White Enchiladas

White Enchiladas


Culinary Tools:

  • Bamboo Cutting Board
  • Chef’s Knife
  • 4-quart Dutch Oven with Cover
  • 10½-inch Skillet
  • Slotted Turner (6-piece Kitchen Tool Set)


  • 1 pound chicken breasts
  • 1 cup banana peppers, sliced
  • 2 teaspoons olive oil
  • 12 white corn tortillas
  • 2 tablespoons butter
  • 1 (26-ounce) can low-fat cream of mushrooms
  • 1 cup heavy whipping cream
  • 2½ cups shredded Chihuahua cheese


  1. Slice banana peppers.
  2. Pour 4 cups water into the Dutch Oven. Cover with the Redy-cook® valve open and cook at medium-high heat for 6 minutes, or until the valve whistles. Add chicken breasts, reduce temperature to low, cover with the valve closed and cook for 15 minutes.
  3. Carefully remove chicken breasts and shred them with 2 forks.
  4. Add 1 teaspoon olive oil to the skillet and preheat at medium-high for 3 minutes or until oil is very hot. Cover skillet with 6 tortillas and brown them for 30 seconds on each side. Remove from skillet, add another teaspoon olive oil and brown remaining tortillas. Remove and set aside.
  5. In the same skillet, add butter, cream of mushrooms, heavy whipping cream, peppers and chicken; stir well and cook at medium heat for 5 minutes.
  6. To serve each plate, add one tortilla, one layer chicken mixture and one layer shredded cheese. Repeat two more times (you will use 3 tortillas per serving). Serve immediately.