If you’re looking for a creamy, cheesy, and utterly satisfying dish, these White Chicken Enchiladas are the answer! Made with tender shredded chicken, a rich sour cream sauce, and plenty of melted Monterey Jack cheese, this recipe is a crowd-pleaser that’s perfect for weeknight dinners or special occasions. The best part? It’s easy to make and uses simple ingredients you likely already have on hand. Let’s get started!
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Ingredients Breakdown:
- Flour Tortillas: Soft and perfect for wrapping the filling.
- Shredded Chicken: A hearty and flavorful protein base.
- Monterey Jack Cheese: Melts beautifully for a creamy, cheesy texture.
- Butter & Flour: Create a smooth, thickened white sauce.
- Chicken Broth: Adds depth and richness to the sauce.
- Sour Cream: Brings a creamy, tangy balance.
- Diced Green Chilies: A mild kick of heat and extra flavor.
Why You’ll Love This Recipe
- Creamy and Cheesy: The sour cream sauce and melted cheese create a rich, indulgent flavor.
- Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
- Versatile: Perfect for using up leftover chicken or rotisserie chicken.
- Crowd-Pleaser: A hit with both kids and adults alike.
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Tips and Tricks
- Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken.
- Warm Tortillas: Heat the tortillas slightly before rolling to prevent cracking.
- Adjust the Heat: Add a diced jalapeño or a pinch of cayenne pepper for extra spice.
- Make Ahead: Assemble the enchiladas ahead of time and refrigerate until ready to bake.
Variations and Customizations
- Low-Carb Option: Use low-carb tortillas or lettuce wraps instead of flour tortillas.
- Vegetarian Version: Replace the chicken with black beans, corn, or sautéed vegetables.
- Different Cheeses: Try using a blend of cheddar and Monterey Jack for a sharper flavor.
- Extra Toppings: Add sliced olives, green onions, or diced tomatoes before baking.
Pairing Suggestions
- Sides: Serve with Mexican rice, refried beans, or a fresh corn salad.
- Toppings: Garnish with sour cream, guacamole, or pico de gallo.
- Beverages: Pair with a margarita, Mexican beer, or a refreshing agua fresca.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
- Freezer: Wrap individual enchiladas tightly in foil and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Popular Questions
1. Can I use corn tortillas instead of flour?
Yes, but corn tortillas may crack more easily. Warm them slightly before rolling to make them more pliable.
2. Can I make this recipe less creamy?
Reduce the amount of sour cream or substitute with Greek yogurt for a lighter version.
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3. Can I use homemade chicken broth?
Absolutely! Homemade broth will add even more flavor to the sauce.
4. How do I prevent the enchiladas from getting soggy?
Avoid over-saucing and bake uncovered for the last 5-10 minutes to crisp up the top.
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White Chicken Enchiladas
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
Description
These creamy, cheesy enchiladas are filled with tender shredded chicken and smothered in a rich, homemade white sauce. Baked to golden perfection, they’re the ultimate comfort food!
Ingredients
Here’s what you’ll need to make these delicious enchiladas:
- 8–10 flour tortillas (soft taco size)
- 2 cups cooked and shredded chicken
- 2 cups shredded Monterey Jack cheese, divided
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
- Prepare the Filling: In a bowl, mix the shredded chicken with 1 cup of the shredded Monterey Jack cheese.
- Assemble the Enchiladas: Spoon the chicken and cheese mixture evenly onto each tortilla, roll them up, and place them seam side down in the prepared baking dish.
- Make the Sauce: In a small skillet, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until the sauce is smooth and thickened. Remove from heat and stir in the sour cream and diced green chilies until well combined.
- Top the Enchiladas: Pour the sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining 1 cup of shredded cheese on top.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve and Enjoy: Let the enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro, sliced avocado, or a dollop of sour cream if desired.
Notes
- For a smoother sauce, ensure the flour is fully cooked before adding the broth.
- If you don’t have green chilies, substitute with a small can of diced jalapeños for a spicier kick.
- Always taste and adjust seasoning before assembling the enchiladas.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-inspired
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