White Chicken Enchiladas

White Chicken Enchiladas are a creamy, comforting, and flavorful twist on the traditional Mexican enchilada. With tender shredded chicken wrapped in soft tortillas and smothered in a rich, creamy sauce made with sour cream, green chiles, and Monterey Jack cheese, this dish is sure to satisfy your cravings. Perfect for a weeknight dinner or a family gathering, these enchiladas offer a delicious combination of flavors that will leave everyone asking for more.$

Why You’ll Love This Recipe

These White Chicken Enchiladas are a hit for several reasons. The creamy, tangy sauce contrasts perfectly with the tender chicken, creating a satisfying dish with a balanced flavor profile. The quick prep time and easy cooking method make it an accessible recipe even for beginner cooks. Plus, it can be made in one pan, reducing cleanup time. Whether you’re feeding a crowd or preparing a comforting meal for yourself, this dish is simple, delicious, and always a crowd-pleaser.

Ingredients

• 2 cups cooked, shredded chicken

• 2 cups shredded Monterey Jack cheese

• 8 flour tortillas (8-inch size)

• 3 tbsp butter

• 3 tbsp all-purpose flour

• 2 cups chicken broth

• 1 cup sour cream

• 1 (4 oz) can diced green chiles

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

Directions

1. Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. Assemble Enchiladas: Place a portion of shredded chicken and 1 ½ cups of cheese in each tortilla. Roll them up tightly and place seam-side down in the prepared baking dish.

3. Prepare Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute to form a roux. Slowly whisk in the chicken broth, cooking until the mixture thickens to a creamy consistency.

4. Add Sour Cream and Chiles: Remove the pan from heat and stir in the sour cream and diced green chiles. Mix until smooth and creamy.

5. Pour Sauce: Evenly pour the creamy sauce over the rolled enchiladas in the baking dish. Sprinkle the remaining ½ cup of shredded cheese on top.

6. Bake: Bake uncovered for 20-25 minutes, then broil for an additional 2-3 minutes until the top is golden brown and bubbly.

7. Serve: Allow the enchiladas to cool slightly before serving. Enjoy!

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

• Servings: 4-6

Variations

• Spicy Version: Add a diced jalapeño or a dash of hot sauce to the sauce for extra heat.

• Different Cheese: You can swap Monterey Jack cheese for cheddar, pepper jack, or a blend of your favorite cheeses.

• Vegetarian: Replace the chicken with sautéed vegetables like bell peppers, onions, and zucchini for a delicious vegetarian option.

• Add Beans: For added protein and texture, you can include black beans or pinto beans in the enchilada filling.

Storage/Reheating

• Storage: Store leftover White Chicken Enchiladas in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the enchiladas in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in the microwave for 1-2 minutes, though the oven will help maintain the crispness of the tortillas.

FAQs

1. Can I use corn tortillas instead of flour tortillas?

Yes, you can substitute corn tortillas for flour tortillas. Just be sure to warm the corn tortillas before rolling to prevent them from cracking.

2. Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day in advance and refrigerate them before baking. Just add a few extra minutes to the bake time when cooking from cold.

3. Can I freeze the White Chicken Enchiladas?

Yes, you can freeze the assembled enchiladas (without baking) for up to 3 months. When ready to bake, thaw them in the refrigerator overnight and bake as directed.

4. What can I serve with White Chicken Enchiladas?

These enchiladas pair wonderfully with a side of Mexican rice, refried beans, or a fresh green salad.

5. Can I use rotisserie chicken?

Yes, rotisserie chicken is a great shortcut. Just shred the chicken and use it in place of freshly cooked chicken.

6. Can I make this recipe spicier?

If you like it spicy, consider adding diced jalapeños, cayenne pepper, or swapping in a spicier cheese like pepper jack.

7. How do I prevent the tortillas from becoming soggy?

Ensure the tortillas are properly rolled and tightly packed, and don’t over-saturate them with sauce before baking. If you find they are soggy, try warming them briefly in a pan before assembling.

8. Can I make this recipe without sour cream?

You can substitute sour cream with Greek yogurt or cream cheese for a similar creamy texture, though the flavor will vary slightly.

9. What’s the best way to reheat these enchiladas?

Reheat them in the oven for the best results, as it will help keep the texture of the tortillas and sauce intact. Microwaving is faster but may make the tortillas softer.

10. Can I use a different type of broth?

Yes, you can substitute chicken broth with vegetable or beef broth if you prefer. However, chicken broth gives the best flavor for this recipe.

Conclusion

White Chicken Enchiladas are a simple, delicious, and versatile dish that’s perfect for any occasion. With a rich, creamy sauce, tender chicken, and gooey cheese, it’s a meal that everyone in the family will enjoy. Whether you’re looking to spice things up or stick with a classic, this recipe is sure to impress. Plus, it’s quick to make and even easier to enjoy!