White Chicken Enchiladas

There’s something undeniably comforting about a warm, cheesy dish of White Chicken Enchiladas fresh out of the oven. I remember the first time I made these enchiladas for a cozy family gathering. The aroma of the buttery sauce wafting through the kitchen had everyone eagerly anticipating dinner. As we sat around the table, I felt a sense of joy knowing that I was sharing a meal made with love and care. The creamy, tangy filling wrapped in soft tortillas, topped generously with melted cheese, brought smiles all around. It’s one of those recipes that not only satisfies hunger but also warms the heart, making it perfect for any occasion. Whether it’s a casual weeknight dinner or a festive celebration, White Chicken Enchiladas always hit the spot.

Ingredients Required for White Chicken Enchiladas

When it comes to making White Chicken Enchiladas, the ingredients play a crucial role in creating that rich, flavorful experience. The combination of creamy sauces, tender chicken, and spices creates a wonderful harmony that tantalizes your taste buds. Here’s what you’ll need:

• 3 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 3 tablespoons flour
• 2 cups chicken broth
• 2 (4-ounce) cans mild diced green chiles, not drained
• 1 tablespoon lime juice
• 2 tablespoons finely chopped cilantro
• 2 teaspoons ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup sour cream
• 3 cups shredded rotisserie chicken
• 1 (15-ounce) can black beans, drained and rinsed (optional)
• 3 packed cups shredded Monterey Jack cheese, divided
• 8 (8-inch) flour tortillas
• Toppings as desired, such as extra cilantro or lime

The Process for Making White Chicken Enchiladas

Making White Chicken Enchiladas is a straightforward process that allows you to enjoy the delightful flavors without too much fuss. Follow these steps to create a delicious meal that everyone will love. Let’s get started!

1. Begin by preheating your oven to 350°F. While it’s heating up, take your 9 x 13-inch baking dish and lightly spray it with cooking spray. This will prevent the enchiladas from sticking.

2. In a medium pot over medium heat, melt the unsalted butter. Once melted, add the minced garlic and sauté for about thirty seconds until fragrant. This is where the base of flavor starts to build.

3. Next, whisk in the flour and let it cook for about one minute while stirring constantly. This creates a roux, which thickens the sauce later on.

4. Slowly pour in the chicken broth while whisking continuously. Increase the heat slightly and watch as the sauce comes to a gentle boil. You’ll know it’s ready when it thickens and leaves a clear line when you drag your finger along the back of a spoon.

5. Once thickened, remove the pot from heat and stir in the sour cream, green chiles, lime juice, cilantro, cumin, onion powder, garlic powder, and a pinch of salt and pepper. Taste along the way to ensure it’s seasoned just right.

6. Now, spread half a cup of the sauce at the bottom of your prepared baking dish. This keeps the enchiladas from sticking and adds flavor.

7. In a large bowl, combine the shredded chicken, one and a half cups of Monterey Jack cheese, and about half of the sauce you just made. If you’re using black beans, toss them in now. Mix thoroughly and taste for seasoning adjustments.

8. Lay all eight flour tortillas out on a clean surface. Divide the filling evenly among the tortillas and roll each one tightly, placing them seam-side down into the baking dish.

9. Pour the remaining sauce over the enchiladas, ensuring they’re well coated. Then, sprinkle the remaining one and a half cups of cheese on top.

10. Cover the baking dish with foil and bake for twenty-five minutes. After that, remove the foil and bake for an additional five to ten minutes until the cheese is melted and bubbly.

11. Once out of the oven, top your White Chicken Enchiladas with your favorite garnishes, like fresh cilantro or slices of lime, and serve them warm. Enjoy!

How to Switch It Up

If you’re looking to change things up with your White Chicken Enchiladas, here are some fun tips to consider. A little creativity can go a long way!

• Swap the Protein: Use shredded beef or turkey instead of chicken for a different flavor.
• Vegetarian Version: Replace chicken with roasted vegetables or beans for a hearty vegetarian option.
• Spice It Up: Add diced jalapeños or hot sauce for a bit of heat.
• Make It Healthier: Use whole wheat tortillas and low-fat cheese to lighten the dish.
• Add Fresh Ingredients: Incorporate fresh spinach or corn into the filling for added texture and nutrition.

