Craving a delicious, creamy, and cheesy dinner that’s easy to make? Try this White Chicken Enchiladas recipe!
This is where shredded chicken meets silky white sauce and loads of melted cheese.
It makes a fantastic family dinner or, even better, a meal you can indulge in when you’re craving something warm and filling.
Why You’ll Love This White Chicken Enchiladas Recipe
- Creamy and Tasty: This smooth and creamy white sour cream sauce with green chillies is delicious.
- Quick to Prepare: Less than one hour is all that is required; it’s perfect for those urgent evenings.
- Dress it up: Spice it according to taste preferences per level or ingredient.
- Family-Friendly: Both kids and adults will enjoy this mild-cheesy taste.
- For Food Reserves: Tastes much better the next day, and freezes well.
Ingredients for White Chicken Enchiladas
For the Filling
2 cups cooked, shredded chicken (rotisserie chicken works great)
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 (4 oz) can diced green chiles, drained
1/2 tsp garlic powder
1/2 tsp cumin
Salt and pepper to taste
For the White Sauce:
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles, drained
1/2 tsp onion powder
1/2 tsp garlic powder
For Assembly:
8-10 (8-inch) flour tortillas
1 cup shredded Monterey Jack cheese (for topping)
Optional garnishes: chopped cilantro, green onions, diced tomatoes, avocado slices
Step-by-Step Instructions
Set the oven: Set the oven at 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the Filling: In a large bowl, combine shredded chicken, 1 cup of Monterey Jack cheese, 1 cup of cheddar cheese, diced green chiles, garlic powder, cumin, salt, and pepper.
Enchilada Assembly: Put about 1/3 cup of the chicken mixture onto each tortilla. Roll them tightly and arrange them seam-side down in the greased baking dish.
Prepare the White Sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly pour in the chicken broth, whisking until smooth.
Cook until thick, about 2-3 minutes. Off the heat, stir in the sour cream, green chiles, onion powder, and garlic powder.
Pour and Bake: Drizzle the white sauce over the enchiladas and top with 1 cup Monterey Jack cheese. Bake for 20-25 minutes, until the cheese is melted and bubbly.
Garnish and Serve: Allow it to cool for 5 minutes, then add cilantro, green onions, tomatoes, or avocado before serving hot!
Tips for the Best White Chicken Enchiladas
Make Use of Fresh Tortillas: Soft, fresh flour tortillas don’t crack as easily when rolling them up.
Shred Your Cheese: Pre-shredded cheese has anti-caking agents that may affect melting.
Control the Spice: For added heat, use a few extra hot green chiles or sprinkle just a little cayenne into the sauce.
Don’t Skip the Rest: Allow the enchiladas to stand for 5 minutes after baking; this allows the sauce to set, making it easier to serve.
Variations and Substitutions
Protein Cambio: You can easily replace chicken by utilising shredded turkey, and swapping sautéed mushrooms for a vegetarian use.
Tortillas Alternatives: If you want one with no gluten content, use corn tortillas, but make sure to heat them first before rolling, for they don’t tear.
Cheese Change Up: This Monterey Jack cheese can be used interchangeably with pepper jack for a bolder flavour or with mozzarella for a subtly milder flavour.
Low-Carb Alternative: Use low-carb tortillas or create an enchilada casserole by layering things instead of rolling them.
Free Dairy: Plant butter substitute, dairy-free sour cream, and vegan cheese.
Serving Suggestions
Side Dishes: Serve with Mexican rice, some refried beans, or a fresh corn salad.
Toppings: Top with a little bit of guacamole, salsa, or a shot of hot sauce.
Drinks: Have with an iced-cold horchata or a nice, refreshing iced tea.
Salad: Best with a simple salad of greens seasoned with avocado and a citrus dressing.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Assemble the enchiladas (without sauce) up to 24 hours in advance.
Wrap tightly in plastic wrap and refrigerate. Prepare the sauce just before baking, pour over the enchiladas, and bake according to instructions.
Storing
Store any leftovers in a covered container and refrigerate for a maximum of 3 days.
To reheat, use a microwave or a hot oven at 350°F until the temperature is hot.
Freezing
Unbaked: After assembling the enchiladas, place them into a freezer-safe dish, cover them tightly with plastic wrap and foil, and freeze for up to 3 months.
Thaw overnight in the fridge, put on the sauce, and bake.
Baked: Pour the enchilada filling into small portions and let them cool completely before freezing. Wrap them expertly with foil and freeze up to two months.
Reheat in the oven at 350°F, uncovered, until hot.
FAQS About White Chicken Enchiladas
Can I use corn tortillas instead of flour?
Yes, corn tortillas work great for a gluten-free option. Warm up the tortillas for a short period in the microwave or on a skillet to make them pliable.
How can I make the sauce thicker?
If the sauce is too thin, simmer it longer before adding sour cream or mix in that extra tablespoon of flour with the roux.
Can I make this recipe spicy?
Absolutely! Use hot green chiles, add diced jalapeños to the filling, or sprinkle flaky red pepper on top of the sauce.
What’s the best way to shred chicken?
To shred chicken, use two forks or a stand mixer with the paddle attachment. This will yield very fast and even results.
Can I double the recipe?
Yes, double the ingredients, then use two separate 9×13-inch dishes or a very large casserole dish. The baking time may be a little longer.
Conclusion
In conclusion, the White Chicken Enchiladas recipe is a very delicious medley of creamy, cheesy, and comforting flavours that will make everyone want more.
It’s easy to prepare, very adaptable in ingredients, and can even be prepared ahead of time, making it the ideal meal for those busier weeknights or those special occasions.
Try it out and spice up your dinner with this Mexican-inspired dish!
Read More:- Costco Chicken Bake Recipe
White Chicken Enchiladas Recipe
Ingredients
- Filling:
- 2 cups cooked shredded chicken
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 4 oz can diced green chiles, drained
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- White Sauce:
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 4 oz can diced green chiles, drained
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Assembly:
- 8-10 8-inch flour tortillas
- 1 cup shredded Monterey Jack cheese
- Optional garnishes: cilantro green onions, tomatoes, avocado
Instructions
- Preheat an oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare filling ingredients in a bowl.
- Spoon about 1/3 cup of the filling mix into the center of each tortilla. Roll up and place seam-side down in the baking dish.
- In a saucepan, melt butter and add flour, cooking for 1 minute. Whisk in broth until thickened.
- Remove from the heat and stir in sour cream, chiles, and seasoning.
- Pour the sauce over the enchiladas, sprinkle with cheese, and bake for 20-25 minutes.
- Garnish and serve.
