White Chicken Enchiladas
AuthorErin GroveCategoryQuick and Easy DinnersPreheat the oven to 375 degrees.
In the Instant Pot, place chicken breasts, water, salsa, 1 tbsp cumin, 1 tbsp chili powder, 1 tsp salt and 1 tsp black pepper. Cook on poultry for 20 minutes.
In the Crockpot, place chicken breasts, water, salsa, 1 tbsp cumin, 1 tbsp chili powder, 1 tsp salt and 1 tsp black pepper. Cook on high for 3 hours or low for 7 hours.
Once chicken is cooked, use two forks to pull apart the chicken and shred. Set aside.
In a small sauce pan, heat refried beans on low. Stir occasionally.
In a large saute pan, add avocado oil, onions, peppers, jalapeno and garlic, 1 tsp cumin and 1 tsp chili powder. Saute on medium to high heat for 10-12 minutes or until onions and peppers are fully cooked. Once fully cooked, set aside.
In the same large saute pan, add coconut milk, 1 cup shredded pepper jack cheese, 1 cup cotija cheese crumbles. Whisk and cook on medium heat for 5 minutes.
Whisk in cornstarch or arrowroot. Cook for another 5 minutes. Sauce will thicken a bit.
In a bowl, set aside about half of the sauce. We will use this later.
Add the pepper and onion mixture and the shredded chicken to the leftover sauce in the saute pan. Stir.
Spread a thin layer of leftover sauce to the bottom of the 9x12 baking pan.
Fill each tortilla with a thin layer of refried beans and chicken, veggie and sauce mixture. Roll and place in pan.
Once all enchiladas are rolled and placed in the pan, top with leftover sauce and 1 cup of shredded pepper jack cheese. Top with cilantro.
Bake for 20 minutes.
Turn over to high broil and broil for 1 - 1 1/2 minutes until browned on top.
Serve with guacamole and enjoy!
Ingredients
Directions
Preheat the oven to 375 degrees.
In the Instant Pot, place chicken breasts, water, salsa, 1 tbsp cumin, 1 tbsp chili powder, 1 tsp salt and 1 tsp black pepper. Cook on poultry for 20 minutes.
In the Crockpot, place chicken breasts, water, salsa, 1 tbsp cumin, 1 tbsp chili powder, 1 tsp salt and 1 tsp black pepper. Cook on high for 3 hours or low for 7 hours.
Once chicken is cooked, use two forks to pull apart the chicken and shred. Set aside.
In a small sauce pan, heat refried beans on low. Stir occasionally.
In a large saute pan, add avocado oil, onions, peppers, jalapeno and garlic, 1 tsp cumin and 1 tsp chili powder. Saute on medium to high heat for 10-12 minutes or until onions and peppers are fully cooked. Once fully cooked, set aside.
In the same large saute pan, add coconut milk, 1 cup shredded pepper jack cheese, 1 cup cotija cheese crumbles. Whisk and cook on medium heat for 5 minutes.
Whisk in cornstarch or arrowroot. Cook for another 5 minutes. Sauce will thicken a bit.
In a bowl, set aside about half of the sauce. We will use this later.
Add the pepper and onion mixture and the shredded chicken to the leftover sauce in the saute pan. Stir.
Spread a thin layer of leftover sauce to the bottom of the 9x12 baking pan.
Fill each tortilla with a thin layer of refried beans and chicken, veggie and sauce mixture. Roll and place in pan.
Once all enchiladas are rolled and placed in the pan, top with leftover sauce and 1 cup of shredded pepper jack cheese. Top with cilantro.
Bake for 20 minutes.
Turn over to high broil and broil for 1 - 1 1/2 minutes until browned on top.
Serve with guacamole and enjoy!
Notes