Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, cara's white chicken enchiladas. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Cara's White Chicken Enchiladas My family loves enchiladas & king ranch chicken. Sprinkle the chicken breasts with salt and pepper and drizzle with the olive oil. Combine chicken mixture with Monterey Jack cheese.
Cara's White Chicken Enchiladas is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Cara's White Chicken Enchiladas is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook cara's white chicken enchiladas using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Cara's White Chicken Enchiladas:
- Prepare Meats
- Prepare 2 lb shredded, cooked chicken. I cook breasts or tenders in a slow cooker, but any kind or method is up to you
- Take vegetable
- Prepare 1 can Small can Rotel, I used original. Any variety will work, depending on your level on spice desired
- Get 2 clove garlic, minced. Fresh or jarred is your choice. This goes in with the chicken for the slow cooker
- Get 1/2 cup chopped or sliced onion. Also for the slow cooker. If u don't want to have onion in chicken mixture, Slice large to make removal easier bit still benefiting from flavor
- Take Dairy
- Take 2 packages cream cheese (8oz each). I let mine sit out a few hours to get room temperature
- Get 1 lb Monterey Jack Cheese, shredded. Any Cheese may be used if you prefer something different
- Make ready 8 oz Small container of sour cream. I used only about half the container
- Get 1 cup milk
- Make ready other
- Take 1 packages white corn tortillas 20pk
- Get 1 salt, pepper, cumin, fajita seasoning, garlic powder. Each is to your own taste & preference. I used the seasonings for the chicken & in the sauce
- Take 3 cup chicken broth
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.
Instructions to make Cara's White Chicken Enchiladas:
- Slow cooker: Add chicken broth, onions, garlic, seasonings & chicken. Cover & cook on low 6-8 hrs or high 4 hours.
- Shred cooked chicken & reserve broth. Remove onions if desired. Place chicken in a skillet with 1/2 cup of broth to keep moisture. Simmer on low.
- In a different skillet, add remaining broth, 2 pkgs of cream cheese, 1 can rotel, 1/2 container of sour cream, 1 cup milk & 1/2 of the shredded cheese. Season as desired & keep on medium heat. Stir frequently to help cheeses melt.
- Once the sauce is completely liquid, you can test the flavor to see if more seasonings need to be added. Lower heat to simmer (low)
- Next, spoon about 1/2 cup to 1 cup of sauce over the shredded chicken. Stir & coat well. This will help keep it together when spooning in tortillas.
- Lightly coat the bottom of a 9×13 pan with sauce to prevent sticking & burning during baking.
- Dip one side of tortilla in sauce & lay that side down in baking dish. The dry side is where you will spoon the chicken. Roll up, seam side down. Repeat until you run out of space or chicken, or tortillas!
- Remaining sauce & chicken(if any) now gets poured over the enchiladas. Top with remaining cheese. Bake at 350° for 20 min, covered. Uncover another 10min. Let sit 10-15min before eating. This prevents the sauce from being too runny when serving. Enjoy!
These white chicken enchiladas are a cinch to make with ingredients right off the shelf. The only skill required is in measuring, the rest just works itself out! Made with corn tortillas instead of flour ones, this is a creamy, delicious, decadent dinner! White Chicken Enchiladas are ALL the rage, and for good reason. Creamy comfort food, yet not too rich.
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