White Chicken Enchiladas

Name: White Chicken Enchiladas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mexican
Ingredients: 0 teaspoons cayenne pepper; 283 grams can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted; 946 milliliters cubed cooked chicken breast; 12 6-inchs white or yellow corn tortillas (6 inches); 1 Tbsp fat-free milk, divided; 118 milliliters chopped green onions; 1 teaspoon ground cumin; 2 jalapeno peppers, seeded and chopped; 113 grams reduced-fat cream cheese; 118 milliliters shredded reduced-fat cheddar cheese; 118 milliliters chopped sweet red pepper; 227 grams cup fat-free sour cream

The recipe White Chicken Enchiladas is ready in approximately 50 minutes and is definitely an awesome gluten free option for lovers of Mexican food. This main course has 447 calories, 38g of protein, and 19g of fat per serving. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up cream cheese, green onions, chicken breast, and a few other things to make it today.

Instructions

Wrap tortillas in foil.

Ingredients you will need

Wrap

Equipment you will use

Aluminum 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.

Ingredients you will need

Cooking Spray

Cream Cheese

Red Pepper

Whole Chicken

Onion

Cumin

Milk

Equipment you will use

Oven

Frying Pan

Bowl

In another bowl, combine the soup, sour cream, jalapenos, cayenne and remaining milk. Stir 2 tablespoons soup mixture into chicken mixture.

Ingredients you will need

Sour Cream

Jalapeno Pepper

Ground Cayenne Pepper

Whole Chicken

Milk

Soup

Equipment you will use

Bowl

Place 1/3 cup of chicken mixture down the center of each tortilla; roll up.

Ingredients you will need

Tortilla

Whole Chicken

Roll

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.

Ingredients you will need

Cooking Spray

Cheese

Soup

Equipment you will use

Baking Pan

Oven

Bake 5 minutes longer or until cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

0teaspoons

cayenne pepper 283grams

can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted 946milliliters

cubed cooked chicken breast 126-inchs

white or yellow corn tortillas (6 inches)1Tbsp

fat-free milk, divided 118milliliters

chopped green onions 1teaspoon

ground cumin 2

jalapeno peppers, seeded and chopped 113grams

reduced-fat cream cheese 118milliliters

shredded reduced-fat cheddar cheese 118milliliters

chopped sweet red pepper 227grams

cup fat-free sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Chapter 24 Fire and Flood The Fire Pinot Noir with a 4.1 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.

Chapter 24 Fire and Flood The Fire Pinot Noir

A study in terrior in one word, Fire. It’s more red-fruited than its counterparts, with scents of cherries, raspberries, cedar and forest floor. A tannic component to the texture girds the wine while serving as a springboard, keeping it high-toned and elegant.