Name: White Chicken Enchiladas
Prep time: 25 min
Cook time: 25 min
Yield: 7
Ingredients: Skinless, boneless chicken breast halves - 3 (7 ounce); Olive oil - 3 tablespoons; Old El Paso Fajita Seasoning Mix-Dry PLB - 2 teaspoons; Salt and ground black pepper to taste - 2 teaspoons; Nacho cheese sauce - ⅔ cup; Diced onion - ½ cup; Diced green chile peppers, divided - 2 (8 ounce) cans; Cream cheese, softened - 5 ounces; Jalapeno pepper - stemmed, seeded, and diced - 1 small; Ground cumin - 1 teaspoon; Garlic powder - 1 teaspoon; Chili powder - 1 teaspoon; Dried oregano - ½ teaspoon; Condensed cream of chicken soup - 1 (10.5 ounce) can; Milk - 5 ounces; Shredded white Cheddar cheese - ½ cup; Flour tortillas - 7 (8 inch); Shredded Mexican-blend cheese - 12 ounces

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - White Chicken Enchiladas

1. Skinless, boneless chicken breast halves - 3 (7 ounce)

2. Olive oil - 3 tablespoons

3. Old El Paso Fajita Seasoning Mix-Dry PLB - 2 teaspoons

4. Salt and ground black pepper to taste - 2 teaspoons

5. Nacho cheese sauce - ⅔ cup

6. Diced onion - ½ cup

7. Diced green chile peppers, divided - 2 (8 ounce) cans

8. Cream cheese, softened - 5 ounces

9. Jalapeno pepper - stemmed, seeded, and diced - 1 small

10. Ground cumin - 1 teaspoon

11. Garlic powder - 1 teaspoon

12. Chili powder - 1 teaspoon

13. Dried oregano - ½ teaspoon

14. Condensed cream of chicken soup - 1 (10.5 ounce) can

15. Milk - 5 ounces

16. Shredded white Cheddar cheese - ½ cup

17. Flour tortillas - 7 (8 inch)

18. Shredded Mexican-blend cheese - 12 ounces

How to cook deliciously - White Chicken Enchiladas

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

2. Stage

Rub chicken breasts on both sides with olive oil, then sprinkle with fajita seasoning, salt, and pepper. Place on the prepared baking sheet.

3. Stage

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and allow to cool. Keep oven on.

4. Stage

Shred chicken, discarding any extra fat or tough bits. Place in a large bowl with nacho dip, onion, 1 can chile peppers, cream cheese, jalapeno, cumin, garlic powder, chili powder, oregano, and salt to taste; mix to combine.

5. Stage

Combine condensed soup, remaining can of green chile peppers, milk, and Cheddar cheese in a pan over medium heat. Stir to combine and cook until sauce is heated through, 3 to 5 minutes. Transfer 1/4 cup sauce to the bottom of a 9x13-inch baking dish. Leave remaining sauce in the pan.

6. Stage

Distribute filling evenly amongst tortillas, then sprinkle 2 tablespoons Mexican cheese on each. Transfer enchiladas to the baking dish and pour remaining sauce over top. Sprinkle with remaining Mexican cheese.

7. Stage

Return to the oven and bake until cheese is hot and bubbly, about 20 minutes. Serve hot.