White Chicken Enchiladas

There’s something truly special about White Chicken Enchiladas that transforms an ordinary meal into a comforting feast. I remember the first time I made these enchiladas; it was for a small gathering of friends. The aroma of baking tortillas mingling with the creamy cheese sauce filled my kitchen, making everyone feel right at home. As I pulled the bubbling dish from the oven, the sight of golden cheese melting over warm tortillas was enough to make anyone’s mouth water.

Every bite of White Chicken Enchiladas bursts with flavor, thanks to the combination of seasoned chicken, zesty green chiles, and a rich sauce that envelops each tortilla. This dish isn’t just about filling; it’s about bringing people together around the table to share laughter and stories. It’s the kind of recipe that invites second helpings, and I can assure you, nobody ever leaves my house hungry after enjoying these delicious enchiladas.

If you’re looking for a meal that impresses without requiring you to spend all day in the kitchen, White Chicken Enchiladas is exactly what you need. With straightforward ingredients and easy-to-follow steps, this dish has become a staple in my home. Whether it’s for a casual weeknight dinner or a festive weekend gathering, you can’t go wrong with these hearty, creamy enchiladas!

Main Ingredients for White Chicken Enchiladas

The ingredients in White Chicken Enchiladas play a vital role in creating a harmonious flavor profile. The main players, including shredded chicken, green chile enchilada sauce, and Monterey Jack cheese, combine beautifully to create a creamy filling that is both satisfying and delicious. Each ingredient complements the others, ensuring that every bite bursts with flavor.

• 3 cups shredded cooked chicken – This is the main protein source, providing heartiness to the dish. Cooked chicken works well to soak up the flavors of the sauces.
• 1 cup green chile enchilada sauce – Adds a zesty and slightly spicy kick, essential for authentic enchilada flavor.
• 1 cup shredded Monterey Jack cheese – This cheese melts beautifully, lending a creamy texture to the enchiladas.
• 7 ounces green chiles (1 large or 2 small cans, drained and rinsed) – They provide additional zest and a mild heat that pairs perfectly with the cheese.
• ½ cup diced yellow onion (optional) – Adds sweetness and depth; it can be omitted for those who prefer a milder flavor.
• 10 medium flour tortillas – The perfect wrap for the filling, soft and pliable, ensuring every bite is delightful.
• 2 tablespoons salted butter (¼ stick) – Used to create the sauce, it adds richness and flavor.
• 3 tablespoons all-purpose flour – Helps thicken the sauce, giving it a perfect consistency.
• 8.5 ounces unsalted chicken broth – Adds moisture and depth of flavor to the filling.
• 1 cup low-fat sour cream (room temperature) – Creates a creamy texture in the sauce and balances the spiciness of the chiles.
• 1½ cups shredded Monterey Jack cheese – This is used for topping the enchiladas, making them extra cheesy and delicious.
• Chopped fresh cilantro (optional, for garnish) – Adds a fresh touch to the dish, enhancing its visual appeal.

Recipe Directions for White Chicken Enchiladas

Making White Chicken Enchiladas is a straightforward process that allows you to create a delicious meal without fuss. Follow these steps, and soon you’ll have a bubbling dish ready to serve!

1. Preheat your oven to 350℉. This ensures that your White Chicken Enchiladas bake evenly and thoroughly, resulting in perfectly melted cheese.
2. Spray a 9×13-inch baking dish with nonstick spray. This will help prevent the enchiladas from sticking to the dish, making cleanup easier.
3. In a large bowl, stir together the shredded chicken, enchilada sauce, 1 cup of cheese, green chiles, and optional onion. Mixing these ingredients thoroughly will ensure that every bite is packed with flavor.
4. Take a tortilla and place 2-3 tablespoons of the chicken mixture down the center. It’s important not to overfill the tortillas to prevent them from tearing while rolling.
5. Roll the tortilla tightly to close, ensuring the filling is secure inside. Repeat this process for all 10 tortillas.
6. Place the rolled tortillas seam side down in the greased baking dish. Arrange them neatly to ensure even cooking.
7. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour until smooth. This will create a roux, which is key for thickening the sauce.
8. Pour in the chicken broth and whisk to combine. Allow this mixture to simmer and thicken for 2-3 minutes. Stir frequently to prevent sticking.
9. Slowly stir in the sour cream and remaining green chiles. If you are using low-fat sour cream, it’s wise to temper it by mixing in a bit of the warm broth first. This prevents curdling.
10. When the mixture is bubbling, stir in 1 cup of cheese and mix until melted and smooth. You want a creamy sauce that will adhere to the enchiladas.
11. Pour the cheese sauce over the enchiladas in the baking dish, ensuring they are fully covered. This will create a deliciously cheesy crust as they bake.
12. Top the enchiladas with the remaining ½ cup of cheese. This additional layer will melt beautifully, creating a golden topping.
13. Bake in the preheated oven for 25 to 30 minutes, or until bubbly and slightly browned. Keep an eye on them to avoid overcooking.
14. Once done, remove from the oven and garnish with chopped fresh cilantro, if desired. This adds a pop of color and freshness to your dish.

