White Chicken Enchiladas are filled with tender chicken and melty cheese, then covered in a creamy, flavorful sauce. They’re rich, comforting, and perfect for a special dinner or a cozy family meal.
Why We Love This White Chicken Enchiladas Recipe
There’s something incredibly comforting about a warm plate of enchiladas. Perhaps you’ve had a hard day or just want a delicious meal that feels like a hug in food form. White Chicken Enchiladas are not only rich in flavor, but they also deliver on versatility. They are perfect for weeknight dinners, special occasions, or gatherings with family and friends. The creamy white sauce, combined with shredded poultry and cheese, creates a symphony of tastes that keeps everyone coming back for more.
What makes these enchiladas even more appealing is the combination of fresh ingredients with minimal effort. You can whip them up quickly, and thanks to their richness, a little goes a long way. Plus, they’re adaptable to various dietary preferences. Whether you’re vying for a simple comfort meal or a crowd-pleaser, these enchiladas can meet your needs.
Ingredients about White Chicken Enchiladas
To create perfect White Chicken Enchiladas, you’ll need some simple yet flavorful ingredients. Here’s what you will require:
- 2 cups shredded Monterey Jack cheese, divided
- 2 cups cooked shredded chicken
- 8 8-inch flour tortillas
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 14 oz chicken broth
- 1 cup sour cream
- 1 7-ounce can diced green chiles
- Salt and pepper to taste
- Cilantro for garnish (optional)
With these ingredients on hand, you will be well on your way to creating an enchilada feast that will wow both your taste buds and your diners.
How to Make White Chicken Enchiladas Directions
Now that you have gathered all the necessary ingredients, it’s time to dive into the preparation. Making White Chicken Enchiladas is surprisingly simple.
Preheat your oven: Start by initiating the warming up of your oven to 425°F. This step ensures that the heat will be ready for your enchiladas when they’re assembled.
Prepare the baking dish: Take a 9×13-inch baking dish and spray it with nonstick cooking spray. This prevents the enchiladas from sticking and makes for easy cleanup later.
Combine the filling: In a mixing bowl, combine 1 cup of shredded Monterey Jack cheese with the cooked and shredded chicken. This mixture is the star of your enchiladas and will deliver the protein-packed goodness you desire.
Assemble the tortillas: Lay out your 8-inch flour tortillas and place a generous portion of the chicken and cheese mixture along the center of each tortilla. Roll them up tightly and lay them seam side down in the prepared baking dish.
Make the sauce: Melt 3 tablespoons of butter in a skillet over medium heat. Add the 3 tablespoons of all-purpose flour to the melted butter and stir for about one minute. This creates a roux that will thicken your sauce.
Incorporate the chicken broth: Gradually whisk in 14 oz of chicken broth until the mixture is smooth. Continue cooking this until it thickens slightly.
Add creaminess: Stir in 1 cup of sour cream and the 7-ounce can of diced green chiles into the sauce. This adds richness and flavor. Season the mixture with salt and pepper to your liking.
Pour the sauce over: Once the sauce is ready, pour it over the enchiladas in the baking dish. Make sure to cover them evenly to ensure every bite is delicious.
Sprinkle more cheese: To top off your creation, sprinkle the remaining 1 cup of Monterey Jack cheese over the sauce. This promises that delicious melted goodness on top.
Bake: Place your baking dish in the preheated oven and bake for 20 to 25 minutes or until the cheese is melted and bubbly, creating a lovely golden crust.
Garnish and serve: Before serving, sprinkle some fresh cilantro on top for a pop of color and flavor. Your White Chicken Enchiladas are ready to be enjoyed!
How to Serve White Chicken Enchiladas
Serving is just as important as cooking. You want to make sure your White Chicken Enchiladas look as good as they taste. Here are some tips:
Plating: Use a spatula to carefully lift the enchiladas from the baking dish and place them on each plate. This will maintain their shape and keep the sauce in place.
Garnish: Besides cilantro, consider adding a dollop of sour cream or a sprinkle of diced tomatoes for added freshness. You might even want to serve them with a side of avocado slices or a bright green salad with lime dressing.
Sides: Accompany your enchiladas with some traditional sides, such as Spanish rice, black beans, or a simple corn salad. These sides will complement the rich flavors of the enchiladas without overwhelming your palate.
Presentation: Arrange the plated enchiladas on a serving platter or individual plates for guests. This makes for a beautiful table spread that’s also inviting.
With these serving tips, you are sure to impress everyone at the table, making every bite a delightful experience.
Expert Tips: White Chicken Enchiladas
Enhancing your cooking experience is always a good idea. Here are some expert tips that might help you achieve the best version of White Chicken Enchiladas:
Chicken options: Using rotisserie chicken is an excellent time-saver. The pre-cooked meat still offers great flavor without requiring extensive cooking.
