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Alright, don’t linger, let’s plan this cara's white chicken enchiladas formula with 15 components which are absolutely easy to find, and we have to process them at the very least through 8 actions. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements of Cara's White Chicken Enchiladas:

1. Get - Meats
2. You need 2 lb - shredded, cooked chicken. I cook breasts or tenders in a slow cooker, but any kind or method is up to you
3. Give - vegetable
4. Make ready 1 can - Small can Rotel, I used original. Any variety will work, depending on your level on spice desired
5. You need 2 clove of garlic, minced. Fresh or jarred is your choice. This goes in with the chicken for the slow cooker
6. Give 1/2 cup - 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
7. Provide Dairy
8. Get 2 packages for cream cheese (8oz each). I let mine sit out a few hours to get room temperature
9. Prepare 1 lb of Monterey Jack Cheese, shredded. Any Cheese may be used if you prefer something different
10. Make ready 8 oz - Small container of sour cream. I used only about half the container
11. Prepare 1 cup of milk
12. Prepare - other
13. Need 1 packages - white corn tortillas 20pk
14. Make ready 1 for salt, pepper, cumin, fajita seasoning, garlic powder. Each is to your own taste & preference. I used the seasonings for the chicken & in the sauce
15. You need 3 cup for chicken broth

Cara's White Chicken Enchiladas making process:

1. Slow cooker: Add chicken broth, onions, garlic, seasonings & chicken. Cover & cook on low 6-8 hrs or high 4 hours.
2. Shred cooked chicken & reserve broth. Remove onions if desired. Place chicken in a skillet with 1/2 cup of broth to keep moisture. Simmer on low.
3. In a different skillet, add remaining broth, 2 pkgs of cream cheese, 1 can rotel, 1/2 container of sour cream, 1 cup milk & 1/2 of the shredded cheese. Season as desired & keep on medium heat. Stir frequently to help cheeses melt.
4. Once the sauce is completely liquid, you can test the flavor to see if more seasonings need to be added. Lower heat to simmer (low)
5. Next, spoon about 1/2 cup to 1 cup of sauce over the shredded chicken. Stir & coat well. This will help keep it together when spooning in tortillas.
6. Lightly coat the bottom of a 9×13 pan with sauce to prevent sticking & burning during baking.
7. Dip one side of tortilla in sauce & lay that side down in baking dish. The dry side is where you will spoon the chicken. Roll up, seam side down. Repeat until you run out of space or chicken, or tortillas!
8. Remaining sauce & chicken(if any) now gets poured over the enchiladas. Top with remaining cheese. Bake at 350° for 20 min, covered. Uncover another 10min. Let sit 10-15min before eating. This prevents the sauce from being too runny when serving. Enjoy!

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