Things Worth Knowing

Helpful Hints

Cooking White Chicken Enchiladas can be made even easier with these helpful hints. They’ll ensure you achieve the best results every time!

• Storage: To store leftovers, place them in an airtight container in the refrigerator. They can last for up to three days.
• Freezing: You can freeze assembled but unbaked enchiladas. Just cover them tightly and they can last up to three months.
• Reheating: When reheating, add a splash of broth to keep them moist and cover with foil to prevent drying out.
• Pairing: These enchiladas pair wonderfully with a fresh green salad or refried beans for a complete meal.
• Garnishes: Consider adding diced avocado or fresh lime wedges for serving; they elevate the dish beautifully.

Side Dish Ideas for White Chicken Enchiladas

When serving White Chicken Enchiladas, consider these delightful side dishes that complement the meal perfectly:

• Mexican Rice: A side of fluffy Mexican rice adds a wonderful texture and flavor contrast.
• Guacamole: Creamy guacamole provides a rich dip that pairs excellently with the enchiladas.
• Refried Beans: Serve with a side of refried beans for a hearty addition that enhances the meal.
• Fresh Salad: A crisp salad with lime vinaigrette can balance the richness of the enchiladas.
• Sautéed Vegetables: Colorful sautéed bell peppers and zucchini can add a nutritious and vibrant touch.
• Chips and Salsa: Offer tortilla chips with fresh salsa as a fun appetizer while your enchiladas bake.

FAQ

Conclusion

In conclusion, White Chicken Enchiladas truly shine as a comforting and flavorful dish that brings people together. Their creamy texture, combined with a hint of spice, makes them irresistible. I encourage you to try this recipe and savor each bite as you share it with family or friends. You won’t be disappointed!

White Chicken Enchiladas

The ultimate comfort food, White Chicken Enchiladas are creamy, cheesy, and packed with flavor. Perfect for an easy weeknight dinner, this dish will have everyone coming back for more!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: Mexican

Calories: 440

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups Shredded Cooked Chicken
• 1 cup Green Chile Enchilada Sauce
• 1 cup Shredded Monterey Jack Cheese
• 7 ounces Green Chiles (drained and rinsed) 1 large or 2 small cans
• ½ cup Diced Yellow Onion optional
• 10 medium Flour Tortillas
• 2 tablespoons Salted Butter (¼ stick)
• 3 tablespoons All-Purpose Flour
• 8.5 ounces Unsalted Chicken Broth
• 1 cup Low-Fat Sour Cream room temperature
• 7 ounces Green Chiles (drained and rinsed) 1 large or 2 small cans
• 1.5 cups Shredded Monterey Jack Cheese
• Chopped Fresh Cilantro optional, for garnish

Equipment

• 9×13-inch baking dish

Method

 

1. Preheat your oven to 350℉. This ensures that your White Chicken Enchiladas bake evenly and thoroughly, resulting in perfectly melted cheese.
2. Spray a 9×13-inch baking dish with nonstick spray. This will help prevent the enchiladas from sticking to the dish, making cleanup easier.
3. In a large bowl, stir together the shredded chicken, enchilada sauce, 1 cup cheese, green chiles, and optional onion. Mixing these ingredients thoroughly will ensure that every bite is packed with flavor.
4. Take a tortilla and place 2-3 tablespoons of the chicken mixture down the center. It’s important not to overfill the tortillas to prevent them from tearing while rolling.
5. Roll the tortilla tightly to close, ensuring the filling is secure inside. Repeat this process for all 10 tortillas.
6. Place the rolled tortillas seam side down in the greased baking dish. Arrange them neatly to ensure even cooking.
7. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour until smooth. This will create a roux, which is key for thickening the sauce.
8. Pour in the chicken broth and whisk to combine. Allow this mixture to simmer and thicken for 2-3 minutes. Stir frequently to prevent sticking.
9. Slowly stir in the sour cream and remaining green chiles. If you are using low-fat sour cream, it’s wise to temper it by mixing in a bit of the warm broth first. This prevents curdling.
10. When the mixture is bubbling, stir in 1 cup of cheese and mix until melted and smooth. You want a creamy sauce that will adhere to the enchiladas.
11. Pour the cheese sauce over the enchiladas in the baking dish, ensuring they are fully covered. This will create a deliciously cheesy crust as they bake.
12. Top the enchiladas with the remaining ½ cup of cheese. This additional layer will melt beautifully, creating a golden topping.
13. Bake in the preheated oven for 25 to 30 minutes, or until bubbly and slightly browned. Keep an eye on them to avoid overcooking.
14. Once done, remove from the oven and garnish with chopped fresh cilantro, if desired. This adds a pop of color and freshness to your dish.

Notes

• Tip 1: You can shred your chicken using two forks.
• Tip 2: This meal is already super hearty, but you can use canned white beans for extra heartiness and texture.
• Tip 3: Lightly warm the tortillas in the microwave or on the stovetop before filling so they're pliable.
• Tip 4: If the white enchilada sauce is too thick, you can thin it with a little extra chicken broth.
• Tip 5: Serve on its own, with rice and beans, or with some greens.

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Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.