Tortilla pick: Flour tortillas are traditional, but feel free to explore corn tortillas if you prefer their taste. Just be sure to warm them up slightly before rolling to prevent cracking.
Cheese variations: While Monterey Jack cheese is ideal for melting, don’t hesitate to mix in other types of cheese like cheddar or pepper Jack for added flavor and a kick.
Vegetable additions: Want to add some veggies? Chopped spinach or sautéed peppers can be mixed into the chicken filling, boosting the nutritional value and flavor.
Spice it up: If you’re looking to add some heat, consider throwing in jalapeños into the sauce or garnish with sliced fresh peppers.
Following these tips can help personalize your White Chicken Enchiladas to your liking, making them even more tantalizing.
How to Store White Chicken Enchiladas
After cooking up a batch of White Chicken Enchiladas, you may find yourself with leftovers (if you’re lucky!). Here’s how to store them properly:
Cooling down: Allow the enchiladas to cool to room temperature before storing them. This will prevent condensation from forming inside the storage container.
Store in airtight containers: Place any leftovers in airtight containers. This keeps them fresh and prevents drying out.
Refrigeration: These enchiladas can last for about 3 to 4 days in the refrigerator. If you think you won’t finish them soon, consider freezing for longer storage.
Freeze: To freeze your enchiladas, you can either freeze them unbaked or baked. If unbaked, wrap tightly in plastic wrap and then in aluminum foil before placing in the freezer. Baked enchiladas should also be covered well.
Reheating: When you’re ready to enjoy them again, reheat baked enchiladas in the oven at 350°F until heated through, or microwave individual portions until warm.
With proper storage, you can enjoy the delightful flavors of these enchiladas even days after preparing them!
Variations of White Chicken Enchiladas
While you can’t go wrong with the classic White Chicken Enchiladas, there’s room for creativity in the kitchen. Here are a few variations to consider:
Green Enchiladas: Swap the white sauce with a green enchilada sauce for a zesty, tangy option. The green chiles can also be increased for more kick.
Vegetarian version: Substitute shredded chicken with beans or roasted vegetables such as zucchini, mushrooms, or sweet potatoes. This variation is hearty yet plant-based.
Spicy version: Add diced jalapeños or swap Monterey Jack for pepper Jack cheese for an extra punch of heat.
Creamy ranch style: Incorporate ranch dressing into the sour cream mixture to create a creamy ranch-flavored sauce, unique yet delightful in taste.
Tex-Mex twist: Mix in some taco seasoning into the chicken filling for that recognizable Tex-Mex flavor that you might crave.
These variations open up a world of possibilities, allowing you to enjoy different flavors while still indulging in the comfort of enchiladas.
FAQ
What are White Chicken Enchiladas?
White Chicken Enchiladas are rolled tortillas filled with shredded chicken and cheese, topped with a creamy white sauce made with sour cream and green chiles.
How do I make White Chicken Enchiladas?
To make these enchiladas, combine cooked chicken with cheese, roll in tortillas, pour over a creamy sauce, and bake until bubbly and golden.
Can I freeze White Chicken Enchiladas?
Yes! You can freeze them either unbaked or baked. Just ensure they are well-wrapped to maintain freshness and avoid freezer burn.
What type of cheese is best for White Chicken Enchiladas?
Monterey Jack cheese is commonly used for its melting properties, but feel free to incorporate other options like cheddar or pepper Jack based on your preference.
How can I make White Chicken Enchiladas spicier?
Add diced jalapeños to the filling or include spicy cheese like pepper Jack for an added kick. You can also increase the amount of green chiles in the sauce.
White Chicken Enchiladas
Equipment
- 9×13-inch Baking Dish
- Skillet
- Mixing Bowl
- Whisk
Ingredients
- 2 cups shredded Monterey Jack cheese divided
- 2 cups cooked shredded chicken
- 8 8-inch flour tortillas
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 14 oz. chicken broth
- 1 cup sour cream
- 1 7-ounce can diced green chiles
- to taste salt
- to taste pepper
- for garnish cilantro optional
Instructions
- Preheat your oven to 425°F (220°C).
- Spray a 9×13-inch baking dish with nonstick cooking spray.
- In a mixing bowl, combine 1 cup of shredded Monterey Jack cheese with the cooked shredded chicken.
- Lay out the flour tortillas and fill each with a generous portion of the chicken and cheese mixture. Roll them up tightly and place seam-side down in the baking dish.
- In a skillet over medium heat, melt the butter. Stir in the flour and cook for about one minute to create a roux.
- Gradually whisk in the chicken broth until smooth, then cook until slightly thickened.
- Stir in the sour cream and diced green chiles. Season with salt and pepper to taste.
- Pour the sauce over the enchiladas in the baking dish, ensuring they are well covered.
- Sprinkle the remaining 1 cup of Monterey Jack cheese on top.
- Bake for 20 to 25 minutes, or until the cheese is melted and bubbly.
- Garnish with cilantro before serving.
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