NEXT RECIPE >

White Chicken Enchiladas Recipe
White Chicken Enchiladas Recipe photo by Taste of Home
Next Recipe

White Chicken Enchiladas Recipe

Read Reviews
4.5 13 23
Publisher Photo
A thick and creamy sauce covers these corn tortillas that are filled with tender chunks of chicken. To suit our family's tastes, I usually leave out the red peppers and cumin. —Sharon Welsh of Onsted, Michigan
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 6 servings

Ingredients

  • 12 white or yellow corn tortillas (6 inches)
  • 4 ounces reduced-fat cream cheese
  • 1 tablespoon plus 1 cup fat-free milk, divided
  • 1 teaspoon ground cumin
  • 4 cups cubed cooked chicken breast
  • 1/2 cup chopped green onions
  • 1/2 cup chopped sweet red pepper
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) fat-free sour cream
  • 2 jalapeno peppers, seeded and chopped
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup shredded reduced-fat cheddar cheese

Nutritional Facts

2 each: 405 calories, 10g fat (5g saturated fat), 108mg cholesterol, 435mg sodium, 35g carbohydrate (0 sugars, 3g fiber), 40g protein.

Directions

  1. 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.
  2. 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.
  3. 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. Yield: 6 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as White Chicken Enchiladas in Light & Tasty June/July 2003, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for White Chicken Enchiladas

AVERAGE RATING
(23)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
hicks91 User ID: 6731271 249206
Reviewed Jun. 8, 2016

"Needs more seasoning. Would cut in 1/2 for smaller version. But very good!"

MY REVIEW
bonnieholmes77 User ID: 4217477 88710
Reviewed Sep. 9, 2013

"Lacks flavor, but I think I can fix it by adding a few ingredients."

MY REVIEW
gmarquez1976 User ID: 7231381 134792
Reviewed Apr. 18, 2013

"This is good if you don't use all that fat free/low fat phood! use real food that is not artificially sweetend or all that good fat taken out. if you are so worried about your fat intake then get off your butt and get some physical exercise."

MY REVIEW
clbrill User ID: 4285727 53347
Reviewed Jan. 10, 2013

"Simple enough to do and was well worth it."

MY REVIEW
maggieT85 User ID: 6848600 53345
Reviewed Oct. 1, 2012

"Recipe of Love! Everyone will enjoy."

MY REVIEW
pkimber User ID: 6328212 139352
Reviewed Mar. 31, 2012

"This recipe is constantly requested at my house. I usually add more spice by adding green chili's, more jalapenos, chili/cayenne powder. It is ALWAYS a hit!"

MY REVIEW
wenwic User ID: 1990420 88705
Reviewed Jun. 13, 2011

"I omit the green onions and red peppers, and add an extra dash of cayenne, diced green chilis, and diced jalepenos. I also use whole wheat tortillas. They are great!"

MY REVIEW
Alice Leonetti User ID: 4917956 47817
Reviewed Jan. 13, 2011

"Excellent blend of flavors! I omitted the red pepper and added chopped green chilies. Husband says this recipe is a keeper!"

MY REVIEW
poohbeardot User ID: 3631192 88683
Reviewed Nov. 29, 2010

"Make this recipe often. It is requested often. Use regular not reduced fat anything and leave out the Jalopenos and top with my home made canned salsa"

MY REVIEW
rodiern User ID: 2058908 93163
Reviewed May. 3, 2009

"Excellent!

I just made this - used canned jalapenos instead of fresh.
Enjoyed by all!"

Loading Image