White Chicken Enchiladas

I had to bring a Mexican dish to a girls night dinner the other day. The plan was to to make a big batch of margaritas, have chips and dip and then feast on a mexican meal, all the while enjoying time away from our kids and spouses 😉 Anyway, I wanted to put together something quick and easy that I could just pop into the oven when I got to my sister-in-law’s place. So I thought of making some enchiladas using whatever I had at hand. So white enchiladas its was!…with what I call a cheat sauce using a can of cream of chicken as a base for the sauce.

Since this recipe is creamy and cheesy, I felt like it needed some refreshing toppings for some contrast in texture and to liven things up. So I added a bunch of fresh toppings after I baked the dish, cos I wanted to keep them fresh! As usual, feel fre to adapt the recipe to your tastes and likings …enjoy! 😉

White Chicken Enchiladas Recipe

Ingredients:
8-10 Tortillas
2-3 cups cooked chicken (shredded)
1 1/2 cups Monterey Jack cheese, grated
1 (10oz) can of cream Of chicken soup
3/4 cup of water
1 (4oz) can of diced jalapenos
1 tsp garlic powder
1/2 tsp cumin
1 cup sour cream
salt to taste
crushed red pepper (optional)

Toppings- (optional, depending on what you like)
Bell pepper, finely diced
Black Olives, sliced
Corn, cooked
Green Onions, sliced
Tomatoes, de-seeded & finely diced

Method:
– For the sauce simply pour in a can of condensed cream of chicken soup along with 3/4 cup of water, into a sauce pan, stir and heat it through on medium high heat.
– Add to it a can of diced jalapenos (you can choose the heat level, it should say mild/hot on the can) with the juices and stir it in well.
– Next add a teaspoon of garlic powder and 1/2 that of cumin powder. Stir and let the sauce come to a slow boil.
– Once the sauce is bubbly, turn the heat down all the way to low, and add a generous cup of sour cream to the sauce stir it in well.
– Season the sauce with salt according to your taste and turn the heat off.
– For the enchiladas, simply grate some fresh monterey jack cheese and keep the cooked shredded chicken (I used rotisserie chicken) ready.
– Warm the tortilla’s one at a time in the microwave, just enough to make them pliable (anout 10-12 seconds do the trick)
– Then add a little chicken in the middle, topped with some grated cheese and roll the tortillas and place them in a casserole dish seam side down.
– Then simply top the enchiladas with the sauce and cover it with cheese.Sprinkle some crushed red pepper flakes over the top (if you want).
– Bake the enchiladas for 20 minutes or at 400F until the cheese is all melted. Then turn your oven to the broiler mode for another 5 minutes or so until the cheese has a couple brown spots and is nice and bubbly.
– Serve the enchiladas with some refreshing toppings like olives, red peppers, green onion, tomatoes and corn.