why make this recipe
White Chicken Enchiladas are a delightful twist on traditional enchiladas. They are creamy, cheesy, and loaded with flavor. This dish is perfect for weeknight dinners or special occasions. With tender, shredded chicken and a rich white sauce, it’s sure to please both family and friends. Plus, it comes together quickly, making it a great choice for busy cooks.
how to make White Chicken Enchiladas
Ingredients:
- 2 cups boneless skinless chicken breasts
- 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese)
- 5 ounces cream cheese
- 2 teaspoons garlic powder
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon taco seasoning
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces canned diced green chilies
- 10 soft flour tortillas
Directions:
- Cook the chicken by your preferred method: boil, bake, or use a rotisserie chicken.
- Once the chicken is cooked, preheat the oven to 350 degrees. Grease a 9×13 pan.
- Add the cooked chicken to a bowl and shred it with a fork if needed. Mix in 3/4 cup of shredded cheese, garlic powder, and cream cheese until well combined.
- In a saucepan, melt the butter. Stir in the flour and taco seasoning, cooking for 1 minute.
- Gradually add 2 cups of chicken broth, whisking until smooth. Add 1/2 cup of shredded cheese and heat over medium until thick and bubbly.
- Stir in the sour cream and chilies, but do not bring it to a boil. Remove the pot from the heat.
- In each tortilla, add some of the chicken and cheese mixture, roll it up, and place it in the baking dish.
- Pour the sauce over the enchiladas and top with the remaining cheese.
- Bake for 22 minutes, then broil on high for 3 minutes to brown the cheese.
how to serve White Chicken Enchiladas
Serve the White Chicken Enchiladas hot from the oven. Top with fresh cilantro, sliced jalapeños, or a dollop of sour cream for added flavor. They pair well with a simple side salad or some Mexican rice.
how to store White Chicken Enchiladas
Store any leftovers in an airtight container in the refrigerator. They should stay fresh for about 3-4 days. To reheat, place them in the oven for best results, or use a microwave if you’re short on time.
tips to make White Chicken Enchiladas
- For extra flavor, add diced onions or peppers to the chicken mixture.
- Use store-bought rotisserie chicken for a quick and easy option.
- If you like spice, consider adding some diced jalapeños into the sauce or chicken mixture.
variation
Feel free to swap out the chicken for shredded beef or even black beans for a vegetarian option. You can also try different cheeses like cheddar for a unique twist on the flavor.
FAQs
Can I make White Chicken Enchiladas ahead of time?
Yes! You can prepare the enchiladas and place them in the baking dish. Cover and refrigerate until you’re ready to bake.
What can I serve with White Chicken Enchiladas?
These enchiladas pair well with Mexican rice, refried beans, or a fresh salad.
Can I freeze White Chicken Enchiladas?
Absolutely! You can freeze the unbaked enchiladas. Just be sure to wrap them tightly. When ready to bake, they may need a bit longer in the oven.