White Chicken Enchiladas with Green Chilies

If you’re looking for a comforting, cheesy, and flavorful meal, these White Chicken Enchiladas with Green Chilies are a must-try! With a creamy sauce and tender chicken wrapped in soft tortillas, this recipe is perfect for family dinners or special gatherings. The combination of Monterey Jack cheese, sour cream, and green chilies creates a delightful balance of flavors that will have everyone coming back for more.

Ingredients:

• 10 soft taco shells
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies

Instructions:

1. Prepare the Enchiladas

Preheat your oven to 350°F and grease a 9×13 baking pan. Mix together the cooked, shredded chicken with 1 cup of the Monterey Jack cheese. Fill each taco shell with the mixture, roll them up, and place them seam-side down in the prepared pan.

2. Make the Sauce

In a medium-sized saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, ensuring the mixture doesn’t burn. Gradually add in the chicken broth while whisking continuously to prevent lumps. Cook the sauce until it thickens and becomes bubbly.

3. Add Sour Cream and Green Chilies

Remove the sauce from heat and stir in the sour cream and diced green chilies. Be careful not to bring the mixture to a boil, as this could cause the sour cream to curdle.

4. Pour the Sauce and Bake

Pour the sauce evenly over the enchiladas in the pan. Sprinkle the remaining cup of cheese over the top. Bake in the preheated oven for 22 minutes. For an extra golden, crispy cheese topping, broil on high for 3 minutes.

5. Serve and Enjoy

Remove from the oven and let the enchiladas cool slightly before serving. Enjoy the cheesy, creamy goodness of these White Chicken Enchiladas with your favorite sides!

Serving and Storage Tips:

Serving Tips:

• Serve these White Chicken Enchiladas fresh out of the oven, topped with fresh cilantro, sliced avocado, or a dollop of sour cream for added flavor.
• Pair them with Spanish rice, refried beans, or a light green salad to complete the meal.
• You can also serve with salsa or guacamole on the side for an extra burst of flavor.

Storage Tips:

• Refrigeration: Store leftover enchiladas in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or in the microwave for a quick meal.
• Freezing: The enchiladas freeze well without the sauce. Prepare and roll the enchiladas, then freeze in an airtight container or wrap tightly in foil. When ready to cook, thaw, make the sauce fresh, and bake as directed.

Variations:

1. Spicy Chicken Enchiladas: Add diced jalapeños or a few dashes of hot sauce to the chicken mixture for a spicy kick.
2. Veggie Enchiladas: Swap the chicken for sautéed vegetables like bell peppers, onions, zucchini, and spinach for a vegetarian version.
3. Cheesy Beef Enchiladas: Replace the shredded chicken with seasoned ground beef and use cheddar cheese for a heartier dish.
4. Low-Carb Option: Use low-carb tortillas or swap out the tortillas for large cabbage leaves or thinly sliced zucchini to make a low-carb version.
5. Green Enchilada Sauce: Substitute the sour cream sauce with a store-bought or homemade green enchilada sauce for a different flavor profile.
6. Cream Cheese Chicken Enchiladas: Mix in 4 oz of softened cream cheese with the chicken and cheese mixture for extra creaminess.
7. Mexican Blend Cheese: Try using a Mexican cheese blend instead of Monterey Jack for a different taste and added sharpness.
8. Add Beans: Mix black beans or pinto beans into the chicken filling for extra fiber and heartiness.
9. Smoked Chicken Enchiladas: Use smoked chicken to add a rich, smoky flavor to the enchiladas.
10. Gluten-Free Version: Substitute the flour with a gluten-free alternative and use gluten-free tortillas to make the recipe gluten-free.
11. Beef Enchiladas: Swap out the chicken for ground beef or shredded beef for a heartier option. Add taco seasoning to the meat for extra flavor.
12. Vegetarian Enchiladas: Skip the chicken and use sautéed vegetables like zucchini, bell peppers, onions, and black beans for a tasty meat-free version.
13. Spicy Enchiladas: Add diced jalapeños or use a hot green chile sauce in place of the mild chilies for an extra kick of heat.
14. Cream Cheese Chicken Enchiladas: Mix softened cream cheese into the chicken and cheese filling for an ultra-creamy, rich flavor.
15. Green Enchilada Sauce: For a more traditional enchilada, use a canned or homemade green enchilada sauce instead of the sour cream sauce.
16. Shrimp Enchiladas: Swap the chicken for shrimp to make a seafood variation. Add some lime juice and cilantro for a fresh, zesty twist.
17. Low-Carb Enchiladas: Use low-carb tortillas or even large lettuce leaves to make a lighter version of this recipe without sacrificing flavor.
18. Poblano Pepper Enchiladas: Roast and dice poblano peppers to mix into the filling or sauce for a smoky, flavorful alternative to green chilies.
19. Buffalo Chicken Enchiladas: Add buffalo sauce to the chicken mixture for a spicy twist, and top with blue cheese crumbles for a buffalo-style enchilada.
20. Cheesy Enchiladas: Add a layer of queso blanco or nacho cheese sauce over the enchiladas before baking for an extra indulgent, cheesy experience.
21. Pulled Pork Enchiladas: Swap the chicken with tender pulled pork for a smoky and savory twist on the classic recipe. Add BBQ sauce for extra flavor.
22. Enchiladas Verdes: Use a tomatillo-based salsa verde instead of green chilies and sour cream for a tangier and more authentic green enchilada sauce.

FAQs:

1. Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas and freeze them without the sauce. Make the sauce fresh the day you plan to serve them.

2. How do I store leftover enchiladas?
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

3. Can I use a different type of cheese?
Absolutely! You can substitute Monterey Jack with cheddar, Mexican blend, or pepper jack for extra spice.

4. Can I add vegetables to the filling?
Yes, you can add sautéed vegetables like bell peppers, onions, or spinach to the chicken mixture for added flavor and nutrition.

5. Can I make these enchiladas gluten-free?
Yes, simply replace the flour with a gluten-free alternative and use gluten-free tortillas.

6. Can I make these enchiladas without sour cream?
You can substitute the sour cream with Greek yogurt for a lighter option, or omit it altogether and use a green enchilada sauce.

7. How do I keep the tortillas from getting soggy?
To avoid soggy tortillas, you can lightly fry them in oil before rolling the enchiladas, creating a barrier to absorb less sauce.

8. Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas work well in this recipe, but you may need to warm them before rolling to prevent cracking.

9. Can I make these enchiladas spicy?
If you prefer a spicier dish, add diced jalapeños, hot sauce, or use pepper jack cheese in the filling and sauce.

10. Can I use rotisserie chicken?
Yes, rotisserie chicken works great for this recipe and can save time on preparation. Just shred the chicken and use as directed.