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Before you jump to Cara's White Chicken Enchiladas recipe, you may want to read this short interesting healthy tips about Ways To Live Green And Conserve Money In The Kitchen.
Until fairly recently anyone who portrayed concern about the degradation of the environment raised skeptical eyebrows. That has fully changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we cannot transform things for the better without everyone’s active participation. These types of adjustments need to start happening, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, for the most part by making your cooking area more green.
A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. In case you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to go as often.
From the above it really should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Efficient living is something we can all accomplish, without difficulty. It’s about being sensible, more often than not.
We hope you got insight from reading it, now let’s go back to cara's white chicken enchiladas recipe. You can cook cara's white chicken enchiladas using 15 ingredients and 8 steps. Here is how you do it.
The ingredients needed to prepare Cara's White Chicken Enchiladas:
- Take Meats
- Take 2 lb shredded, cooked chicken. I cook breasts or tenders in a slow cooker, but any kind or method is up to you
- Get vegetable
- Use 1 can Small can Rotel, I used original. Any variety will work, depending on your level on spice desired
- Use 2 clove garlic, minced. Fresh or jarred is your choice. This goes in with the chicken for the slow cooker
- Prepare 1/2 cup chopped or sliced onion. Also for the slow cooker. If u don't want to have onion in chicken mixture, Slice large to make removal easier bit still benefiting from flavor
- Provide Dairy
- Provide 2 packages cream cheese (8oz each). I let mine sit out a few hours to get room temperature
- Provide 1 lb Monterey Jack Cheese, shredded. Any Cheese may be used if you prefer something different
- Provide 8 oz Small container of sour cream. I used only about half the container
- Use 1 cup milk
- You need other
- You need 1 packages white corn tortillas 20pk
- Take 1 salt, pepper, cumin, fajita seasoning, garlic powder. Each is to your own taste & preference. I used the seasonings for the chicken & in the sauce
- Use 3 cup chicken broth
Instructions to make Cara's White Chicken Enchiladas:
- Slow cooker: Add chicken broth, onions, garlic, seasonings & chicken. Cover & cook on low 6-8 hrs or high 4 hours.
- Shred cooked chicken & reserve broth. Remove onions if desired. Place chicken in a skillet with 1/2 cup of broth to keep moisture. Simmer on low.
- In a different skillet, add remaining broth, 2 pkgs of cream cheese, 1 can rotel, 1/2 container of sour cream, 1 cup milk & 1/2 of the shredded cheese. Season as desired & keep on medium heat. Stir frequently to help cheeses melt.
- Once the sauce is completely liquid, you can test the flavor to see if more seasonings need to be added. Lower heat to simmer (low)
- Next, spoon about 1/2 cup to 1 cup of sauce over the shredded chicken. Stir & coat well. This will help keep it together when spooning in tortillas.
- Lightly coat the bottom of a 9×13 pan with sauce to prevent sticking & burning during baking.
- Dip one side of tortilla in sauce & lay that side down in baking dish. The dry side is where you will spoon the chicken. Roll up, seam side down. Repeat until you run out of space or chicken, or tortillas!
- Remaining sauce & chicken(if any) now gets poured over the enchiladas. Top with remaining cheese. Bake at 350° for 20 min, covered. Uncover another 10min. Let sit 10-15min before eating. This prevents the sauce from being too runny when serving. Enjoy!
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