White Girl Enchiladas Recipes
WHITE GIRL CHICKEN ENCHILADAS
My mom showed me this recipie. These are really Easy Enchiladas without the Enchilada sauce that some people may not like.
Provided by Summer_chik
Categories Chicken Breast
Time 40m
Yield 10-12 enchiladas, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat over to 450.
- Place chicken to boil, once boiled Shread chicken with a fork.
- Mix 1 can Cream of Chicken soup with shreaded chicken in a large mixing bowl. (Chicken may or may not be saturated with the soupdepending on size of breasts).
- While mixing sprinkle a handful of Italian Cheese Mix into the mixture.
- Roll the mixture into burritos using the tortillas and place the burritos into a caserole pan.
- Make as many burritos as the pan will hold. Its okay to squish the burritos.
- Top the burrito bed with the other can of Cream of Chicken Soup.
- Sprinkle with Italian Cheese Mix to preference.
- Place aluminum foil over the dish and place in the oven.
- Bake until Cheese is melted and remove the foil.
- Bake longer after removing the foil if desired.
Nutrition Facts : Calories 1144.9, Fat 51.4, SaturatedFat 14.1, Cholesterol 166.4, Sodium 3319.5, Carbohydrate 101.4, Fiber 4.7, Sugar 4.7, Protein 65.9
WHITE GIRL ENCHILADAS
For years, our go-to recipe for enchiladas had been Black Bean Enchilada Casserole (#112888)--though we morphed it pretty much from the get go. A few years ago our household had to go dairy-free which changed how we do nearly all of our favorite recipes. This is our dairy-free version of enchiladas that have been affectionately dubbed "white girl" enchiladas because they just don't seem "right" without cheese and sour cream. LOL.
Provided by O-mama
Categories Meat
Time 50m
Yield 20-25 enchiladas
Number Of Ingredients 8
Steps:
- Combine chicken, chiles, beans, olives, avocado, onion, and half the enchilada sauce in a bowl and mix well.
- Scoop mixture into center of a tortilla and roll; place seam-down in greased or lined pan. I use an ice cream scoop for uniform amounts, and I line a jelly roll pan with non-stick foil. Repeat with remaining mixture and tortillas.
- Spread reserved enchilada sauce over top of rolled tortillas. We have sprinkled with additional chopped olives when the mood strikes. If you don't have to avoid dairy, there's always cheese and sour cream that can be used as toppings (we liked putting cheese inside the enchiladas as well back in our dairy-loving days).
- Bake at 350* for 30 minutes.
Nutrition Facts : Calories 325, Fat 9.8, SaturatedFat 2.2, Cholesterol 21, Sodium 778.1, Carbohydrate 44.3, Fiber 4.6, Sugar 4.3, Protein 14.6
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