Whits Chicken Enchiladas Recipes

Steps:

• Place chicken breasts, water, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain off water. Shred chicken using 2 forks. Mix in green chiles.
• Combine chicken mixture with Monterey Jack cheese. Spoon some of the chicken filling into the middle of each tortilla and roll up tightly. Grease a 9x13-inch casserole dish; arrange filled tortillas in the dish.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Add water, chicken stock concentrate, and cumin; whisk until smooth. Cook over medium heat until thick and bubbly, about 5 minutes. Stir in Greek yogurt, pepper Jack cheese, and Monterey Jack cheese. Do not boil, as yogurt may curdle.
• Pour sauce over enchiladas in the casserole dish.
• Bake in the preheated oven until cheeses melt, about 22 minutes. Broil on high until top browns, about 3 minutes.

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:

• Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.
• Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Set aside.
• Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Chop the chicken meat, and stir into the skillet. Remove from the heat.
• Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 9x13 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, then pour cream over all.
• Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.

Steps:

• Wrap tortillas in foil. Bake at 350° for 10 minutes or until softened. Meanwhile, in a large bowl, combine the cream cheese, 1 tablespoon milk and cumin until smooth. Stir in chicken. In a nonstick skillet coated with cooking spray, saute onions and red pepper until softened. Stir into chicken mixture., In another bowl, combine the soup, sour cream, jalapenos, cayenne and remaining milk. Stir 2 tablespoons soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up., Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

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.

Steps:

• Heat oven to 350° F. Spray bottom and sides of 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in bottom of baking dish.
• In large bowl, mix chicken, 1 1/2 cups of the cheese, 1 cup of the enchilada sauce and the chopped green chiles until evenly combined.
• Spoon about 1/3 cup of the chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.
• In small bowl, mix remaining enchilada sauce and cream. Pour mixture on top of enchiladas; sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
• Bake 30 minutes. Remove foil; bake 5 to 10 minutes longer or until cheese is melted and lightly browned. Serve with sour cream, pickled jalapeño chiles and chopped fresh cilantro, if desired.