Best 11 Red And White Chicken Enchiladas Recipes

EASY RED CHICKEN ENCHILADAS

Steps:

• Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add tomato paste and mix until fully combined. Pour in chicken broth and whisk until smooth.
• Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
• Preheat the oven to 400 degrees F (200 degrees C).
• Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
• Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
• Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.

WHITE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 pan.
• Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
• In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
• Pour over enchiladas and top with remaining cheese.
• Bake 22 min and then under high broil for 3 min to brown the cheese.
• *side note - the sauce doesn't freeze very well, so if you're making them ahead of time. Just make and freeze the Enchiladas. Make the sauce the day of.

RED AND WHITE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Heat oil in a small skillet over medium-high heat, add onion and bell pepper and saute until they just begin to brown, remove from heat and set aside.
• In a blender or food processor, combine the canned tomatoes, chipotle pepper, garlic, tomato paste and corn meal, blend or process on high speed until smooth and then pour the red sauce into a shallow mixing bowl that's at least six or seven inches in diameter.
• In a medium sized mixing bowl, combine soup and sour cream.
• Spread 1/2 of the soup and sour cream mixture over the bottom of a 9 x 13 inch baking dish coated with cooking spray.
• Taking one corn tortilla, dip it into the red sauce to coat both sides, then place about one tbs. of the cheese and 1/3 cup of the chicken in the center of the tortilla, roll it up and place it in the bottom of the baking dish, continue until you have a single layer of enchiladas covering the bottom of the dish (I was able to fit in ten enchiladas, eight placed side by side vertically with two more placed horizontally at the top of the dish).
• If you have any red sauce left over, pour it over the enchiladas, and distribute any remaining chicken over the top.
• Spread the other 1/2 of the soup and sour cream mixture over the top of everything.
• Sprinkle with the remaining cheese and the onion and bell pepper.
• Bake in the center of the oven for 20-25 minutes until bubbly and heated through.

THE BEST RED CHICKEN ENCHILADAS

Steps:

• Bring 3 cups water, the chicken, guajillo, cascabel, cilantro stems, garlic, 1 tablespoon kosher salt, peppercorns and coriander seeds to a boil in a large saucepan over medium-high heat. Reduce to a simmer, cover and cook on low until the chicken is cooked through, 20 to 30 minutes.
• Remove the chicken from the liquid to a plate (reserve the cooking liquid) and set aside until cool enough to handle. Remove the skin and separate the meat from the bones; discard the skin and bones. Shred the meat into small pieces and put into a medium bowl.
• Let the hot cooking liquid cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until smooth. Pour the sauce into a medium bowl and repeat with any remaining cooking liquid. Season with salt.
• Pour 1/2 cup of the chile sauce over the shredded chicken. Stir to combine and season with salt if necessary.
• Position a rack in the center of the oven and preheat to 425 degrees F.
• Heat the oil in a medium skillet over medium-high heat until it bubbles immediately when the edge of a tortilla touches the surface. Working one at a time, fry the tortillas until just starting to brown and crisp, about 10 seconds per side (they should still be somewhat pliable). Drain on paper towels.
• Dip both sides of each tortilla in the chile sauce just to coat and transfer to a rimmed baking sheet. Spread 1/2 cup of the chile sauce in a 6-inch strip down the center of a 13-by-9-inch baking dish.
• Spoon 1/4 cup of the shredded chicken across the center of a tortilla. Fold one side over the filling, then roll up the tortilla. Place seam-side down in the prepared baking dish. Repeat with more sauce and remaining tortillas (the enchiladas should be nestled right up against each other in the pan). Top with any remaining sauce in your bowl or leftover on the baking sheet. Cover tightly with foil and bake until the sauce bubbles, 20 to 25 minutes. Remove the foil, top with the cheese and bake until the cheese melts but doesn't brown, 5 to 10 minutes. Let sit 10 minutes.
• Top the enchiladas with crema, cilantro leaves and onions. Serve with lime wedges for squeezing over.

