Are you looking for a delicious and tasty Tex-Mex meal idea? Well, you are in luck! This Chicken Enchilada Casserole and White Chicken Enchilada with sour cream sauce is sure to hit the spot. Not only is it full of incredible flavors, but it is also simple and easy to make.
Chicken Enchilada Casserole
This chicken enchilada casserole is about as easy as it gets when it comes to putting together a Tex-Mex meal. Here’s what you’ll need:
- 2 cups cooked chicken, shredded
- 3/4 cup green enchilada sauce
- 1 (7-oz) can ORTEGA® Diced Green Chiles
- 6 flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 1/4 cup cilantro, minced
Preheat your oven to 375°F. In a medium bowl, combine the chicken, enchilada sauce and green chiles. Mix the ingredients together until well blended. Begin building your casserole by layering a 9-inch pie plate with two tortillas. Spread half of the chicken mixture over the tortillas. Sprinkle with 1/2 cup of the shredded cheese, then top with two more tortillas. Spread the remaining chicken mixture over the tortillas, then sprinkle with the remaining cheese. Top with the remaining two tortillas, then bake for 25 minutes or until the cheese has melted and the top is golden brown.
Sprinkle with cilantro before serving. This simple casserole serves four and is perfect when served with Spanish rice, black beans and warm corn tortillas.
White Chicken Enchiladas with Sour Cream Sauce
These white chicken enchiladas are creamy thanks to the sour cream sauce. Here’s what you’ll need to make eight enchiladas:
- 1 1/4 cups sour cream
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/4 cup onions, diced
- 1 garlic clove, minced
- 1 (4-oz) can diced green chiles
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 cups cooked chicken, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 8 (8-inch) flour tortillas
To make your enchiladas, start by preheating your oven to 375°F. In a medium saucepan, melt the butter over medium-low heat. Add the diced onion and garlic and sauté for 7 minutes or until softened and fragrant. Add the flour and whisk until it begins to bubble and thicken. Slowly add the chicken broth, whisking constantly. Continue cooking for 8 minutes or until the mixture is thick and creamy. Remove the pan from the heat and stir in the sour cream, green chiles, chili powder, cumin, oregano and chicken. Pour the mixture into a 9-inch pie plate and top with the cheese.
Begin building your enchiladas by spooning 1/8 of the mixture into the center of each tortilla. Roll the tortilla up and place in the pie plate. Continue rolling the remaining tortillas until all have been used. Top your enchiladas with any remaining sauce, then bake uncovered for 20 minutes or until golden brown. Serve with shredded lettuce and your favorite salsa.
If you’re looking for an even simpler variation, consider this version of white chicken enchiladas. Prepare the same creamy sauce as described above and fill each tortilla with chicken and cheese. Once rolled and placed in the pie plate, cover with foil and bake at 375°F for about 20 minutes. For extra flavor, top your enchiladas with salsa and cilantro before serving.
No matter how you choose to make your chicken enchiladas, you simply can’t go wrong! The variations are endless and sure to satisfy everyone’s taste buds. For some extra convenience, consider using an Instant Pot to whip up your enchilada filling in no time at all or consider pre-made enchilada sauces to make your life even easier.
Once you’ve served up your delicious chicken enchiladas, why not amp up the flavor even more with some homemade refried beans? Alternatively, you can try making a Mexican Rice dish. To get some extra help figuring out how to cook these sides to perfection, check out the video below:
With chicken enchiladas, the possibilities are practically endless. So, go ahead and get creative, while keeping in mind that whatever combination you create will surely be a hit!
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