White Chicken Enchiladas
White Chicken Enchiladas are not just another dinner option; they are a comforting classic that brings warmth and joy to any table. Having made these enchiladas countless times, I can attest that they’re a crowd-pleaser. Perfect for family gatherings, a cozy night in, or even casual entertaining, this dish marries easy preparation with delicious flavor, making it a staple in my kitchen repertoire.
Reasons to Try It
This recipe promises an array of benefits that might just convince you to whip it up tonight. First off, it’s incredibly quick to make—ideal for weeknight dinners when time is of the essence. Plus, it’s budget-friendly, especially if you have leftover chicken on hand. The creamy texture, thanks to the Monterey Jack and sour cream, will have even the pickiest eaters asking for seconds. Whether you’re cooking for kids or hosting a dinner party, these enchiladas are sure to impress!
"These white chicken enchiladas are the best I’ve ever made! The sauce is creamy and delicious, and my kids devoured them!” – A satisfied home cook.
Preparing White Chicken Enchiladas
Let’s break down how to create these delightful enchiladas. You’ll start by preheating your oven and getting your ingredients ready. This step-by-step overview ensures that you have a clear layout of your culinary adventure.
- Preheat your oven to 350ºF (177ºC).
- Prepare the tortillas by filling and rolling them up.
- Make the luscious sauce with butter, flour, broth, sour cream, and chilies.
- Combine everything in a baking dish and let the oven work its magic.
What You’ll Need
- 8-10 small flour tortillas
- 3 cups cooked chicken (shredded or chopped)
- 3 cups Monterey Jack cheese, shredded (divided)
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies (mild)
- 2-3 tablespoons green onions, sliced
Feel free to swap out ingredients based on what you have. For example, if you’re short on Monterey Jack, a blend of cheeses like cheddar or pepper jack also works wonderfully!
Step-by-Step Instructions
- Spray a 9×13-inch baking dish with cooking spray and set aside.
- Preheat your oven to 350ºF (177ºC).
- In a small bowl, combine shredded chicken and 1 cup of Monterey Jack cheese. Fill each tortilla with the mix, rolling them up tightly before laying seam side down in the baking dish.
- Melt butter in a skillet over medium heat. Sprinkle flour over melted butter and whisk for about a minute to cook off the raw taste.
- Remove the skillet from heat and gradually whisk in the chicken broth. Return to heat until bubbly and thickened, then cool for 3-5 minutes. Don’t skip this step—adding sour cream to hot sauce will lead to curdling.
- Stir in sour cream and green chilies until you achieve a smooth sauce.
- Pour the sauce over the enchiladas and scatter remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes until heated through and bubbly.
- For a golden finish, turn on the broiler for a couple of minutes.
- Garnish with sliced green onions before serving.
Best Ways to Enjoy It
Serve your White Chicken Enchiladas hot from the oven with garnishes like fresh cilantro, chopped avocados, or an extra drizzle of sour cream. Pair these with sides such as Mexican rice, beans, or a simple garden salad to round out the meal beautifully.
Storage and Reheating Tips
Leftovers? No problem! Store your enchiladas in an airtight container in the refrigerator for up to 3-4 days. If you’d like to freeze them, wrap individual portions in plastic wrap and then in foil to prevent freezer burn. Simply reheat in the oven until bubbly, or microwave for a quicker option, ensuring they’re heated through.
Practical Cooking Tips
- Use up leftovers: This recipe is fantastically flexible. If you have rotisserie chicken hanging around, this is a perfect way to use it!
- Don’t rush the sauce: Letting the sauce cool before adding sour cream is crucial. Curdled sauce ruins the creamy texture we’re aiming for.
- Adjust spice levels: If you like a little kick, consider using medium diced green chilies or adding a sprinkle of cayenne pepper.
Creative Twists
Feeling adventurous? Here are some variations to try out:
- Chicken and Spinach: Add a cup of fresh spinach to the chicken mixture for an extra nutrient boost.
- Spicy Twist: Swap in jalapeños or a spicier cheese to give your enchiladas a kick.
- Vegetarian Option: Replace chicken with sautéed bell peppers, zucchini, and black beans for a meat-free delight.
Your Questions Answered
How long does it take to prepare?
Prep time typically takes about 15 minutes with cook time around 25 minutes, making this recipe perfect for a quick dinner option.
Can I substitute for sour cream?
Absolutely! Greek yogurt can be a great alternative for sour cream, offering similar creaminess with a tangy flavor.
How do I know if my enchiladas are done?
They are ready when the cheese is melted and bubbly, and the sauce is hot. A little golden on top from broiling adds a nice touch!
With these detailed instructions and tips, your White Chicken Enchiladas are guaranteed to be a hit! Happy cooking!
White Chicken Enchiladas
Ingredients
Method
- Spray a 9x13-inch baking dish with cooking spray and set aside.
- Preheat your oven to 350ºF (177ºC).
- In a small bowl, combine shredded chicken and 1 cup of Monterey Jack cheese. Fill each tortilla with the mix, rolling them up tightly before laying seam side down in the baking dish.
- Melt butter in a skillet over medium heat. Sprinkle flour over melted butter and whisk for about a minute to cook off the raw taste.
- Remove the skillet from heat and gradually whisk in the chicken broth. Return to heat until bubbly and thickened, then cool for 3-5 minutes.
- Stir in sour cream and green chilies until you achieve a smooth sauce.
- Pour the sauce over the enchiladas and scatter remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes until heated through and bubbly.
- For a golden finish, turn on the broiler for a couple of minutes.
- Garnish with sliced green onions before serving.
