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White chicken enchiladas are my favorite. Years ago I found a great recipe for them in my [amazon_link id=”0470560800″ target=”_blank” ]Better Homes and Gardens Cook Book[/amazon_link] (this cookbook has been around since 1930!) The recipe has one ingredient in it that I thought was a little odd. Maybe I just don’t know enchilada recipes very well but I had never seen one with almonds before. They add a little something special to the flavor and texture of these delicious enchiladas.
Ingredients
1/4 Cup slivered almonds
1/4 Cup chopped onions
2 Tbsp butter or margarine
1 4oz can diced green chile peppers, drained
1 3 oz package cream cheese, softened
1 Tbsp milk
1/4 tsp ground cumin
2 Cups chopped cooked chicken
12 7 inch flour tortillas or 6 inch corn tortillas
1 10 3/4 ounce can condensed cream of chicken or cream of mushroom soup
1 8oz carton of sour cream
1 cup milk
3/4 Cup shredded Monterey Jack or Cheddar Cheese (3 oz)
Directions
- In a frying pan, cook the almonds, butter and onion over medium heat until the onion is tender and the nuts are lightly toasted. Remove from heat and add 2 T. green chile peppers. Reserve the remaining chile peppers for the sauce.
- In a medium bowl, combine cream cheese, 1T milk and ground cumin. Add nut mixture and chicken. Stir until combined. Spoon about 3 T. of the mixture onto each tortilla and roll up. Place seam side down in a greased rectangular baking dish. Set aside.
- For sauce, combine remaining chile peppers, soup, sour cream and 1 cup milk. Pour evenly over the tortillas. Cover dish with foil and bake in preheated oven at 350 degrees for about 35 minutes or until heated through. Remove foil, sprinkle with cheese and return to oven to make for 5 minutes more or until cheese melts.
Sometimes I used a cooked rotisserie chicken from the grocery store instead of cooking my own chicken. Just pull the meat off and shred it! Otherwise I boil the chicken until cooked through then shred it. Both are very easy methods! These enchiladas are very mild and kid-friendly! Every time I’ve served them to guests, I’ve gotten compliments. It’s a perfect recipe for fall so give it a try and let me know what you think!