White Chicken Enchiladas recipe
White Chicken Enchiladas are a delightful twist on a classic dish, combining tender shredded chicken with a rich and creamy white sauce, all wrapped in soft tortillas. This recipe is perfect for those seeking comfort food that is both easy to prepare and satisfying.
Equipment
- Large Mixing Bowl: For mixing the chicken filling and sauce ingredients.
- Saucepan: To prepare the sauce.
- Whisk: For mixing and incorporating the sauce ingredients.
- Baking Dish: A 9x13 inch baking dish is ideal for assembling and baking the enchiladas.
- Skillet: Optional, for warming tortillas and cooking any additional ingredients.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Spatula or Wooden Spoon: For stirring the filling and sauce.
- Knife and Cutting Board: For shredding chicken and chopping any additional ingredients.
- Aluminum Foil: Optional, for covering the enchiladas while baking.
Ingredients
- For the Filling:
- 2 cups cooked, shredded chicken (e.g., rotisserie chicken)
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1 can (4 oz) diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin (optional)
- Salt and pepper to taste
- For the Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- For Assembling:
- 8 flour tortillas (10-inch)
- 1 cup shredded cheese (e.g., Monterey Jack or cheddar)
- Fresh cilantro or green onions for garnish (optional)
Notes
- Chicken Options: You can use rotisserie chicken for convenience or cook your own chicken breast or thighs. Just ensure it’s fully cooked and shredded before using.
- Spice Level: Adjust the heat by adding diced jalapeños or using spicier green chiles if you prefer a kick. You can also sprinkle some cayenne pepper into the filling for additional heat.
- Dairy Alternatives: For a lighter version, consider using low-fat sour cream and cream cheese. You can also substitute Greek yogurt for sour cream for added protein.
- Make-Ahead: These enchiladas can be assembled ahead of time. Prepare them and store them covered in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if they are cold from the fridge.
- Freezing: You can freeze assembled enchiladas before baking. Wrap them tightly in plastic wrap and then foil, and freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and bake as directed.
- Serving Suggestions: Serve with toppings such as sliced avocado, fresh cilantro, diced tomatoes, or a squeeze of lime. Pair with a side of Mexican rice, refried beans, or a fresh green salad for a complete meal.
- Cheese Variations: Experiment with different types of cheese for varied flavor profiles. Try Monterey Jack, pepper jack, or a Mexican blend for a fun twist.
- Cooking Equipment: Using a non-stick skillet for warming tortillas can help prevent tearing. A good-quality baking dish ensures even cooking and browning.