Ingredients for Chicken Enchiladas In Creamy White Sauce
- 1/4 cup pecan halves
- 1/2 medium onion, chopped
- Butter
- 8 ounces cream cheese (softened)
- 1/2 cup milk
- 1 teaspoon salt
- Ground Cumin
- Cooked Chicken
- Salsa
- Flour Tortillas
- Condensed Cream Of Chicken Soup
- 1/2 cup sour cream
- 1-2 jalapeño peppers, finely chopped
- 1/2 cup green enchilada sauce
- Monterey Jack Cheese
- Sharp Cheddar Cheese
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How to Make Chicken Enchiladas In Creamy White Sauce
- Preheat oven to 350°F (175°C).
- Toast Pecans and Sauté Onion: In a large skillet, toast 1/4 cup pecan halves over medium heat until fragrant and lightly browned (about 5 minutes). Add 1/2 medium onion, chopped, and sauté until softened (about 5 minutes).
- Prepare Creamy Filling: In a medium bowl, whisk together 8 ounces cream cheese (softened), 1/2 cup milk, 1 teaspoon salt, and 1 teaspoon ground cumin until smooth.
- Combine Filling Ingredients: Stir in the toasted pecan and onion mixture and 2 cups cooked chicken, shredded.
- Assemble Enchiladas: Spread about 1/3 cup of the chicken mixture onto each of 12 corn tortillas. Roll up tightly and place seam-down in a greased 12x7 1/2x2 inch baking dish.
- Make the Enchilada Sauce: In a separate bowl, combine 1 (10.75 ounce) can cream of chicken soup, 1/2 cup sour cream, 1/2 cup green enchilada sauce, and 1-2 jalapeño peppers, finely chopped (adjust to your spice preference).
- Pour Sauce Over Enchiladas: Pour the sauce evenly over the rolled enchiladas.
- Bake Covered: Cover the baking dish with foil and bake for 35 minutes.
- Add Cheese and Pecans: Remove foil, sprinkle 1 1/2 cups shredded cheddar cheese and 2 tablespoons chopped pecans over the enchiladas.
- Bake Until Golden: Return to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
- Rest and Serve: Let rest for 5-10 minutes before serving. Garnish with extra chopped pecans and a dollop of sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
37g
Fat
82g
Carbs
13g
