White Chicken Enchiladas
One of my favorite Mexican meals, besides chimichangas, is enchiladas. Fun fact: did you know the word “chimichanga” is Spanish for thing-a-ma-jig? Ha! This recipe for white chicken enchiladas is no joke though! 😉
Why You’ll Love This Recipe
This White Chicken Enchiladas recipe is a delightful twist on a Mexican classic. It’s creamy, cheesy, and packed with flavorful chicken, making it a comforting meal that everyone will love. Whether you’re serving it for a family dinner or a casual gathering with friends, it’s sure to impress. Plus, it’s easy to customize with your favorite toppings or add-ins!
Kitchen Equipment You’ll Need
- 9×13 baking dish
- Medium saucepan
- Whisk
- Mixing bowl
- Oven
- Foil (optional, for covering)
Ingredients
- 8-10 flour tortillas (soft taco size)
- 2 cups of cooked and shredded chicken
- 2 cups of shredded Monterey Jack cheese
- 3 tablespoons of butter
- 3 tablespoons of flour
- 2 cups of chicken broth
- 1 cup of sour cream
- 1 (4 oz) can of diced green chiles
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cooked chicken with 1 cup of cheese.
- Roll the chicken mixture in the tortillas and place them seam side down in a 9×13 sprayed baking dish.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute while stirring.
- Add the chicken broth to the saucepan and whisk until smooth. Heat until the sauce thickens.
- Remove the sauce from heat and stir in the sour cream and diced green chiles.
- Pour the sauce evenly over the enchiladas and sprinkle with the remaining cheese.
- Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly.
Tips for Success
- For maximum flavor, consider using roasted or rotisserie chicken.
- If you prefer spicier enchiladas, add some jalapeños or use spicy green chiles.
Additional Tips and Variations
Feel free to add some black beans or corn to the chicken mixture for extra texture and flavor. Garnish with chopped cilantro, sliced avocados, or a dollop of salsa for a fresh twist.
Nutritional Highlights (Per Serving)
This recipe is rich in protein thanks to the chicken, and also provides a good source of calcium from the cheese and sour cream.
Frequently Asked Questions (FAQ)
Can I make this recipe ahead of time? Yes, you can prepare the enchiladas up to the baking step, cover and refrigerate them, and then bake before serving.
Can I freeze leftovers? Absolutely! Store them in an airtight container and freeze for up to 3 months. Reheat in the oven until warmed through.
Conclusion
Easy, peasy, and delicious! The combination of tortillas filled with chicken, creamy sauce, and melted cheese is irresistible. I fell in love with this recipe, and I’m sure you will too. Give it a try—it’s worth it! Don’t forget to share your experience and any unique variations you tried in the comments below.