Brunilda Schiavone Enchiladas are a delicious and versatile dish that can be made with a variety of fillings. White chicken enchiladas are a classic variation that is sure to please everyone at the table. They are made with tender chicken, a creamy white sauce, and plenty of cheese.
White chicken enchiladas are relatively easy to make, but they do require a bit of time to prepare. The chicken needs to be cooked and shredded, and the sauce needs to be made. However, the effort is worth it, as the end result is a delicious and satisfying meal.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 (10.75 ounce) can cream of chicken soup
- 1 (4 ounce) can diced green chiles, undrained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides.
- Add onion, green bell pepper, red bell pepper, and garlic to the skillet. Cook until softened, about 5 minutes.
- Stir in flour. Cook for 1 minute.
- Gradually whisk in milk and cream of chicken soup. Bring to a simmer and cook until thickened, about 5 minutes.
- Stir in green chiles, salt, and black pepper.
- Spread 1/2 cup of the sauce in the bottom of a 9×13 inch baking dish.
- Dip each tortilla in the sauce and fill with chicken mixture. Roll up and place seam side down in the baking dish.
- Pour remaining sauce over enchiladas.
- Sprinkle with cheddar cheese and Monterey Jack cheese.
- Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
Tips
- For a spicier enchilada, add 1-2 jalapeos to the sauce.
- If you don’t have cream of chicken soup, you can use cream of celery soup or cream of mushroom soup.
- You can also add other vegetables to the sauce, such as corn, black beans, or zucchini.
- If you don’t have corn tortillas, you can use flour tortillas.
- To make the enchiladas ahead of time, assemble them and store them in the refrigerator for up to 24 hours. When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and bake for 25-30 minutes, or until heated through.
Frequently Asked Questions
What is the best way to shred chicken for enchiladas?
The best way to shred chicken for enchiladas is to use two forks. Pull the forks apart to shred the chicken into small pieces.
Can I use rotisserie chicken for enchiladas?
Yes, you can use rotisserie chicken for enchiladas. It is a quick and easy way to make enchiladas.
What is the best way to keep enchiladas from getting soggy?
The best way to keep enchiladas from getting soggy is to bake them on a wire rack set over a baking sheet. This allows the air to circulate around the enchiladas and prevents them from getting soggy.
Can I freeze enchiladas?
Yes, you can freeze enchiladas. Assemble the enchiladas and place them in a freezer-safe container. Freeze for up to 2 months. When ready to eat, thaw the enchiladas in the refrigerator overnight and then bake them according to the package directions.
White chicken enchiladas are a delicious and easy-to-make meal that is perfect for any occasion. They are sure to be a hit with everyone at the table.
Youtube Video:
