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White Chicken Enchiladas withTex-Mex Rice & Refried Beans
by Jes Mostek

(1 rating)
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  A creamy new way to do Tex-Mex! Chicken enchiladas with a white sauce, with two easy, healthy and wicked-fast sides. Dinner will be on the table in no time!

Recipes:
Easy Tex-Mex Rice
by Jes Mostek
serves: 4
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  The easiest-ever recipe for Tex-Mex or Spanish rice. And they'll never know you didn't spend the whole day working on it.
Ingredients:
  2 c.   cooked rice
  1 c.   chunky salsa
  1 c.   corn
Directions:
  Cook rice. Thaw corn if frozen; drain corn if it's canned. Stir together rice, salsa, and corn. Heat through and serve.

Categories:
 
  • Dairy Free
  • Ethnic Foods
  • Fall/Winter
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Pasta/Rice/Potatoes
  • Peanut/Nut Free
  • Side Dishes
  • Spring/Summer
  • Uses up Left-overs
  • Vegetarian/Vegan
  • Wheat Gluten Free
Refried Beans topped with Cheese
by Jes Mostek
serves: 4
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  The staple side-dish for Mexican meals: refried beans topped with melted cheese.
Ingredients:
  1 can   refried beans
  1/2 c.   grated Cheddar cheese
Directions:
  Heat refried beans either in the microwave, or on the stovetop. Be sure to keep the beans covered, and stir occasionally to prevent splatters and to heat evenly. When the beans are hot, transfer to a serving dish, top with grated cheese (really, and kind of hard cheese will work), and cover with a lid or dinner plate until cheese melts. You may need to microwave it for another minute to speed along the melting process.
Categories:
 
  • Ethnic Foods
  • Low Calorie
  • Low Carb
  • Low Sodium
  • Peanut/Nut Free
  • Side Dishes
  • Vegetarian/Vegan
  • Wheat Gluten Free
White Chicken Enchiladas
by Melanie Foster
serves: 6
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  Chicken, peppers and cheese rolled in flour tortillas, topped with a creamy sauce and more cheese!
Ingredients:
  1 cup   chopped onion
  1/2 cup   chopped green pepper
  2 tbsp   butter
  2 cups   cooked, chopped chicken
  4 oz   can chopped green chilies
  3 tbsp   butter
  1/4 cup   flour
  1 tsp   ground coriander
  3/4 tsp   salt
  2 1/2 cups   low sodium chicken broth
  1 cup   sour cream
  1 1/2 cups   shredded monterey jack cheese
  12   6-inch flour tortillas at room temp.
Directions:
  Saute onion and green pepper in 2 Tbsp butter, combine with chicken and chilies in a bowl.

For sauce, melt 3 Tbsp butter, stir in flour, coriander and salt. Whisk in broth and stir until thickened and bubbly. Remove from heat and stir in sour cream and cup cheese. Stir cup sauce into chicken mixture.

Fill each tortilla with cup chicken mixture and place in greased pan:
6 enchiladas per square pan-top with 1 cup sauce and cup cheese
12 enchiladas per 9x13 pan-top with 2 cups sauce and 1 cup cheese

To Freeze: Wrap well with foil, label and date. Freeze for up to 2 months.

To Bake: To eat same day, bake uncovered at 350 for about 25 minutes or until bubbly. From frozen, either thaw completely and bake as above, OR from frozen, bake covered 1 hour, then uncover and bake 25 more minutes or until hot and bubbly. Can re-cover if top is getting too browned before it is hot.

Note: Great for using leftover chicken or use this equivalency,
1 lbs uncooked bone-in chicken breasts = 2 cups cooked chicken
1 lbs uncooked boneless, skinless chicken breasts = 3 cups cooked chicken
Categories:
 
  • Ethnic Foods
  • Main Dishes
  • Poultry
  • Uses up Left-overs


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