White Girl Enchiladas Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle the chicken breasts with salt and pepper and drizzle with the olive oil. Put on a baking sheet and bake until just cooked through, about 15 minutes. Let cool slightly, then shred the meat with 2 forks.
• Roast the bell peppers and chiles directly on a gas burner (or directly under the broiler) until the skin is mostly black. Throw the peppers and chiles into a plastic storage bag and seal it. Let them steam inside the bag for 30 minutes or so. Core and seed, then scrape off the black skin. Chop and set aside.
• In a large skillet over medium heat, saute the chopped onions and jalapeno in the vegetable oil until the onions are translucent, 2 to 3 minutes. Throw in the shredded chicken, then stir in 1 cup of the chicken broth and 1 cup of the heavy cream. Add 1/2 teaspoon of the paprika and some salt and pepper, then add half of the chopped roasted peppers and chiles. Stir the mixture around and let it cook for a couple of minutes, then set it aside.
• In a separate skillet over medium-high heat, melt the butter. Sprinkle in the flour and whisk it together to combine. Cook, whisking constantly, for 1 minute. Then pour in the remaining 2 cups chicken broth, stirring constantly. Cook, stirring, until the mixture is smooth, 1 to 2 minutes. Then add the remaining 1/2 cup heavy cream, the remaining 1/2 teaspoon paprika and 1 1/2 cups of the grated cheese. Finally, stir in the sour cream and the rest of the chopped roasted peppers and chiles. If the sauce needs a little thinning, splash in as much broth as you need. Give the sauce a taste and add salt if it needs it (with all the cheese, it shouldn't need much).
• Preheat the oven to 350 degrees F.
• Wrap the tortillas in paper towels and microwave until very soft and pliable, about a minute.
• Place a small amount of the chicken mixture and about a tablespoon of the grated cheese down the center of each tortilla. Fold over the edges and arrange them seam-side down in a 9-by-13-inch baking dish. Pour the sauce over the top. Sprinkle the top with the remaining 1 cup grated cheese and bake until bubbly, 20 to 25 minutes.
• Serve with a dollop of sour cream and salsa on top and a sprinkle of cilantro leaves.

Steps:

• Combine chicken, chiles, beans, olives, avocado, onion, and half the enchilada sauce in a bowl and mix well.
• Scoop mixture into center of a tortilla and roll; place seam-down in greased or lined pan. I use an ice cream scoop for uniform amounts, and I line a jelly roll pan with non-stick foil. Repeat with remaining mixture and tortillas.
• Spread reserved enchilada sauce over top of rolled tortillas. We have sprinkled with additional chopped olives when the mood strikes. If you don't have to avoid dairy, there's always cheese and sour cream that can be used as toppings (we liked putting cheese inside the enchiladas as well back in our dairy-loving days).
• Bake at 350* for 30 minutes.

Steps:

• Preheat over to 450.
• Place chicken to boil, once boiled Shread chicken with a fork.
• Mix 1 can Cream of Chicken soup with shreaded chicken in a large mixing bowl. (Chicken may or may not be saturated with the soupdepending on size of breasts).
• While mixing sprinkle a handful of Italian Cheese Mix into the mixture.
• Roll the mixture into burritos using the tortillas and place the burritos into a caserole pan.
• Make as many burritos as the pan will hold. Its okay to squish the burritos.
• Top the burrito bed with the other can of Cream of Chicken Soup.
• Sprinkle with Italian Cheese Mix to preference.
• Place aluminum foil over the dish and place in the oven.
• Bake until Cheese is melted and remove the foil.
• Bake longer after removing the foil if desired.

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 pan.
• Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
• In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
• Pour over enchiladas and top with remaining cheese.
• Bake 22 min and then under high broil for 3 min to brown the cheese.
• *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.