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This creamy white version, made extra luxurious from a cheesy béchamel-type sauce called Mornay, is packed with chopped chicken, spinach, mushroom, and fresh herbs–and a few time-saving secrets...
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
2. Bake for 30 minutes. Pour the enchilada sauce over the chicken. 3. Bake for 30 minutes or until the chicken is cooked through, occasionally basting the chicken with the sauce. 4. Stir the sauce in the pan and serve over the chicken. Ingredient Note: If desired, you can remove the skin from the chicken before baking.
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
Top with half the enchilada sauce and half the cheese. Roll up the tortilla and place seam-side down onto a microwavable plate. Top with the remaining sauce and cheese. Microwave on HIGH for 1 minute 30 seconds or until the cheese is melted. Flavor Variation: for a Cheesy Enchilada, omit the chicken and use 1 cup cheese.
Best of all, a bowl of beef and broccoli calls for just 20 minutes of prep time and simmers to perfection throughout the day, thanks to the slow cooker. ... Get Ree's White Chicken Enchiladas ...
4 skinless, boneless chicken breast half (about 1 pound) 3 clove garlic, minced; 1 / 3 cup balsamic vinegar; 1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup; 1 can (about 15 ounces) white kidney beans (cannellini), rinsed and drained; 1 (about 7 ounces) fresh baby spinach
It's pureed to a silky smooth texture and topped with parsley, cheese, and crispy bacon bits. Oh, and it's ready in 30 minutes! Get Ree's Perfect Potato Soup recipe .