White Chicken Enchiladas Recipe

White Chicken Enchiladas are a creamy, cheesy, and flavorful take on the classic dish. Packed with tender shredded chicken, wrapped in soft tortillas, and smothered in a luscious white sauce, this comforting recipe is perfect for a family dinner or a crowd-pleasing meal.

Why You’ll Love This Recipe

• Rich and Creamy: The white sauce is irresistibly smooth and full of flavor.
• Easy to Make: Simple steps and readily available ingredients make this recipe a breeze.
• Customizable: Adjust the spice level, cheese blend, or fillings to suit your preferences.
• Great for Leftovers: Reheats beautifully for a next-day meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Shredded cooked chicken (rotisserie or leftover chicken works great)
• Flour tortillas (soft taco size)
• Monterey Jack cheese, shredded
• Butter
• All-purpose flour
• Chicken broth
• Sour cream
• Diced green chilies
• Garlic powder
• Onion powder
• Salt and pepper
• Fresh cilantro (optional, for garnish)

Directions

Step 1: Prepare the Filling

1. In a large mixing bowl, combine shredded chicken, half of the shredded Monterey Jack cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.

Step 2: Assemble the Enchiladas

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Spoon about 2-3 tablespoons of the chicken mixture onto the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.

Step 3: Make the White Sauce

1. In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
2. Gradually add the chicken broth while whisking to avoid lumps. Cook until the sauce thickens, about 3-4 minutes.
3. Remove from heat and stir in sour cream and diced green chilies. Mix until smooth. Do not boil after adding sour cream to prevent curdling.

Step 4: Assemble and Bake

1. Pour the white sauce evenly over the enchiladas, ensuring they’re fully covered.
2. Sprinkle the remaining shredded cheese over the top.
3. Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly. Broil for 1-2 minutes for a golden, slightly crisp top if desired.

Step 5: Garnish and Serve

1. Let the enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro if desired, and enjoy!

Servings and Timing

• Servings: 4-6 (8 enchiladas)
• Prep Time: 15 minutes
• Cook Time: 25 minutes

Variations

• Spicy Version: Add diced jalapenos or a sprinkle of cayenne pepper to the filling or sauce.
• Veggie Enchiladas: Replace chicken with sautéed vegetables like bell peppers, zucchini, and mushrooms.
• Cheesy Upgrade: Use a combination of cheeses like cheddar, pepper jack, or queso fresco for extra flavor.
• Gluten-Free: Use gluten-free tortillas and cornstarch instead of flour for the sauce.
• Low-Carb Option: Swap flour tortillas with low-carb or almond flour tortillas.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Assemble the enchiladas without baking, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
• Reheating: Warm in the oven at 350°F (175°C) until heated through, or microwave individual portions.

FAQs

1. Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they should be warmed first to prevent cracking.

2. Can I make this dish ahead of time?

Absolutely! Assemble the enchiladas, cover, and refrigerate for up to 24 hours. Bake when ready to serve.

3. How do I prevent soggy enchiladas?

Avoid overfilling the tortillas and ensure the sauce is thick enough to coat them without soaking.

4. Can I use a different protein?

Yes, shredded turkey, ground beef, or even shrimp are great alternatives.

5. What side dishes pair well with these enchiladas?

Serve with Mexican rice, black beans, a fresh salad, or chips and guacamole.

6. Can I use canned green chilies?

Yes, canned diced green chilies are convenient and add great flavor.

7. How do I make the sauce thicker?

Add an extra tablespoon of flour to the roux if you prefer a thicker sauce.

8. Can I add more vegetables?

Certainly! Sautéed onions, spinach, or corn make great additions to the filling.

9. What’s the best way to shred chicken?

Use two forks to pull apart cooked chicken, or use a hand mixer for a quicker method.

10. Can I add a topping?

Top with sliced avocado, diced tomatoes, or a dollop of guacamole for extra flavor.

Conclusion

White Chicken Enchiladas are a creamy, cheesy, and comforting meal that’s easy to make and guaranteed to please. Whether you’re cooking for family or entertaining guests, this recipe brings bold flavors and satisfying textures to the table. Try it tonight and enjoy a delicious twist on classic enchiladas!

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