White Chicken Enchiladas

You guys. I’ve been on a mission lately to make our favorite restaurant items at home, and this one takes the freakin’ cake. If we get to a point with an entree when we say “I’ll never get this at a restaurant again because I make it better,” we know we have made it. We’ve been there with Steven’s steaks, my salmon, and now we have made it with enchiladas. I saw a girl make something similar to these on TikTok, so all props to whoever the tiktoker was for the inspiration (if you know her @, let me know). I did add a few touches to make it my own, though. I would like to make a disclaimer that this recipe is not healthy. I am not claiming that in any way. But do you really ever order enchiladas with the intention of health? No. We are here for flavor, people. Okay let’s do it!

What you need:

  • 1.5-2 lbs chicken
  • Taco Seasoning – see how I make mine here
  • 1/2 an onion, diced
  • 1 tbsp minced garlic
  • 15-20 corn tortillas; I used mitad y mitad (A mixture of corn and flour)
  • 3 cups of sour cream
  • 2 cans of cream of chicken soup
  • 2 half cans of diced green chilis
  • At least 8 oz of Shredded Mexican blend cheese
  • Green onion, for garnish

What to do:

  1. Place your chicken, 1 cup of water, 2 tbsp taco seasoning, 1/2 of your diced onion, and a tablespoon of minced garlic in the instant pot. Cook on high for 8 minutes.
  2. Shred chicken in your stand mixer.
  3. Once chicken is shredded, add in 1.5 cups of sour cream, one can of cream of chicken soup, and both cans of green chilis (WITH THE JUICE). Mix to combine. This will be your filling
  4. Mix together the second jar of cream of chicken soup and 1/2-1 cup of sour cream. This will be your topping.
  5. At this point, I would turn on your oven. Preheat to 350° F.
  6. Meanwhile, brown your tortillas in oil. Bring about 1 cup of oil to a simmer in a medium skillet. Place your tortillas in the oil for about 10 seconds on each side, or until the edges brown. Place on a paper towel lined plate.
  7. Grease your baking dish. I used a 9×13″ pan, and a 4×4″ pan because I ran out of room but you could probably stuff them a little tighter and make it work.
  8. Stuff your tortillas with the filling. Don’t over stuff or it will shoot out the ends. Roll and place in lines in the baking dish.
  9. Coat your topping mixture over your stuffed tortillas. Be generous here.
  10. Top with a layer of shredded cheese.
  11. Bake for 25-30 minutes until bubbly. Broil on low for 2-3 minutes, until cheese browns. Watch closely so you don’t burn it.
  12. Garnish with green onions.
  13. Enjoy!

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