EASY CREAMY WHITE CHICKEN ENCHILADAS
There’s something irresistible about a plate of creamy white chicken enchiladas. Imagine tender chicken wrapped in soft tortillas, all smothered in a rich, velvety sauce with just a touch of heat from green chiles. This recipe is perfect for those who prefer a lighter, tangier sauce over the traditional red enchilada sauce. It’s a delightful fusion of flavors that promises to become a family favorite!
Why You’ll Love This Recipe
- Flavorful and Mild: The creamy sauce is perfect for those who find red sauces too overpowering.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect even for weeknight dinners.
- Versatile: Pair these enchiladas with Mexican rice, refried beans, or a fresh salad for a complete meal.
Kitchen Equipment You’ll Need
- 9 x 13-inch baking dish
- Medium-sized mixing bowl
- Medium saucepan
- Whisk
Ingredients
- 2 cups shredded, cooked chicken (store-bought rotisserie chicken works great)
- 10 flour tortillas (taco size)
- 2 cups shredded Monterey Jack cheese (or mozzarella)
- 3 tbsp butter
- 3 tbsp flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chiles
- Salt, pepper, and Adobo seasoning to taste
Step-by-Step Instructions
- Preheat your oven to 350°F and spray a 9 x 13 baking dish with nonstick cooking spray.
- In a medium-sized bowl, mix together the cooked, shredded chicken with one cup of shredded cheese. Season with salt, pepper, and Adobo seasoning.
- Place the chicken mixture into each flour tortilla, roll them up, and place them in the prepared baking dish.
- In a medium saucepan, melt the butter. Whisk in the flour and let it cook and thicken for about 1 minute, making sure it doesn’t burn.
- Add the chicken broth and whisk until the mixture is smooth.
- Stir in the sour cream and green chiles. Avoid letting the mixture boil.
- Remove the sauce from heat and pour it over the enchiladas.
- Top with the remaining shredded cheese.
- Bake for about 20-25 minutes. For a bubbly, slightly browned topping, turn the broiler on high and broil for a minute or two.
Tips for Success
- Use freshly cooked chicken for the best flavor, but rotisserie chicken is a great time-saver.
- Be careful not to overcook the flour in the sauce step to avoid a burnt taste.
- Let the sauce cool slightly before pouring over the tortillas to prevent curdling the sour cream.
Additional Tips and Variations
- Try adding diced jalapeños for extra heat.
- Use corn tortillas for a more traditional texture, but warm them up first to prevent tearing.
- Top with fresh cilantro or sliced green onions for added flavor.
Nutritional Highlights (Per Serving)
Calories: Approximately 320
Protein: 18g
Carbohydrates: 25g
Fat: 18g
Frequently Asked Questions (FAQ)
- Can I make this dish ahead of time? Yes, you can assemble the enchiladas and store them in the fridge for up to a day before baking.
- Can I freeze the leftovers? Absolutely! These enchiladas freeze well and can be reheated in the oven or microwave.
- What can I serve with these enchiladas? They pair beautifully with Mexican rice, refried beans, or a crisp green salad.
Conclusion
These easy creamy white chicken enchiladas are sure to win you over with their comforting and delicious flavors. I hope you give this recipe a try and enjoy every delightful bite. If you do, please share your experiences and any personal twists you may have added. Happy cooking!