White Chicken Enchiladas

Today is my last day on my Disneyland trip. It has been SO fun, but I’m sure excited to be home with Zachary and to have things be a little bit normal again. And by normal, I mean have Adelaide sleeping better because having her wake up every hour and a half last night was NOT fun. Anyway, our last guest poster is Britni from Play. Party. Pin. Be sure to check out her cute blog and give her some HH&G love! 

Hi all! This is Britni from Play. Party. Pin. I am so excited to be guest posting for Sarah today. I’m going to let you all in on a secret – I don’t love to cook. I love to bake, but cooking is a different story, so it’s a good thing my husband likes to cook enough for both of us. And he’s great at it, which makes me a very lucky girl. This white chicken enchilada recipe is his recipe, as are most of the recipes on my blog, unless it’s a dessert – then it’s all me. I hope you enjoy!

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White Chicken Enchiladas

Course Dinner

Cuisine Mexican

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 25 minutes

Servings 10 enchiladas

Ingredients

• 2 T olive oil divided
• 1 can unsalted corn drained and dried (or 3 ears fresh corn, dekerneled)
• 3 pinches of salt plus additional to taste
• 3 1/2 cups cooked chicken shredded
• 2 tsp dried oregano
• 2 tsp cumin
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp paprika
• 1 cup chicken broth reduced sodium
• 1 can black olives sliced into rings (or you can buy pre-sliced)
• 2 roma tomatoes diced (optional)
• 1 red bell pepper diced (optional)
• 1 can chopped green chiles drained (optional)
• 8 oz cream cheese cubed and softened
• 10 flour tortillas
• 2 cups Mexican blend cheese
• 2 cups heavy whipping cream
• 1 cup cilantro chopped

Instructions

1. Preheat oven to 350ºF.
2. Grease a 9×13 baking dish with butter.
3. Heat 1 T olive oil in a large sauté pan or skillet over medium high heat. Once hot, add the corn and 3 pinches of salt. Cook the corn, stirring every few minutes, until caramelized, about 8-10 minutes. Remove the corn from the pan and set aside.
4. Add 1 T olive oil to the same pan. Add shredded chicken and warm.
5. Once chicken is warm add the oregano, cumin, garlic powder, chili powder, and paprika to the chicken and cook for 1 minute.
6. Add the chicken broth to deglaze the pan, scraping up all the browned bits from the pan. Bring to a boil, lower the heat, and simmer until the broth has reduced, about 3-4 minutes.
7. Add the corn, olives, tomatoes, red pepper and green chiles to the pan then cook for 1 more minute.
8. Stir in the cream cheese and cook, stirring constantly, until the cream cheese melts, about 3-4 minutes.
9. Spoon 2-3 tablespoons of the mixture down the center of each tortilla. Roll up each tortilla and place it seam side down in the prepared 9×13 baking dish. Repeat for all 10 tortillas.
10. Sprinkle the rolled tortillas with the Mexican blend cheese and drizzle with the heavy whipping cream.
11. Bake for 45 minutes at 350 degrees.
12. Garnish with whatever toppings (e.g., cilantro, salsa, guacamole, sour cream) you want and serve hot.

Recipe Notes

Make 10 enchiladas