If you’re searching for a comforting yet exotic dish that leaves everyone craving for more, you’ll fall in love with these white chicken enchiladas. This savory delight combines tender chicken pieces with a creamy, tangy sauce, all nestled inside soft, warm tortillas. Not only is it incredibly flavorful, but it’s also surprisingly easy to prepare! Get ready to wow your family or guests with a meal they won’t forget.
I remember when my grandmother first introduced me to this recipe during one of our family gatherings. Her infectious laugh filled the kitchen as heavenly aromas wafted through the air. Each bite brought a little bit of her vibrant spirit to the table. Sharing this dish has since become a cherished tradition, carrying the warmth of family ties and childhood memories.
Why You’ll Love This Recipe
These white chicken enchiladas are a treasure for several reasons. First, they deliver an incredible fusion of flavors where savory meets creamy and tangy. This recipe proves you don’t need a lot of ingredients to create something delicious and memorable. Additionally, they are remarkably simple to prepare, making them a perfect choice for both everyday meals and special occasions. Plus, they’re wonderfully versatile, easily adapting to different tastes and preferences without losing their original charm.
Ingredients Notes
The star here is the chicken, preferably tender and juicy breast pieces. For optimal flavor, consider organic or free-range chicken. When it comes to tortillas, corn options offer a more authentic texture and flavor, but flour tortillas work beautifully too if you prefer a softer bite. A crucial component of the creamy sauce is the Sour Cream; it’s best to choose a high-quality brand for a richer taste. For cheese, Monterey Jack provides a gentle flavor with a satisfying melt, but a sharp Cheddar can offer a bolder alternative.
Recipe Steps
Step 1
Start by preheating your oven to 350°F (175°C). While the oven warms, shred or dice your cooked chicken breasts. You can use rotisserie chicken to save time. Ensure the pieces are evenly sized for consistent cooking.
Step 2
Prepare the sauce by melting butter in a saucepan over medium heat. Add flour to form a roux, stirring continuously to prevent lumps. Slowly whisk in chicken broth, keeping a consistent movement until the sauce is smooth and starts to thicken.
Step 3
Stir in the Sour Cream and half of the cheese, allowing them to mix thoroughly. Avoid boiling the sauce as it can cause curdling. Once the cheese melts completely, remove from heat and set aside.
Step 4
Spread a small amount of the sauce on the bottom of a baking dish to prevent sticking. Fill each tortilla with a portion of chicken and a small sprinkle of cheese, then roll them tightly and place seam-side down in the dish.
Step 5
Pour the remaining sauce evenly over the rolled tortillas. Sprinkle the top with the rest of the cheese. Bake in preheated oven for about 20-25 minutes, or until the cheese is bubbly and the edges start to turn golden brown. Let cool slightly before serving.
Storage Options
Your leftovers can be a savior for busy days or late-night cravings. To store these enchiladas, let them cool before transferring to an airtight container. They can be kept in the refrigerator for up to 3 days. For freezing, place them in a freezer-safe container and they can last for up to 3 months. When reheating, it’s best to use an oven rather than a microwave to preserve texture and moisture. Thaw frozen enchiladas overnight in the refrigerator before reheating.
Variations & Substitutions
This recipe easily accommodates various dietary preferences. For vegetarian options, substitute chicken with black beans or roasted vegetables. To make it gluten-free, select corn tortillas and ensure that any prepared items are certified gluten-free. Want to kick up the heat? Add fresh jalapeños or a dash of cayenne pepper to the sauce. Those with lactose intolerance can use lactose-free sour cream and cheese products.
Serving Suggestions
These white chicken enchiladas make a delightful centerpiece for gatherings. They pair beautifully with a fresh green salad or Mexican-style rice for a complete meal. Consider serving them during a casual dinner party, where the generous servings and customizable flavors will cater to many tastes. For added flair, set out toppings like sliced avocados, pico de gallo, or additional sour cream for guests to personalize their plates.
Frequently Asked Questions
Can I prepare these enchiladas ahead of time? Absolutely! You can assemble the enchiladas up to a day in advance, storing them covered in the refrigerator. Simply bake them off when you’re ready. The flavors meld beautifully over time, resulting in an even richer taste.
What can I do to prevent the tortillas from becoming soggy? Ensuring that the tortillas have adequate sauce coverage and are not overfilled prevents sogginess. Another tip is to lightly fry the tortillas before filling them, which adds an extra barrier against moisture.
Can I use a different protein? Yes, these enchiladas are incredibly versatile. Try using shredded pork, beef, or even a plant-based protein substitute. Just ensure whatever protein you choose is cooked through and seasoned to enhance the overall dish.
Is there a way to make this dish spicier? Yes! Incorporate jalapeños or habanero peppers into the sauce, or add a chili-based seasoning blend. Adjust according to your spice tolerance and enjoy the added kick.
What cheeses can be substituted? Besides Monterey Jack and Cheddar, you could experiment with Colby Jack for a mild flavor or Pepper Jack for a spicy twist. Any cheese that melts well will work beautifully in this creamy dish.
White Chicken Enchiladas
Ingredients
Main Ingredients
- 2 cups cooked chicken breast shredded
- 8 pieces flour tortillas
- 2 cups Monterey Jack cheese shredded
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup sour cream
- 1 can diced green chilies
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a skillet, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in the chicken broth until smooth. Heat until the mixture thickens, then remove from heat.
- Stir in sour cream and green chilies. Set aside.
- Fill each tortilla with chicken and cheese, roll them up and place in a 9x13 inch baking dish.
- Pour the sour cream sauce over the rolled tortillas and top with remaining cheese.
- Bake for 25-30 minutes, or until cheese is melted and bubbly.
