Tag: white beans

Recipes and Cooking

Easy White Chicken Chili with Cream Cheese

Brandi C

Easy White Chicken Chili with Cream Cheese

Easy White Chicken Chili with Cream Cheese

I tried something out of my wheelhouse with this Easy White Chicken Chili with Cream Cheese. It was a HIT! Big Daddy loved it and didn’t want me to change a thing, which is huge. I did this in my Instant Pot, but you can do it on the stovetop.

Ingredients

3 cans of chicken, drained (you can boil and chop chicken breasts)

1 onion

Garlic

Seasoning

Oregano

Cayenne

Paprika

Cumin

Oil

**Coriander (I didn’t have this)

**Cilantro (I did not have this, so I didn’t use it. I don’t like Cilantro anyway)

1 can of green chiles

2 cans of white beans, drained

Chicken bouillon

Water

Cream Cheese

Monterey Jack

Directions

I added just a bit of oil to the instant pot to keep it from sticking. Then, I added the 3 cans of chicken, garlic, and onion. I sauteed until the onion was tender. Next, I added the spices, green chiles, white beans, and chicken bouillon (I used the powder and mixed it with the water. You can use chicken stock). I mixed it well while it was still in saute mode. Next up, I mixed the cream cheese and let it melt—lastly, about 6 c. water.

I put the lid on and put on “soup” mode for about 15 minutes. Once that beeps, I do a quick release. That’s when I add the Monterey jack cheese. Just stir that up until it is melted.

Now, For the Tricky Part

So, you can put 1 c. of white beans in a food processor, with a bit of the broth to puree it. Add that to your soup to thicken it up. Some people may like it more broth-y and just let it be. I put both cans of beans in and added some instant potato flakes to thicken the soup. You can also put some cornstarch in cold water, bring the soup to a boil, add the cornstarch mixture and mix till it thickens.

Lots of options. It was good!

 

 

Recipes and Cooking

Chicken Enchilada Lasagna

Brandi C

Chicken Enchilada Lasagna

This is a very good Chicken Enchilada Lasagna.  It was not without its challenges, but overall, it tasted really good.

Gluten-Free Tortillas

  • 2. c. gluten-free all-purpose flour
  • 4 T. oil
  • 2 c. water
  • Pinch salt

Put all of these in a food processor and I pulsed until mixed well.

Next, they were rolled into little balls and wrapped in plastic wrap.

Refrigerate until ready to use.

Once ready to use, put 1 ball on a floured surface.

Roll out thinly.

Cook on the griddle, be sure to flip halfway through.

These did NOT work well for rolling the chicken mixture into it BUT they did do well in a “lasagna” form.  I will be trying out other recipes, as well, to see which one I like the best.

Gluten-Free Enchilada Sauce Recipe

  • 1 can of tomato paste
  • 1 onion, chopped
  • Extra Virgin Olive Oil
  • 3/4 tsp. cumin
  • 3 T. Chili powder
  • 2 c. chicken stock
  • Seasoning (I use a mixture of 1 c. kosher salt, 1/2 c. onion powder, and 1/8 c. pepper.  Normally, I would add 1/2 c. garlic powder, but my son is allergic so I eliminate that)
  • Instant potato flakes OR 3 T. Arrowroot OR Cornstarch to thicken it
  • 2/3 c. sour cream15

Saute onion in oil.

Add seasonings and tomato paste.

Whisk Well.

Add chicken stock and whatever thickening agent you choose.

Simmer until thick.

You may want to tweak the seasoning as needed.

Chicken Mixture

  • 3-4 chicken breasts, cooked and shredded
  • Onion, chopped and sauteed
  • Seasoning (above)
  • 2 cans of green chilies
  • 15 ozs white beans, rinsed and drained
  • 8 oz. cream cheese, softened

Mix all this together in a giant bowl.

Also needed, was cooked rice (I cooked mine in my instant pot and the liquid I used was the liquid from cooking the chicken).  Also, Monterey Jack Cheese and green onions.

Chicken Enchilada Lasagna

I used 2 11×9 pans.  Spray them well.

First, do a good swirl of the enchilada sauce.

Second, tortillas.

Third, rice.

Fourth, chicken mixture.

Fifth, Enchilada Sauce.

Sixth, Cheese.

Repeat ending with cheese.

I placed my dish on a cookie sheet to prevent spillage and I covered it.

Baked at 350 for 30 minutes.

Removed aluminum and bake for another 20 minutes.

Served with extra cheese, green onions, or a splash more chili powder, if needed.

This Chicken Enchilada Lasagna was a big hit at our dinner table. The gluten-free tortillas worked better than I expected in a layered lasagna form, even though they were a bit tricky to roll with the chicken mixture. The homemade enchilada sauce added a rich, savory depth to the dish, and the combination of the creamy chicken mixture, seasoned rice, and Monterey Jack cheese made it melt in your mouth. The final result was a comforting, hearty meal that even those with gluten sensitivities could enjoy. This recipe is perfect for those looking to make a gluten-free twist on traditional enchiladas. Don’t forget to top with extra cheese and green onions for an added burst of flavor!

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