WHITE CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 400 degrees F.
• Sprinkle the chicken breasts with salt and pepper and drizzle with the olive oil. Put on a baking sheet and bake until just cooked through, about 15 minutes. Let cool slightly, then shred the meat with 2 forks.
• Roast the bell peppers and chiles directly on a gas burner (or directly under the broiler) until the skin is mostly black. Throw the peppers and chiles into a plastic storage bag and seal it. Let them steam inside the bag for 30 minutes or so. Core and seed, then scrape off the black skin. Chop and set aside.
• In a large skillet over medium heat, saute the chopped onions and jalapeno in the vegetable oil until the onions are translucent, 2 to 3 minutes. Throw in the shredded chicken, then stir in 1 cup of the chicken broth and 1 cup of the heavy cream. Add 1/2 teaspoon of the paprika and some salt and pepper, then add half of the chopped roasted peppers and chiles. Stir the mixture around and let it cook for a couple of minutes, then set it aside.
• In a separate skillet over medium-high heat, melt the butter. Sprinkle in the flour and whisk it together to combine. Cook, whisking constantly, for 1 minute. Then pour in the remaining 2 cups chicken broth, stirring constantly. Cook, stirring, until the mixture is smooth, 1 to 2 minutes. Then add the remaining 1/2 cup heavy cream, the remaining 1/2 teaspoon paprika and 1 1/2 cups of the grated cheese. Finally, stir in the sour cream and the rest of the chopped roasted peppers and chiles. If the sauce needs a little thinning, splash in as much broth as you need. Give the sauce a taste and add salt if it needs it (with all the cheese, it shouldn't need much).
• Preheat the oven to 350 degrees F.
• Wrap the tortillas in paper towels and microwave until very soft and pliable, about a minute.
• Place a small amount of the chicken mixture and about a tablespoon of the grated cheese down the center of each tortilla. Fold over the edges and arrange them seam-side down in a 9-by-13-inch baking dish. Pour the sauce over the top. Sprinkle the top with the remaining 1 cup grated cheese and bake until bubbly, 20 to 25 minutes.
• Serve with a dollop of sour cream and salsa on top and a sprinkle of cilantro leaves.

CREAMY WHITE CHICKEN ENCHILADAS

Steps:

• Place chicken breasts, water, and onion in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain off water. Shred chicken using 2 forks. Mix in green chiles.
• Combine chicken mixture with Monterey Jack cheese. Spoon some of the chicken filling into the middle of each tortilla and roll up tightly. Grease a 9x13-inch casserole dish; arrange filled tortillas in the dish.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Add water, chicken stock concentrate, and cumin; whisk until smooth. Cook over medium heat until thick and bubbly, about 5 minutes. Stir in Greek yogurt, pepper Jack cheese, and Monterey Jack cheese. Do not boil, as yogurt may curdle.
• Pour sauce over enchiladas in the casserole dish.
• Bake in the preheated oven until cheeses melt, about 22 minutes. Broil on high until top browns, about 3 minutes.

WHITE CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Rub chicken breasts on both sides with olive oil, then sprinkle with fajita seasoning, salt, and pepper. Place on the prepared baking sheet.
• 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.
• 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.
• 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.
• 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.
• Return to the oven and bake until cheese is hot and bubbly, about 20 minutes. Serve hot.

GREEN, WHITE, AND RED ENCHILADAS

Steps:

• In a mixing bowl, stir together cooked chicken with cream of chicken soup, garlic powder, onion powder, salt, and chopped green chilies; set aside.
• Preheat oven to 350°F.
• Grease bottom of large ovenproof casserole dish.
• Heat chicken broth until it is warm and place in a shallow bowl.
• Immerse corn tortillas one at a time immediately before filling- just until it softens just a tad; do not oversoak.
• Remove tortilla from broth, and add another while filling.
• Place about 3 tablespoons of chicken filling across the center of the tortilla, then roll up.
• Place rolled tortilla into the casserole dish.
• Repeat until all tortillas and filling are used.
• Pour green chile enchilada sauce and tomato salsa over the tops of the rolled tortillas, leaving some of each sauce exposed so it shows red/green.
• Sprinkle with shredded cheese and top with chopped cilantro.
• Bake at 350°F for 25 minutes or so or until dish is warmed through, cheese is melted, and slightly golden on top.
• Serve enchiladas garnished with a spoonful of sour cream.

WHITE CHICKEN ENCHILADAS

Steps:

• Wrap tortillas in 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., In another bowl, combine the soup, sour cream, jalapenos, cayenne and remaining milk. Stir 2 tablespoons soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up., 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. Bake 5 minutes longer or until cheese is melted.

EASY WHITE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray.
• Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
• Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.

CREAMY CHICKEN ENCHILADAS WITH WHITE SAUCE

Steps:

• Heat oil in a skillet over medium-high heat. Add onion and bell pepper; cook and stir until onion has browned, about 5 minutes. Add drained chicken breast and flake it apart with a fork. Stir in taco seasoning and cook until until vegetables have softened, 3 to 5 minutes.
• Mix condensed soup, diced tomatoes, Greek yogurt, milk, hot pepper sauce, lime juice, oregano, chili powder, and cumin together in a saucepan; bring to a simmer over medium heat. Simmer sauce for 10 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Wrap chicken mixture in tortillas and arrange in a 9x13-inch baking pan. Pour sauce on top and sprinkle with Cheddar cheese.
• Bake in the preheated oven until cheese is golden brown, about 30 minutes.