Recipe of Super Quick Homemade Cara's White Chicken Enchiladas

Cara's White Chicken Enchiladas. Rich and creamy, these White Chicken Enchiladas are easy chicken enchiladas that are covered in a simple sour cream and green chile sauce. Chicken Enchiladas With White Sauce Recipe Notes. Easy White Chicken Enchiladas Make Ahead Tips.

These White Chicken Enchiladas have the easiest cream sauce you could ever make, super delicious, cheesy, gooey, melt in your mouth enchiladas! Perfect for an easy and quick weeknight meal! You can certainly use flour tortillas like a lot of white chicken enchilada recipes do, but I prefer the texture and flavor of corn.

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, cara's white chicken enchiladas. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Rich and creamy, these White Chicken Enchiladas are easy chicken enchiladas that are covered in a simple sour cream and green chile sauce. Chicken Enchiladas With White Sauce Recipe Notes. Easy White Chicken Enchiladas Make Ahead Tips.

Cara's White Chicken Enchiladas is one of the most popular of current trending meals on earth. It's enjoyed by millions every day. It's simple, it's quick, it tastes delicious. Cara's White Chicken Enchiladas is something which I have loved my whole life. They're nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have 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:

1. {Make ready of Meats.
2. {Get of shredded, cooked chicken. I cook breasts or tenders in a slow cooker, but any kind or method is up to you.
3. {Prepare of vegetable.
4. {Take of Small can Rotel, I used original. Any variety will work, depending on your level on spice desired.
5. {Get of garlic, minced. Fresh or jarred is your choice. This goes in with the chicken for the slow cooker.
6. {Make ready of 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.
7. {Take of Dairy.
8. {Take of cream cheese (8oz each). I let mine sit out a few hours to get room temperature.
9. {Take of Monterey Jack Cheese, shredded. Any Cheese may be used if you prefer something different.
10. {Take of Small container of sour cream. I used only about half the container.
11. {Prepare of milk.
12. {Get of other.
13. {Get of white corn tortillas 20pk.
14. {Get of salt, pepper, cumin, fajita seasoning, garlic powder. Each is to your own taste & preference. I used the seasonings for the chicken & in the sauce.
15. {Make ready of chicken broth.

These enchiladas freeze beautifully and are fast to make. I like cooking the chicken breasts in my Instant Pot®, although a rotisserie chicken can be used for even faster recipe prep. These Creamy White Chicken Enchiladas are beyond simple to make but boast an insane amount of flavor! Slathered in a ridiculously delicious creamy sauce and covered in stretchy cheese, these enchiladas need nothing else except a fork and a knife to dive in with!

Instructions to make Cara's White Chicken Enchiladas:

1. Slow cooker: Add chicken broth, onions, garlic, seasonings & chicken. Cover & cook on low 6-8 hrs or high 4 hours..
2. 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..
3. 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..
4. 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).
5. 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..
6. Lightly coat the bottom of a 9×13 pan with sauce to prevent sticking & burning during baking..
7. 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!.
8. 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!.

Pour over enchiladas and top with remaining cheese. White Chicken Enchiladas smothered in a creamy cheesy white sauce. So good, you may never go back to classic red enchiladas!!! I think possibly these White Chicken Enchiladas have knocked the classic off its pedestal! It's Sunday night here in Sydney and I swore I.

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