White Chicken Enchiladas are a creamy, flavorful twist on traditional enchiladas. Made with a rich, white sauce (often made with sour cream, green chilies, and cheese), these enchiladas are a crowd-pleaser, offering a perfect combination of tenderness from the chicken, a bit of heat from the green chilies, and a smooth, cheesy filling. Here’s a simple recipe for making White Chicken Enchiladas:
White Chicken Enchiladas
Ingredients:
For the Enchiladas:
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 8 small flour tortillas (corn tortillas work too)
- 1 cup shredded cheddar cheese (or a Mexican blend cheese)
- 1 cup shredded Monterey Jack cheese (or any mild cheese)
- 1 small onion, finely chopped (optional)
- 1 can (4 oz) diced green chilies (mild or hot, depending on your preference)
- Fresh cilantro for garnish (optional)
For the White Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
Instructions:
1. Preheat Oven and Prepare Baking Dish:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with cooking spray or a small amount of butter.
2. Prepare the White Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux (it should be smooth and slightly golden).
- Slowly pour in the chicken broth, whisking constantly to avoid lumps. Let the mixture come to a simmer and thicken, about 3-5 minutes.
- Stir in the sour cream, diced green chilies, garlic powder, onion powder, cumin, salt, and pepper. Continue to cook for another 2-3 minutes, until the sauce is smooth and heated through. Remove from heat and set aside.
3. Prepare the Chicken and Tortillas:
- In a bowl, combine the shredded chicken and chopped onion (if using).
- If you prefer soft tortillas, you can warm the flour tortillas in a dry skillet for a few seconds on each side or microwave them for 20-30 seconds until pliable.
4. Assemble the Enchiladas:
- Spread a small amount of the white sauce (about 1/4 cup) on the bottom of the prepared baking dish to prevent sticking.
- For each tortilla, spread a few spoonfuls of the chicken mixture down the center, sprinkle with a little bit of cheese (both cheddar and Monterey Jack), and roll it up tightly. Place each tortilla seam-side down in the baking dish.
- Repeat until all tortillas are filled and placed in the dish.
5. Pour the Sauce and Top with Cheese:
- Pour the remaining white sauce evenly over the rolled tortillas.
- Sprinkle the remaining cheese on top of the enchiladas.
6. Bake the Enchiladas:
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden, and the sauce is heated through.
7. Garnish and Serve:
- Once the enchiladas are done, remove them from the oven and let them cool for a few minutes.
- Garnish with fresh cilantro and serve with a side of Mexican rice, refried beans, or a simple salad.
Tips:
- Chicken: You can use leftover rotisserie chicken, poached chicken breasts, or even canned chicken in a pinch. Just make sure to shred it finely for easy rolling.
- Tortillas: Flour tortillas are traditionally used in this recipe, but you can opt for corn tortillas for a gluten-free version.
- Add More Flavor: For extra flavor, you can add jalapeños or green onions to the chicken filling or top the enchiladas with a dollop of sour cream and salsa when serving.
- Make-Ahead: You can assemble the enchiladas ahead of time, cover them with foil, and refrigerate them for up to 24 hours. When ready to cook, just bake them as directed.
- Frozen Version: These enchiladas freeze well. To freeze, prepare the enchiladas, cover them tightly with plastic wrap and aluminum foil, and freeze. When ready to bake, remove the foil, and bake from frozen at 350°F for about 40-50 minutes.
White Chicken Enchiladas are creamy, cheesy, and full of comforting flavors. Whether you’re feeding a crowd or enjoying a cozy dinner, this dish is sure to be a hit! Enjoy!
