Creamy White Chicken Enchiladas

I am a little under the weather today, it comes with the territory of teenagers and the germs they bring home from school.  Having a slight cold want stop me at all...I wanted to be comforted and that made my mind go straight to Mexican food!

I decided to cook some Creamy White Chicken Enchiladas which I knew would put a smile on my face...and Yes...because it has cheese, but also because, I love creamy, savory, food. 

This is a really simple dish...in my Ninja, I added green chile enchilada sauce, cream cheese, Greek yogurt, sour cream and some spices. Blend and the sauce is done!

Grate up some sharp and jack cheeses.

I lightly fried my corn tortilla shells to make them more pliable. You can also stick them in the microwave, covered with a napkin for about 30 seconds and get great results.

I boiled some seasoned chicken breast, then I diced it into small chunks.

Saute garlic and red onion, add the diced chicken and cook for a couple of minutes.

Now, it's time to assemble our enchiladas and bake them babies up!

After about 30 minutes in the oven, this is what magically appeared.

I topped my enchiladas with avocado, more sour cream and a few extra scallions. I must say, I feel better already.

Time to eat!

Creamy White Chicken Enchiladas

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6

Ingredients:

4 chicken breast, boneless skinless
1 1/2 cups sharp cheddar cheese, grated
1 1/2 cups jack cheese, grated
1/2 small red onion, diced
1 clove garlic, minced
1 tablespoon black pepper
1 tablespoon creole seasoning
1 tablespoon onion powder
1/2 tablespoon oregano, dried, crushed
extra virgin olive oil
cooking oil
creamy white sauce
corn tortilla shells
2 stalks green onions, sliced
avocado
sour cream

For the Creamy White Sauce:

4 ounces Philadelphia Cream Cheese
1 1/2 cups las palmas green chili enchilada sauce
1/2 cup sour cream
1/2 cup Chobani Greek Yogurt
1/2 cup chicken broth, low sodium
1/2 teaspoon black pepper
1/2 teaspoon creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder

Directions:

Preheat oven to 375 degrees.

Prepare creamy white sauce by placing everything in a blender and blend until creamy, set aside until ready to use.

To prepare enchiladas, place chicken in a stock pot, cover with seasonings, mix well. Cover chicken with water. Bring to a boil, reduce heat to medium and cook chicken for about 15 minutes.

While chicken cooks, place about 1/2 cup cooking oil into a pan over medium heat, cook tortillas for about 1 minute on each side to soften, drain, and set aside. 

Remove chicken from pot, dice into small chunks and set aside. Chicken may not be fully cooked at this point, please do not eat.

In a skillet add 1 tablespoon of olive oil over medium heat, add red onion and saute for about 5 minutes, add garlic and diced chicken and cook for about 2 minutes more.

To assemble enchiladas, spread about 1/2 cup of creamy white sauce on the bottom of a 13X9 casserole dish, make sure to cover the bottom.

Dip shells into remaining white sauce, place on casserole dish, stuff with about 1 1/2 tablespoon of chopped chicken and 1 tablespoon of cheese, roll, and repeat.

Top rolled enchiladas with remaining cheese and drizzle remaining creme sauce on top. Sprinkle green onions and bake enchiladas for about 30-40 minutes. Remove from oven, allow to cool and serve with beans.