2 cups freshly grated Monterey Jack Cheese (cheddar is obviously great too, I just so happen to like the creamy, smooth flavor and texture of Monterey Jack. And better yet, it’s white!)

Once chicken is done baking, discard the salsa verde and juices it cooked in, chop it into cubes and add it to the mix above.

Place four corn tortillas in the bottom of a 13 by 9 in baking dish. They will overlap. Cover with half of the chicken mixture. Then layer 4 more tortillas and the rest of the chicken mixture on top. Sprinkle the top of the casserole with a generous amount of Monterey Jack cheese (again, cheddar is fine), and into the oven for 25-30 min. Once heated through and the cheese is melted turn on your broiler for an additional 3-5 minutes to get that beautiful golden bubbly effect on top. They are melty and gooey and delicious!

Recipe modified time and time again and amazing everytime, by Mom, Bri and Kar

images by Kar


Angela DiGiovanni said...

Made it, ate it, loved it!

Next time I am going to try putting the chicken in the slow cooker with the salsa verde to try to infuse it with more flavor. Then the chicken will be shredded goodness.

Thanks for your fun blog!

Frosted Productions said...

Love this recipe! I've made it so many times, one of my favorites from your blog.