Enchiladas done 4 ways = flavor overload in every bite! 🌶️🧀
Ingredients
🟣 White Chicken
1 tablespoon olive oil
½ yellow onion diced finely
2 teaspoons garlic minced
3 cups shredded chicken a rotisserie works perfectly
½ teaspoon salt
½ teaspoon pepper
8 large flour tortillas
2 cups Monterey Jack cheese shredded
For The Sauce
2 cups water
2 cubes chicken bouillon
3 tablespoons butter
3 tablespoons flour
1 cup sour cream
½ teaspoon salt
¼ teaspoon pepper
4 ounces green chilies
½ cup Monterey Jack cheese shredded
1 cup Mexican blend cheese shredded
🟣 Cream Cheese
1 ½ pound boneless skinless chicken breasts, cooked and shredded (Makes 3 cups)
8 ounces cream cheese, softened to room temperature and sliced into pats
½ cup heavy cream, room temperature
¼ cup chopped fresh cilantro (divide: 2 tablespoons for filling, 2 tablespoon for garnish)
1 teaspoon ground cumin
½ teaspoon fresh cracked black pepper
10 ounces diced tomatoes and green chilies, drained (I used Rotel’s chunky diced tomatoes and green chiles)
10 8 inch flour tortillas (17.5 ounce)
3 ½ cups freshly shredded colby jack cheese (divide: 2 cups for filling, 1 ½ cups for topping)
20 ounces red enchilada sauce, I used Old El Paso brand (two 10-ounce can)
½ cup sour cream, for garnish
½ cup pico de gallo, for garnish
🟣 White Chicken Skillet
3 tablespoons salted butter
½ cup yellow onions, diced
2 teaspoons minced garlic
3 tablespoons all-purpose flour
1 teaspoon cumin
1 teaspoon chicken bouillon
black pepper, to taste
2 cups water
1½-2 pounds boneless skinless chicken breast
3 Anaheim or Hatch chiles, drained (or a 7-ounce can diced green chiles)
2 teaspoons canola oil (not needed if using canned chiles)
¼ cup chopped fresh cilantro, plus more for garnish
4 ounces cream cheese
½ cup sour cream
3 cups grated jack cheese, divided in half
10 white corn tortillas, cut into bite-sized pieces
cayenne pepper, to taste
🟣 Lazy
22.5 ounces frozen beef & cheese taquitos
10 ounces enchilada sauce
4 ounces mild diced green chilis
8 ounces Colby jack cheese, shredded
1 tablespoon fresh cilantro, chopped