Barbara Jean’s Enchiladas
These are Enchiladas Blanco! White Enchiladas! Not your traditional red-sauce based enchiladas.
I had this recipe for the very first time at a party, and had never heard of enchiladas with a white cream sauce. The recipe is from Barbara Jean’s Cookbook, and I will occasionally change it up a bit, but it’s “a keeper” for sure.
This is not your typical enchilada served in a Mexican restaurant. This is not even Tex-Mex, but with enchilada in the name we’ll just pretend.
What’s so surprising is how easily and how well this white sauce works out. Give it a try and you will see what I mean.
Here’s How You Make Them…
You’ll need 3 cups of cooked, diced chicken. This is about 3 chicken breasts.
Cook them how you want, but this is how I do it these days…
I season them with garlic salt, onion powder, and pepper on both sides.
I finally learned the best way to cook chicken at the age of 50, and I’ve never turned back.
You need an oven-proof skillet to cook chicken.
You use your stove AND your oven.
You’ll feel like a real chef with your fancy pan and your new skill set!
Preheat your oven to 400.
Put a couple of teaspoons of your favorite oil in pan, and heat the pan up to medium high…..just one notch above medium.
When the pan is heated, put the chicken in the pan and brown them for about 4 minutes.
Then flip them over to brown on the other side.
Cook for another 4 minutes.
Now both sides are golden and you need to cook the chicken all the way through BUT still keep it moist.
This is where the oven does the trick!
Slide your chicken-pan right into the oven to finish cooking for 15 minutes.
If your chicken breasts happen to be on the bigger side then you might go closer to 20 minutes.
When your timer is done, you will have perfectly cooked chicken like this….
Now let the chicken cool down a little to handle, and rest for a few minutes.
You can get out your salsa, cheese, tortillas, heavy cream, and jalapenos while you’re waiting…
When the chicken has rested for about 10 minutes, you will dice it up for your enchiladas.
In a medium bowl, you will mix together 3 cups chicken, 1 cup shredded cheddar cheese or Mexican blend cheese, and 1 cup salsa of your choice. I like Mateo’s.
When you have it all combined in the bowl it will look like this…
Lay out your flour tortilla, and place approximately 1/2 cup of the chicken mixture down the center of the tortilla.
Roll and place in a greased 9×13 pan, seam-side down. This recipe will make 8 enchiladas.
Now it seems unnatural to pour “milk” on top of this, but this is when you pour 2 cups of heavy cream all over the top and cover with 3 cups of shredded cheese.
Add jalapenos for color and flavor.
You can see how the “pool” of cream will flood the pan. Don’t worry!
This becomes a magical sauce all by itself!
Bake at 350, uncovered for 20-25 minutes or until it’s golden on the edges.
Let sit for 10 minutes before serving.
Your family will love you for this!
And to make it easy here is a printable version.