On slightly-less-crazy Sundays, the best gift you can give to yourself is to make one meal, chop some veggies, any little thing that will make weeknight dinners less hectic.
These mild, creamy chicken enchiladas are the perfect make-ahead weeknight meal. They’re mild enough for kids but have tons of flavor and options to be made spicy if you’d prefer.
To prep, make the entire dish of enchiladas in advance and simply bake on the night you’d like to eat these. Or, you can cook and shred the chicken in advance and chop the veggies to save some time on the night you’d like to have these. Both ways of prepping work great, and the end result is delicious whether you make these in advance or right before you eat them. Enjoy!
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White Chicken Enchiladas
Prep: 20 minutes Cook: 40 minutes Serves: 4-6
- 1 pound cooked, shredded chicken (about 3 cups total)
- ½ onion, diced
- 1 green bell pepper, diced
- 2 celery ribs, chopped
- 1/2 teaspoon salt, plus more if needed
- 1 teaspoon ground cumin
- 1 teaspoon chilli powder
- 1 can (13 ounces) cream of chicken soup
- 2 cans (4 ounces each) mild green chilies
- 2/3 cup sour cream
- 4 ounces shredded Monterey jack cheese
- 1 cup salsa verde
- 10-12 taco-sized (small) flour tortillas
Preheat a large skillet to medium heat with a drizzle of oil. Add the onion, bell pepper, and celery and sauté for about 5 minutes to soften.
Add the salt, cumin, and chili powder and stir to coat the veggies for about 3 minutes more. When the veggies are soft, turn the heat OFF the skillet.
Add the chicken, cream of chicken soup, chilis, half the cheese (2 ounces) and half the sour cream (1/3 cup) to the skillet. Stir to combine and taste; add more salt until very flavorful. This is the enchilada filling.
In a separate bowl, whisk together the remaining sour cream and the salsa verde with a pinch of salt.
Build the enchiladas. Prepare a 9×13 baking dish (or similar) with cooking spray. Spoon about half a cup of the filling into a tortilla, then roll up (it’s ok if the edges are open, we aren’t making burritos) and place seam side down in the baking dish.
Repeat with the rest of the tortillas and the filling, pressing the enchiladas together to fill every space of the baking dish. Save any leftover tortillas or filling.
Pour the green sauce over the enchiladas and top with the rest of the cheese. To this point, the recipe can be made in advance.
Bake the enchiladas at 375F for 30 minutes uncovered until hot and bubbly and slightly golden on top. YUM!
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Chicken: Leftover shredded chicken is wonderful for this, or you can make freshly baked chicken. To bake chicken, season boneless, skinless chicken breasts to your preference (I use salt, pepper, and chili powder for this recipe) then bake in a small baking dish or roasting pan at 350F for 30 minutes or until cooked through. This recipe is also wonderful with shredded rotisserie chicken.
Use any size tortillas you’d like for this recipe! I use small street taco size, but larger tortillas or corn tortillas work just as well.
Make it Spicy: For spicy enchiladas, use a spicy salsa verde, spicy canned green chilis, grated pepper jack cheese, and add a minced jalapeno to the vegetable mixture. Do one or all 4 depending on your preference for heat.