Creamy White Chicken Enchiladas

• servings: 2 servings; 4 enchiladas
• active time: Prep: 30 minutes
• total time: 1 hour

Ingredients

1 package (8 ounces) of cream cheese, softened

1/2 teaspoon of onion powder

1/2 teaspoon of ground cumin

1/8 teaspoon of salt

1/8 teaspoon of pepper

2 cups (8 oz) of pulled cooked chicken (or beef or chorizo. If using chorizo, don’t add any of the seasonings listed above)

12 5-inch white corn tortillas at room temperature (flour tortillas can become too mushy. White corn tortillas are more pliable than yelow corn and more suitable for enchiladas. Whereas yellow corn tortillas are more suited for hard taco shells.)

Optional: 1 can (4 ounces) of mild chopped green chiles

Optional: 1 (15-ounce) can pinto beans

Optional: 1/2 cup cheddar cheese

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Sauce:

1 can (10-1/2 ounces each) of reduced sodium condensed cream of chicken soup or cream of chicken and mushroom soup, undiluted

1/2 cup of sour cream

1/2 cup of whole milk

1 can (4 ounces) of mild chopped green chiles

1/2 cup of shredded cheddar cheese

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Alternate sauce:

2 cans cream of chicken soup (10 oz. each)

15 oz. can tomato sauce

3 Tbsp. chili powder

1 tsp garlic powder

1 ½ tsp onion powder

1 tsp ground cumin

1 tsp dried oregano

½ tsp black pepper

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Alternate sauce (red):

2 tablespoons avocado oil or olive oil

2 tablespoons all-purpose flour

2 TBSP of chili powder (see note below)

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

2 cups chicken or vegetable stock

fine sea salt, to taste

Optional: 1/2 cup of heavy cream

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Alternate sauce (green):

1 tablespoon olive oil

1 small white onion, peeled and diced

1 jalapeño, cored (seeds removed) and diced

4 cloves garlic, peeled and minced

1 cup vegetable stock

4 (4-ounce) cans diced green chiles

1.5 teaspoons ground cumin

1 teaspoon fine sea salt

1/2 teaspoon freshly-ground black pepper

Directions

Preheat oven to 350°. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in the meat and any optional ingredients.

Heat up the tortillas one at a time in a hot (medium-high heat), dry skillet for 30–45 seconds per side until toasted but soft. Place 1/4 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 9x13-in. baking dish. You may need to squeeze them a little narrower to make them taller and allow the sauce to run down between them. A dozen 5” enchiladas should be able to fit the dish.

Bake, uncovered, 15 minutes or until heated through to lightly toast the tortillas.

In a medium bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. Bake another 5 minutes.

Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

Notes

Reduced cooking time for 5” tortillas.