WHITE CHICKEN ENCHILADAS
The number of enchiladas that this recipe makes will vary depending on the size of tortillas you choose and how full you fill them!
For our family of four this will feed us for two nights if served with a vegetable and beans or rice. If served alone, this would only be enough for one meal.
Servings: 1 Batch
Ingredients
Filling
- 3 pounds Chicken Breast
- 1/2 medium Onion sliced or chopped
- 28 oz Green Enchilada Sauce
- 1 cans Diced Green Chiles
- 1 Cups Chicken Broth
Toppings
- 2 Cups Cheddar Cheese
- 1 Pkg Corn Tortillas corn tortillas are best but flour, whole wheat, or gluten free work too
- 3/4 cup Sour Cream
Instructions
Chicken Prep - Instant Pot or Crock Pot
- Place chicken breast, broth, onion, diced chilis, and 1/2 cup of enchilada sauce in pot.
- Large, frozen breasts will be 15-17 minutes in an instant pot.
- 2-4 hours on high in a crock pot, 4-8 hours on low.
- Drain liquid and shred chicken with forks or counter top mixer.
- If freezing for future use, place in tupperware, cool completely before sealing.
Preparation
- Preheat oven to 350 degrees
- Spread 1/2 cup of enchilada sauce in bottom of greased casserole dish (or aluminum pan for freezer prep)
- Mix in half of the cheese with chicken
- Place chicken mixture in center of tortillas, roll up, and place the ends down in casserole dish.
- Top enchiladas with sour cream, and remainder of enchilada sauce and cheese
- Bake at 350 for about 15 minutes if using chicken straight from cooking. Just until cheese is melted.
Frozen Directions
- Pull enchiladas from freezer the night before.
- Baking time will be closer to 45 minutes at 350 for frozen enchiladas.
- Bake until center is warm
Notes
Low Carb Meal - Serve with a vegetable but be conscious of the carbs in the tortilla.
Mod Carb Meal - Serve with a vegetable, beans, and rice