Accompaniments for White Chicken Enchiladas

Serving White Chicken Enchiladas is an opportunity to get creative with sides and garnishes. Here’s a list of suggestions to elevate your meal:

• Guacamole: A side of fresh guacamole complements the creamy enchiladas beautifully.
• Salsa: Serve with a variety of salsas for an added kick—spicy, mild, or even fruit-based!
• Mexican Rice: Pair with seasoned rice for a filling, well-rounded meal.
• Refried Beans: Creamy refried beans are a classic side that works wonderfully with enchiladas.
• Side Salad: A fresh salad with lime dressing adds a refreshing crunch.
• Seasonal Fruits: Consider serving with a fruit salsa or fresh fruit on the side for a sweet contrast.
• Beverage Pairing: Accompany your meal with refreshing drinks like agua fresca or sparkling water with lime.
• Occasions: These enchiladas are perfect for casual family dinners, festive gatherings, or even game day celebrations.

FAQ

Conclusion

In summary, White Chicken Enchiladas bring together creamy goodness, cheesy delight, and comforting flavors that everyone loves. They’re not just a meal; they’re a way to gather, share, and enjoy moments with family and friends. I encourage you to give this recipe a try, and I promise it will become a favorite in your home. Enjoy the smiles they bring at your table!

White Chicken Enchiladas

Craving comfort food? Try these White Chicken Enchiladas! Creamy, cheesy, and layered with flavor, they're the perfect easy weeknight dinner for your family. Make them tonight and enjoy a delightful meal that everyone will love!

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons Unsalted Butter
• 1 tablespoon Minced Garlic
• 3 tablespoons Flour
• 2 cups Chicken Broth
• 2 cans Mild Diced Green Chiles 4-ounce cans, not drained
• 1 tablespoon Lime Juice
• 2 tablespoons Finely Chopped Cilantro
• 2 teaspoons Ground Cumin
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• to taste Salt and Pepper
• 1 cup Sour Cream
• 3 cups Shredded Rotisserie Chicken
• 1 can Black Beans 15-ounce, drained and rinsed, optional
• 3 cups Shredded Monterey Jack Cheese divided
• 8 tortillas Flour Tortillas 8-inch
• Toppings as desired

Equipment

• 9 x 13-inch baking pan

Method

 

1. Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
2. In a medium pot over medium heat, melt butter. Add garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute, stirring constantly. Slowly add chicken broth while whisking constantly. Increase heat slightly and cook until the sauce boils and thickens—it should leave a clear line when you run your finger down the back of a spoon. Remove from heat and stir in sour cream, green chiles, lime juice, cilantro, cumin, onion powder, garlic powder, and salt and pepper to taste (I add 1/2 tsp each).
3. Spread 1/2 cup of the sauce on the bottom of the baking dish.
4. In a large bowl, mix shredded chicken, 1-1/2 cups cheese, and about half the sauce (just eyeball it). Add black beans, if using. Taste and adjust seasoning if needed.
5. Lay out all 8 tortillas. Divide filling evenly and roll each one tightly. Place seam-side down in the baking dish.
6. Pour the remaining sauce over the enchiladas and sprinkle evenly with remaining 1-1/2 cups cheese.
7. Cover with foil and bake for 25 minutes. Uncover and bake an additional 5–10 minutes, or until cheese is melted and bubbly.
8. Top with desired garnishes and serve warm.

Notes

• Tip 1: Top with favorites like sour cream or crema, diced avocado or guac, extra cilantro, lime, or salsa.
• Tip 2: Make Ahead: Prep the sauce and filling 1–2 days ahead and store them separately in the fridge until ready to assemble and bake.
• Tip 3: Storage: Keep leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven at 350°F or in the microwave until warmed through.
• Tip 4: Freezing: To freeze, assemble but don’t bake—cover tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed.

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Meet Harper Dean

I love the creative challenge of making weeknight dinners feel special without the fuss. I work alongside the team to develop and test recipes that are reliable but never dull. I prepared this meal in my own kitchen, refining the steps to make sure your cooking experience is smooth, fun, and delicious.