
White Chicken Enchiladas
Description
Looking for a delicious twist on traditional enchiladas? Look no further than these White Chicken Enchiladas! Packed with tender shredded chicken, creamy filling, and a mouthwatering white enchilada sauce, this recipe is a surefire way to elevate your dinner game. Whether you’re cooking for a weeknight dinner or hosting a weekend gathering, these enchiladas are bound to impress. Follow along for a step-by-step guide to creating this comforting dish that will have everyone asking for seconds!
Ingredients
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 4 ounces diced green chilies
- 1 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- 2 cups cooked chicken breasts, shredded
- 6 ounces cream cheese, softened
- 1/2 cup sour cream
- 4 ounces diced green chilies
- 1 teaspoon cumin
- 1 1/2 cups shredded Monterey Jack cheese
- 10 (8-inch) tortillas
- 2 cups shredded Monterey Jack cheese
- Chopped cilantro for garnish
Instructions
- Making the White Enchilada Sauce:
- In a medium saucepan over medium-high heat, melt the butter. Whisk in the flour to create a roux.
- Slowly pour in the chicken broth while whisking continuously to avoid lumps.
- Add the diced green chilies, sour cream, and shredded Monterey Jack cheese. Whisk until the sauce starts to thicken, then remove from heat.
- Preparing the Filling:
- In a medium-sized bowl, combine the shredded chicken, cream cheese, sour cream, diced green chilies, cumin, and shredded Monterey Jack cheese. Mix until well combined.
- Assembling the Enchiladas:
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray.
- Lay a tortilla on a flat surface, then spoon some of the chicken filling onto the tortilla and roll it up. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
- Pour the white enchilada sauce over the rolled tortillas in the baking dish, then sprinkle the remaining shredded Monterey Jack cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until heated through and the cheese is bubbly.
- Garnish with chopped cilantro before serving, if desired.
Notes
- Serving Suggestions:
- Serve these White Chicken Enchiladas hot straight from the oven for maximum flavor and enjoyment.
- Pair them with your favorite sides such as Spanish rice, refried beans, or a crisp green salad for a complete meal.
- Add a dollop of sour cream, salsa, or guacamole on top for an extra burst of flavor.
- Storage Instructions:
- If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, place individual enchiladas on a microwave-safe plate and heat in 30-second intervals until warmed through.
- Alternatively, reheat them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated to your liking.
- Freezing Tips:
- You can also freeze these enchiladas for future meals. Wrap each enchilada individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container.
- They can be stored in the freezer for up to 2-3 months.
- When ready to eat, thaw the enchiladas overnight in the refrigerator before reheating according to the instructions above.
By following these serving and storage tips, you can enjoy the deliciousness of these White Chicken Enchiladas whenever the craving strikes, whether it’s for a quick weeknight dinner or a leisurely weekend meal with loved ones.