White Chicken Enchiladas Recipe

These White Chicken Enchiladas are a creamy and comforting twist on a classic Mexican dish. Tender shredded chicken is enveloped in a luscious white sauce, rolled into tortillas, and baked to perfection with a generous layer of melted cheese. It’s a simple yet satisfying meal that’s perfect for a family dinner or a casual gathering.

Ingredients

Here’s what you’ll need to make these White Chicken Enchiladas:

For the White Sauce:

• Butter: Adds richness and flavor to the sauce.
• All-purpose flour: Used to thicken the sauce.
• Chicken broth: The base of the sauce, providing flavor and moisture.
• Sour cream: Adds a tangy creaminess to the sauce.
• Diced green chiles: Adds a mild kick and a touch of Southwestern flavor.

For the Enchiladas:

• Flour or white corn tortillas: Used to wrap the filling.
• Shredded cooked chicken: The protein base of the filling.
• Sour cream: Adds creaminess and tanginess to the filling.
• Chili powder: Adds warmth and depth of flavor.
• Cumin: Adds a warm, earthy flavor.
• Salt and pepper: To taste.
• Shredded cheese: Use a blend of Monterey Jack and pepper jack, or your favorite cheese.

Optional Toppings:

• Chopped cilantro
• Tomatoes
• Olives
• Sour cream
• Lime wedges

How to Make White Chicken Enchiladas

Step 1: Make the White Sauce

Preheat your oven to 350°F. In a small saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and cook for 3 minutes, or until the sauce thickens. Remove from heat and let cool slightly. Stir in the sour cream and diced green chiles. Season with salt and pepper to taste.

Step 2: Assemble the Enchiladas

Pour about 1/3 cup of the white sauce into the bottom of a 9×13-inch baking dish. In a medium bowl, combine the shredded chicken, sour cream, cheese, chili powder, cumin, salt, and pepper. Spoon about 3 tablespoons of the chicken mixture into each tortilla and roll it up tightly. Place the enchiladas seam-down in the prepared baking dish.

Step 3: Bake and Serve

Pour the remaining white sauce over the enchiladas and top with the remaining shredded cheese. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Top with chopped cilantro and your desired toppings. Serve immediately.

How to Serve

• Main Course: These White Chicken Enchiladas are a delicious and satisfying main course on their own.
• Side Dish: Serve with a side of Mexican rice, refried beans, or a simple salad.
• Party Food: These enchiladas are perfect for potlucks, parties, and game day gatherings.

Make Ahead and Storage

Storing Leftovers

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the enchiladas in the oven or microwave until warmed through.

FAQs

Can I use corn tortillas instead of flour tortillas?

Yes, you can use either flour or corn tortillas for this recipe.

Can I use a different protein?

Absolutely! You can substitute the chicken with shredded beef, pork, or even jackfruit for a vegetarian option.

Can I make this dish spicier?

Yes, add more diced green chiles, a pinch of cayenne pepper, or your favorite hot sauce to the filling or the white sauce.

Can I freeze these enchiladas?

Yes, assemble the enchiladas but do not bake them. Freeze them in a freezer-safe container, and then bake them according to the recipe instructions when ready to serve. You may need to add 10-15 minutes to the baking time.

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