Whit's Chicken Enchiladas Recipe
Wonderful, cheesy chicken enchiladas that are easy to prepare. Everyone I have made these for loved them! These are great with a little salsa, guacamole and sour cream on top!
This is our favorite base recipe for enchiladas! My kids absolutely love it! We experiment every time with different ingredients here and there. Pepper-jack cheese is definitely a favorite here. Sometimes when I've had a long day and don't feel like making enchiladas, I'll use this recipe and just layer it like a lasagna...it's excellent like that too! I cook extra boneless/skinless chicken breasts, and freeze them to make putting this dinner together faster.
I cut the amount of chicken in half and added a can of black beans in its place. I was worried about the filling being bland so I added half a packet of fiesta ranch dip mix. I also topped it off with black olives and chopped green onions. The cream over the top really made this recipe. It was lovely!
LOVED this recipe! Made it exactly per directions the first time, then experimented the 2nd, 3rd and 4th times! I used canned chicken broth to cook the breasts in, plus added 1/2 envelope taco seasoning mix as the chk was boiling. Also, I threw in some boneless, skinless chicken thighs to add some flavor. I also sauteed 1/2 large onion and 1/2 green pepper chopped with the garlic/jalapeno (seeded)/chilies mix. To the cheese mix, I used Jack/Colby/Cheddar cheeses; 3/4 c. salsa and 1/2 small can red enchilada sauce. I also added the chk broth to the mix instead of water (and used almost 1 c.). Finally, I poured the rest of the red enchilada sauce on top of the enchiladas after I used the heavy cream. Perfect, perfect, perfect!!! Thank you, Whit for this fabulous base recipe! I never would have thought to make these at home and now have a blast trying out new add-ins!
This is a wonderful recipe, restaurant quality. I did tweak a couple of things but it wasn't a significant tweak, just added about 1/2 cup of Carlita's mild enchilada sauce to the bottom of the baking dish before putting the enchiladas in there. I also warmed the cream in the microwave and dipped each tortilla in it separately just before filling them. The tortilla folds and holds together easier that way and I use less cream. I then poured the red enchilada sauce over the top... you could use green/verde if you wanted to. This is a very versatile recipe. I can only find Carlita's brand at Shoppers and normally we get the medium but they were out of it. Otherwise, and except for using low fat cream cheese, I kept everything else the same. It was delish and easier than most other recipes I've found for enchiladas! I served the Carlita's enchilada sauce on the side in case anyone wanted to use it. I should look for an enchilada sauce recipe on this site to use next time. The 10 inch toritillas are enormou
This recipe is awesome!! To make it easier for me, I just cook boneless, skinless chicken tenderloins right in the oil and saute till tender and then add the other ingredients to that. I also use one can of enchilada sauce poured over the cream. Very rich and delicious. Have made this several times and will continue to do so.
I love this recipe, but have added my own twist. I saute an onion and green pepper, and then add the chile pepper & jalapeno. After assembling the enchiladas, I pour one can of diced tomatoes (with green chiles added) and then add the rest of the Monterey Jack cheese and cream. It's delicious!
Your family will love this dish of creamy chicken breast meat and green chili enchiladas baked with cheese.