Yummy Chicken Enchiladas

Titling this post ‘Yummy Chicken Enchiladas’ because that is what our mom called these in the recipe book she gave each of us when we went off to college 😭 So special to have that. It’s for sure my most used recipe book. It has all of our mom’s go-to recipes she’d make growing up, and these chicken enchiladas we are sharing today is one of them. Such a treasure!

We took photos of these and planned to post the recipe last summer, but never got around to it. What better time to post a new recipe though while everyone is staying home during this Covid-19 pandemic. So crazy to think about what has gone on in the world over the last couple of months!

These enchiladas are not, by any means, healthy (sorry not sorry), but they ARE delicious. They’re packed with so much flavor and are pretty simple to make! Our mom would always serve these with chips and guac and some cut up fruit.

Yes, I am wearing my disposable gloves, haha. It’s easiest to mix up the filling mixture with your hands sometimes, and I prefer to wear cloves when prepping messing mixtures. Sue me!

To start you blend up the sauce in a blender - so easy! Then you quick fry the tortillas. I like to use the uncooked tortillas and just cook them on the stove instead of actually frying them in oil! However, if you’re using regular store bought, pre-cooked tortillas, I would recommend quick frying them in oil to soften them up. Let the oil drain onto a paper towel .

Then mix up the chicken mixture, fill the tortillas, roll them up and place them in a pan with seam down. Pour the sauce on top, bake covered with foil, then remove foil, sprinkle cheese over, and place back in the oven until the cheese melts. Simple and easy. The full recipe is below!

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Yummy Chicken Enchiladas

Yield: 12

Author: Salty Blondes

Prep time: Cook time: Total time:

Ingredients:

• 1 16 oz can tomatoes
• 1 4 oz can green chili peppers
• 1/2 tsp coriander 
• 1/2 tsp salt
• 1 cup sour cream
• 2 cups shredded cooked chicken
• 1 8 oz package cream cheese
• 1/4 cup finely chopped onion
• 12 flour tortillas
• 1 cup shredded monterey jack cheese

Instructions:

How to cook Yummy Chicken Enchiladas

1. Place tomatoes, peppers, coriander, and salt in blender and blend until smooth. Add sour cream and blend. 
2. Mix together chicken, cream cheese, onion and 3/4 tsp salt.
3. Quick fry tortillas in oil.  Fill tortillas with chicken mixture and roll up. Place in a baking dish and pour tomato mixture over top.
4. Cover with foil and bake at 350 degrees for 30 minutes. 
5. Remove foil and sprinkle with cheese - return to oven until cheese melts. 

We hope you love these as much as we do!

White Chicken Chili Recipe

Well, we took these photos back in MARCH this last year, but it’s actually perfect that we never got around to posting this recipe, because what better time of year to make this yummy soup than FALL, am I right?!

This white chicken chili is the all-time fall comfort food, with lots of good flavor, and a little spicy kick to it. This soup is also special to me, because it’s one of the meals my mom made for us when she came to stay with me after Cal was born. I remember coming home for a little break after a long day of being with Cal at the NICU to a sparkly clean house with dinner on the table - this chili with warm, homemade cornbread and her famous salad, and cream cheese brownies in the oven.

Having her here meant everything to me, and it’s something I’ll never get again. I’m so grateful for all that she taught me, and left here with us, including all her yummy recipes that are basically all I ever make for my own family.

Okay and before I share this yummy recipe (scroll to the bottom to get straight to it), I wanted to share one of my favorite tips when cooking with a rotisserie chicken (or any raw meat, sticky doughs or messy crumbles that require you to use your hands) - DISPOSABLE GLOVES!

I can remember when I told my mom about this little trick and her response - “I’m totally going to start doing that now! You need to share that on your blog! That’s something people would like to know about.” Love her.

I used to haaaaate working with a rotisserie chicken. I hated digging around the bone for the meat and I used to dread anytime I had to use one for cooking (I always use rotisserie chickens when a recipe calls for shredded chicken, i.e., enchiladas, soups, pastas). Since discovering using gloves for cooking, I now don’t mind it at al!

Now, on to the recipe! I love this because it’s one of those crock pot recipes that you throw in early in the day and you don’t really have to worry about again until right before you eat! I won’t lie to you and say that it’s super healthy, but I also don’t think it’s the worst recipe out there for you. It’s hearty and warm and delicious and WORTH IT. Trust us.

There are two ways to make this. Option one is if you’re making it for dinner and want it to be ready right away. Still super easy. Option two is if you want to throw it in the crockpot earlier in the day and have it ready at dinner time. That’s what I’ve always done to make this. Recipe is below. Enjoy!

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White Chicken Chili

Author: Salty Blondes

prep time: cook time: total time:

ingredients:

• 2 lbs. boneless, skinless chicken
• 1 medium onion, chopped
• 1 1/2 tsp. garlic powder or 2 cloves
• 2 tsp. oil
• 3 cans white beans, rinsed and drained
• 1 can chicken broth
• 2, 4oz. cans chopped green chilies
• 1 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. oregano
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 2 cups sour cream
• 1 cup heavy whipping cream

instructions:

How to cook White Chicken Chili

1. Option 1: Saute chicken, onion and garlic in the oil.  Add beans, broth, chilies and spices.  Bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat.  Add sour cream and whipping cream. 
2. Option 2 (the easier way): Add chicken, onion, garlic, beans, chillies and spices to crock pot. Cook on low for 6-8 hours. Stir in sour cream and whipping cream before serving and allow to heat through for 30 minutes.