White Chicken Enchiladas
“White Chicken Enchiladas are a comforting and creamy twist on traditional enchiladas, featuring tender shredded chicken wrapped in flour tortillas and smothered in a velvety white sauce. The combination of Monterey Jack cheese, sour cream, and green chilies creates a rich and satisfying dish that’s both simple to prepare and incredibly delicious.
Baked to perfection, these enchiladas are sure to become a favorite for any mealtime, offering a delightful blend of flavors that will please the whole family.”
White Chicken Enchiladas
Ingredients:
8 to 10 flour tortillas (about the size of a soft taco).
2 cups cooked and shredded chicken.
2 cups shredded Monterey Jack cheese
3 tablespoons butter.
3 tablespoons flour.
2 cups chicken broth.
1 cup sour cream.
1 4 oz can diced green chilies.
Instructions:
Mix chicken with 1 cup of cheese then roll into tortillas and place in a sprayed 9×13 pan (seam side down).
Melt the butter in a small skillet over medium heat, then stir in the flour and cook for 1 minute.
Add the broth and whisk until the sauce is smooth.
Once the sauce has thickened, turn off the heat and add the sour cream and chilies and stir until combined.
Pour the sauce over the enchiladas and top with the remaining cheese.
In a preheated 350° oven, bake for 20-25 minutes.
Easy, easy and delicious!
The chicken filled tortillas, the sauce, the cheese…
Honestly guys, I fell in love with this recipe, you should definitely try it, it’s worth it.
Notes:
Tortillas: Use flour tortillas suitable for soft tacos. Corn tortillas can also be used for a different texture.
Chicken: Ensure the chicken is cooked and shredded beforehand for easier assembly.
Cheese: Monterey Jack cheese provides a mild flavor and melts well, but you can also experiment with other cheeses like cheddar or a Mexican blend.
Sauce: The white sauce made with butter, flour, chicken broth, sour cream, and green chilies is creamy and flavorful. Adjust the amount of green chilies based on your preference for spiciness.
Assembly: Rolling the chicken and cheese mixture into tortillas ensures each enchilada is filled evenly. Placing them seam side down in the baking dish helps them hold their shape.
Baking: Bake uncovered in a preheated oven until the enchiladas are heated through and the cheese on top is melted and bubbly, typically 20-25 minutes at 350°F (175°C).
Serving: Let the enchiladas rest for a few minutes after baking to set before serving. Garnish with fresh cilantro, diced tomatoes, or a dollop of sour cream if desired.
Variations: Consider adding diced onions, bell peppers, or black beans to the chicken mixture for added texture and flavor.
Make-Ahead: You can assemble the enchiladas ahead of time and refrigerate them until ready to bake. This makes it convenient for busy days or entertaining.
Leftovers: These enchiladas reheat well, making them a great option for leftovers the next day. Cover with foil and reheat in the oven until warmed through.
Nutrition Information:
YIELDS: 10 | SERVING SIZE: 1
Calories: 350 | Protein: 20 grams | Carbohydrates: 25 grams | Fat: 15 grams
Frequently Asked Questions:
Can I use corn tortillas instead of flour tortillas?
Yes, you can substitute corn tortillas for flour tortillas if you prefer. Corn tortillas add a different flavor and texture to the dish.
Can I use a different type of cheese?
Absolutely! While the recipe suggests using shredded Monterey Jack cheese, you can experiment with other types of cheese such as cheddar, Colby Jack, or a Mexican cheese blend to suit your taste.
Can I make this recipe ahead of time?
Yes, you can prepare the enchiladas in advance and refrigerate them until you’re ready to bake.
You may need to increase the baking time slightly if the enchiladas are cold from the fridge.
Can I freeze White Chicken Enchiladas?
Yes, you can freeze the assembled enchiladas before baking them.
Wrap the pan tightly with plastic wrap and aluminum foil, and freeze for up to 3 months.
When ready to bake, thaw in the refrigerator overnight and then bake as directed.
What can I serve with White Chicken Enchiladas?
White Chicken Enchiladas can be enjoyed on their own as a complete meal, but you can also pair them with various side dishes such as Mexican rice, refried beans, a fresh salad, or guacamole.
These sides complement the flavors of the enchiladas nicely.
Can I use store-bought rotisserie chicken instead of cooked and shredded chicken?
Yes, using store-bought rotisserie chicken can be a convenient option.
Simply shred the meat and proceed with the recipe as directed.
Can I make this recipe vegetarian?
Absolutely! You can substitute the chicken with cooked and seasoned vegetables, such as sautéed bell peppers, onions, and corn.
Increase the amount of cheese or add other vegetables to enhance the flavor and texture.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by using gluten-free flour and gluten-free tortillas.
Ensure that the chicken broth and other ingredients you use are also gluten-free.
Can I add additional ingredients to the filling?
Certainly! You can customize the filling by adding ingredients like black beans, diced tomatoes, or chopped cilantro to enhance the flavor and add extra texture to the enchiladas.
Can I adjust the level of spiciness?
Absolutely! If you prefer milder enchiladas, you can reduce the amount of diced green chilies or omit them altogether.
Additionally, you can add a dash of hot sauce or sprinkle some crushed red pepper flakes if you like it spicier.