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Below are the ingridients that are required to prepare a delicious Cara's White Chicken Enchiladas:
- Take of Meats.
- Prepare 2 lb of shredded, cooked chicken. I cook breasts or tenders in a slow cooker, but any kind or method is up to you.
- Use of vegetable.
- Prepare 1 can of Small can Rotel, I used original. Any variety will work, depending on your level on spice desired.
- Take 2 clove of garlic, minced. Fresh or jarred is your choice. This goes in with the chicken for the slow cooker.
- Get 1/2 cup of 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.
- You need of Dairy.
- You need 2 packages of cream cheese (8oz each). I let mine sit out a few hours to get room temperature.
- Prepare 1 lb of Monterey Jack Cheese, shredded. Any Cheese may be used if you prefer something different.
- You need 8 oz of Small container of sour cream. I used only about half the container.
- Provide 1 cup of milk.
- Prepare of other.
- Use 1 packages of white corn tortillas 20pk.
- Prepare 1 of 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 of chicken broth.
Done with the ingridients? Below are the steps on cooking Cara's White Chicken Enchiladas:
Skillet white chicken enchiladas layered with corn tortillas, shredded chicken, Mexican street corn, peppers and a white enchilada sauce. Chili powder, paprika and onion powder are the only two spices you'll need for this recipe. These Salsa Chicken Enchiladas have been on my mind for quite some time, and since Cinco de Mayo is coming up soon, I decided it was about time I made and shared them with you. The best part is they cost less and take less time to make than going out to eat. I took some tortillas and stuffed them.
Recipe : Cara's White Chicken Enchiladas
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