why make this recipe
White Chicken Enchiladas are a delicious and comforting dish perfect for any occasion. They combine tender chicken, creamy cheese, and a flavorful sauce, all wrapped in soft tortillas. This recipe is great for family dinners or gatherings with friends. It’s easy to make and sure to please everyone at the table.
how to make White Chicken Enchiladas
Ingredients:
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese)
- 5 ounces cream cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
- 10 soft flour tortillas
Directions:
- Cook the chicken by boiling, baking, or using rotisserie chicken until fully cooked.
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Shred the cooked chicken in a bowl and mix in 3/4 cup of shredded cheese, garlic powder, and cream cheese until well combined.
- In a saucepan over medium heat, melt butter, stir in flour and taco seasoning for about a minute, then gradually whisk in the chicken broth until smooth.
- Mix sour cream and diced green chilies into the sauce and remove from heat.
- Fill each tortilla with some of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the sauce over enchiladas and sprinkle remaining cheese on top.
- Bake for approximately 22 minutes; broil on high for an additional 3 minutes until cheese is browned.
how to serve White Chicken Enchiladas
White Chicken Enchiladas are best served hot. You can serve them with a side of salsa, guacamole, or fresh cilantro. A simple green salad also pairs well with this dish for a complete meal.
how to store White Chicken Enchiladas
To store leftover White Chicken Enchiladas, let them cool completely, then cover them tightly with plastic wrap or place them in an airtight container. Store in the refrigerator for up to 3-4 days. You can also freeze them for longer storage. To reheat, simply bake them in the oven until warmed through.
tips to make White Chicken Enchiladas
- Use leftover rotisserie chicken for a quick option.
- Add black beans or corn to the chicken mixture for extra flavor and texture.
- Adjust the heat by using regular or spicy green chilies based on your preference.
variation
You can customize this recipe by changing the type of cheese used, like using cheddar or a blend of cheeses. For a spicier kick, add jalapeños or hot sauce to the sauce mixture.
FAQs
Can I use turkey instead of chicken?
Yes, leftover turkey works great in this recipe. Just shred it like you would chicken.
Can I make these ahead of time?
Absolutely! You can prepare the enchiladas and sauce a day in advance and store them in the fridge before baking.
What can I serve with White Chicken Enchiladas?
They go well with rice, beans, or a simple salad topped with avocado and lime juice.
White Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups boneless skinless chicken breasts Cooked chicken, can use rotisserie.
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese) For melting and topping.
- 5 ounces cream cheese Adds creaminess to the filling.
- 3 tablespoons butter For making the sauce.
- 3 tablespoons flour Thickens the sauce.
- 2 cups chicken broth For the sauce.
- 1 cup sour cream For creaminess in sauce.
- 4 ounces canned diced green chilies Adds flavor to the dish.
- 10 pieces soft flour tortillas For wrapping the enchiladas.
Instructions
Preparation
- Cook the chicken by boiling, baking, or using rotisserie chicken until fully cooked.
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Shred the cooked chicken in a bowl and mix in 3/4 cup of shredded cheese, garlic powder, and cream cheese until well combined.
- In a saucepan over medium heat, melt butter, stir in flour and taco seasoning for about a minute, then gradually whisk in the chicken broth until smooth.
- Mix sour cream and diced green chilies into the sauce and remove from heat.
Assembly
- Fill each tortilla with some of the chicken mixture, roll tightly, and place seam-side down in the baking dish.
- Pour the sauce over enchiladas and sprinkle remaining cheese on top.
Cooking
- Bake for approximately 22 minutes; broil on high for an additional 3 minutes until cheese is browned.
