Thursday, September 9, 2010

Creamy Chicken Enchiladas

In my prior post for "Enchilagnas," I mentioned getting meal deliveries through our local chapter of MOMS Club after I had Son #2. Having friends deliver hot meals at the end of an exhausting day was THE BEST! I got great meals but my FAVE, FAVE, FAVORITE!!! during the two week rotation was White Chicken Enchiladas from my sweet friend SL. I had never eaten a white sauce enchilada until she brought them over and I was HOOKED! They were one of my go-to recipes for the past six years and I make them often for friends and fam. They seem so fancy but they're the easiest dish to make and they taste amazing. In Feb., I started to blog about SL's awesome enchiladas but never got around to finishing it because I was trying to duplicate the white sauce from Amigo's in Bishop, CA. 

I LOVE Mexican food and I was on a hunt for new Mexican recipes to try. Last week, HW, a good friend from high school sent me a recipe for her Mom's enchiladas. The sauce base was the same as SL's white sauce but the addition of chicken bouillon cubes in HW's sauce added a new dimension to the sauce. WOW! The fam enjoyed EVERY bite! DEEEELISH!!!

I've since made a combination of the two white enchiladas. I used the salsa verde chicken mixture from SL's enchiladas but used HW's sauce. It was the perfect combo!

This creamy chicken enchilada is delicious. 

A buttery tomato and onion chicken mixture. YUM!

Creamy Chicken Enchiladas

Yield: 10 enchiladas in 13x9" pan.

  • 10 soft taco size flour tortillas (or use 12 corn tortillas)
  • 1 lb jack cheese, shredded (I used ~ 1/2 lb, just enough for a thin layer over enchiladas.)
  • 1/2 onion, minced
  • 2-3 tbs butter 
  • 2 chopped tomatoes
  • 4-6 oz green chiles, diced
  • 15 oz corn, drained (optional)
  • 15 oz black beans, drained and rinsed (optional)
  • 4 chicken breasts, cooked and cubed
  • 1 pint heavy cream
  • 4 chicken bouillon cubes
  1. Preheat oven to 350F.
  2. Melt butter over med. high heat and brown onion. 
  3. Add tomatoes and simmer 5 mins.
  4. Next, add chicken and simmer 20 mins.
  5. While chicken mixture is simmering, make the sauce. Dissolve bouillon cubes in the cream and stir well.
  6. Stack tortillas and place chicken mixture across "end" of tortilla nearest you. Roll and place seam-side down in dish. Continue with remaining tortillas.
  7. If you have leftover chicken mixture, add it to the sauce and mix well.
  8. Pour sauce over top of enchiladas and spread evenly over entire dish. 
  9. Add cheese over enchiladas, cover with foil and bake 25-30 mins or until bubbly. ENJOY!
Note: If you don't have time to make the tomato and onion mixture for the chicken, you can use 14-16 oz of salsa verde instead for the filling.

Source: Adapted from SL's and HW's White Chicken Enchiladas.

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