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Jalapeno Jack White Chicken Enchiladas


I’m happy to share my these creamy, delicious, nutritious, yummy, white chicken enchiladas. Don’t be intimidated by the multiple steps, they are not difficult. These chicken enchiladas have the easiest cream sauce you could ever make for melt in your mouth enchiladas! Perfect for an easy and quick meal. My method for poaching the chicken is by far the fastest and easiest way to cook chicken unless you have a pressure cooker, then use that. It comes out perfectly moist and juicy every single time.

We used a Jalapeno Jack mix from Wind & Willow in our most recent meal kit, but this recipe can be made with any twist on flavor! Below we used a can of chilies but feel free to use just a bit of salt an pepper to season your chicken if you don't want to use chillies or do not want it too spicy.


TIME: 25 MIN

SERVES: 4

Ingredients

3 whole 4 oz Cans Whole Green Chilies, Diced

1 whole Jalapeno, Seeded And Finely Diced

1/2 cup chicken broth

1 teaspoon Paprika

8 10" flour tortillas / 12 6” corn tortillas

1.5 lbs chicken breast

2 cups Monterey Jack / Pepperjack cheese

8 oz cream cheese

3 Tbs butter

1 Tbs flour

1 cup cream

1 cup sour cream

How to Poach Chicken:

Place the chicken breasts in a pot and cover the chicken with 1 inch of water. (do not add salt). Bring to a boil over high heat and then reduce the heat to medium for 10-15 minutes or until the chicken reaches an internal temperature of 165 F. Remove the chicken from water and shred with two forks.


Enchilada Instructions:

  1. Preheat oven to 350 degrees. Grease a 9 x 13 pan.

  2. Mix 1/2 cup chicken broth, 1/2 the chilies and jalapeno to the shredded chicken. Add cream cheese and ½ of the cheese. Mix well.

  3. Roll filling up in tortillas (approximately 1/3 cup each) and place in pan.

  4. In a sauce pan over medium heat, melt butter. Mix the flour with the cream and add to the butter. Stir till it thickens, about 5 minutes.

  5. Remove from heat. Stir in sour cream until smooth. Add the remainder of the chilies and pour mixture over tortillas and bake 10 min.

  6. Remove from oven and top with remaining cup of cheese. Return to oven and cook for approximately 5 minutes or until cheese is melted and begins to brown. Serve hot!



Something fresh on the side:Dice the avocados and tomato. Add chopped cilantro and top with a squeeze of fresh lime.

Weekend Meal Kit #39 - If you enjoy our Weekend Meal Kits please let your friends know!

#cheese #WeekendMealBox #fusion

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1139 Frederick Ave, St. Joseph, MO        

Phone: (816) 646-1301

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