I’m serving up white chicken enchiladas tonight. I whipped out a couple trays of these a few weeks ago and have them sitting in my freezer for a easy dinner just like tonight. Either way if you make them on the spot or freeze & serve later, this is a great recipe for night of the week.
Wanna have a Mexican night in? Pin it to save!
Mexican food is probably my favorite thing to eat so any chance I get to make it, I’m a happy girl. This meal is especially awesome because you can make it ahead and freeze it, or get it ready to go right away. I love the addition of corn to the mixture because it gives another texture to the meal.
White Chicken Enchiladas
Author: Alexis Sanchez
Ingredients
- 12+ corn tortillas
- 3-4 skinless, boneless chicken breast, shredded (pre-cooked plain rotisserie chicken okay too!)
- 1 can sweet corn
- 4 cups shredded Mexican blend cheese
- 2 – 10oz can cream of chicken soup
- 1Â 1/2Â cup sour cream
- 1 – 4oz can chopped green chiles
- black pepper &Â salt to taste
Instructions
- Begin by either boiling your chicken breast till cooked (I always have frozen breast, so I throw them into a slow cooker the day before and they cook themselves but if you are in a time crunch either purchase a whole cooked chicken, boil or even steam the breast!).
- Shred the meat with two forks on top of a cutting board, put aside.
- Preheat oven to 350 degrees F.
- In a medium sized pot, on medium heat, combine corn, chicken soup, chiles, sour cream and salt and pepper to taste. Stir while it's heating up, mix in half of the cheese and stir until melted.
- Pour some of the cheese mixture in the bottom of a baking dish and spoon around to coat the bottom.
- Dip a corn tortilla into your cheese mixture, front and back and then fill each center with a handful of shredded chicken and a pinch of shredded cheese. Roll and place in baking dish with seam side down. Continue this pattern until your baking dish is full.
- Lastly, pour the remaining sauce over the enchiladas and top with remaining shredded cheese. Bake uncovered for 15-20 minutes* until cheese has melted. Serve with a dollop of sour cream, Mexican rice, and ENJOY!
Notes
If you are saving for a later time, let it cool to room temperature, cover with foil, label and then wrap with plastic wrap and freeze. When baking, the time will increase to a hour, if the meal is completely frozen.
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