White Chicken Enchiladas are a creamy and flavorful dish that combines tender shredded chicken with a rich sauce made from butter, flour, sour cream, and green chiles. This recipe is perfect for a comforting family meal, featuring flour tortillas filled with a cheesy chicken mixture, all baked to perfection. Serve with a side of Mexican rice or a fresh salad for a complete meal. The enchiladas can be stored in the refrigerator or frozen for later, making them a convenient option for busy nights.
These White Chicken Enchiladas are a creamy and satisfying dish that’s perfect for a comforting family meal. Let’s dive into the ingredients needed to create this delicious recipe.
INGREDIENTS
- Shredded, cooked chicken: Two cups, which can be from a store-bought rotisserie chicken for convenience.
- Shredded Monterey Jack cheese: One cup, or mozzarella, for a creamy and cheesy filling.
- Salt, pepper, Adobo seasoning: To taste, for seasoning the chicken mixture.
- Flour tortillas: Ten taco-size tortillas to wrap the chicken and cheese filling.
- Butter: Three tablespoons to create the base of the white sauce.
- All-purpose flour: Three tablespoons to thicken the sauce.
- Chicken broth: Two cups to add depth to the sauce.
- Sour cream: One cup to make the sauce rich and creamy.
- Diced green chiles: One four-ounce can, undrained, for a mild heat and added flavor.
- Shredded Monterey Jack cheese: One cup, for topping the enchiladas.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking dish with nonstick cooking spray. This will help ensure that the enchiladas don’t stick to the pan.
- Step 2:
- In a medium-sized bowl, combine 2 cups of shredded, cooked chicken with 1 cup of shredded Monterey Jack cheese. Season the mixture with salt, pepper, and Adobo seasoning to taste. Mix well to ensure even seasoning.
- Step 3:
- Place the chicken and cheese mixture into each of the 10 flour tortillas. Roll up the tortillas tightly and arrange them seam-side down in the prepared baking dish.
- Step 4:
- In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for about 1 minute, or until the mixture has thickened and is bubbling. Be careful not to let it burn.
- Step 5:
- Slowly add 2 cups of chicken broth to the butter and flour mixture, whisking continuously to avoid lumps. Stir in 1 cup of sour cream and 4 ounces of diced green chiles. Cook until the sauce is smooth and heated through, but do not let it boil.
- Step 6:
- Remove the sauce from heat and pour it evenly over the rolled tortillas in the baking dish. Sprinkle 1 cup of shredded Monterey Jack cheese over the top.
- Step 7:
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. For a golden finish, you can broil the enchiladas for 1-2 minutes, keeping a close eye on them.
Serving and Storage Tips
- Serve the White Chicken Enchiladas hot and fresh from the oven to enjoy the best texture and flavor.
- Pair with a side of Mexican rice, refried beans, or a fresh green salad for a complete meal.
- For added freshness and zest, garnish with chopped cilantro, a squeeze of lime, or a dollop of guacamole.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the enchiladas in an oven-safe dish and warm at 350°F until heated through, about 15-20 minutes. For frozen enchiladas, bake for 45 minutes with foil, then uncover and bake as per the recipe directions until bubbly and golden.
Helpful Notes
- Variations: Try using a blend of cheeses like mozzarella and cheddar for a different flavor profile.
- Substitutions: Use corn tortillas instead of flour tortillas for a gluten-free option. You can also swap the chicken for beef or pulled pork for variety.
- Add-ins: Enhance the filling with pre-cooked vegetables like bell peppers, onions, or mushrooms for extra flavor and nutrition.
Tips from well-known chefs
- Chef's Tip: For a smoother sauce, let it cool slightly before adding the sour cream to prevent curdling.
- Chef's Tip: Marinate the chicken with spices before cooking for added flavor depth.
- Chef's Tip: Broil the enchiladas for a minute or two at the end of baking to achieve a golden brown and bubbly top.