White Chicken Enchiladas Recipe
Indulge in the rich and creamy flavors of these Chicken Enchiladas with Sour Cream White Sauce.This dish combines tender shredded chicken, melty Monterey Jack cheese, and a luscious sour cream sauce, all wrapped in soft flour tortillas. Perfect for a cozy weeknight dinner, this recipe is both satisfying and easy to prepare.
Ingredients
For the Enchiladas:
- Flour Tortillas: 8 to 10 small-sized - Cooked Chicken: 3 cups, shredded or chopped - Monterey Jack Cheese: 3 cups, shredded (divided)
For the Sour Cream White Sauce:
- Unsalted Butter: 3 tablespoons - All-Purpose Flour: 3 tablespoons - Chicken Broth: 2 cups - Sour Cream: 1 cup - Diced Green Chilies: 1 can (4 ounces), mild
For Garnish:
- Green Onions: 2 to 3 tablespoons, sliced
Kitchen Equipment Needed
- 9×13-inch Baking Dish - Skillet - Whisk - Mixing Bowls - Measuring Cups and Spoons
Step-by-Step Preparation Guide
1. Preheat the Oven
Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking dish with cooking spray and set aside.
2. Prepare the Filling
In a mixing bowl, combine the shredded chicken with 1 cup of the shredded Monterey Jack cheese. Mix well to ensure even distribution.
3. Assemble the Enchiladas
Place a portion of the chicken and cheese mixture onto each flour tortilla. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
4. Prepare the Sour Cream White Sauce
In a skillet over medium heat, melt the butter. Once melted, whisk in the flour to form a smooth roux. Cook for about 1 minute to eliminate the raw flour taste. Gradually add the chicken broth, whisking continuously until the mixture is smooth and begins to thicken. Remove the skillet from heat and allow the sauce to cool slightly for 3 to 5 minutes to prevent curdling. Stir in the sour cream and diced green chilies until the sauce is creamy and well combined.
5. Pour the Sauce Over Enchiladas
Evenly pour the sour cream sauce over the assembled enchiladas in the baking dish, ensuring all are well coated. Sprinkle the remaining 2 cups of shredded Monterey Jack cheese over the top.
6. Bake
Bake in the preheated oven for 20 to 25 minutes, or until the enchiladas are heated through and the sauce is bubbly. For a golden, bubbly cheese topping, switch the oven to broil for an additional 1 to 2 minutes, watching closely to prevent burning.
7. Garnish and Serve
Once baked, remove from the oven and sprinkle sliced green onions over the top for a fresh pop of flavor. Serve the enchiladas hot, accompanied by your favorite sides.
Tips for Perfecting Your Chicken Enchiladas
- Preventing Curdling: Allow the sauce to cool slightly before adding the sour cream to prevent curdling.
- Utilize Leftovers: Rotisserie chicken or leftover cooked chicken works well for this recipe, saving time and adding flavor.
- Achieving Crispy Edges: Broiling the enchiladas for a couple of minutes at the end of baking adds a desirable crispiness to the cheese topping.
Serving and Presentation Suggestions
Serve these enchiladas with sides like Spanish rice, refried beans, or a simple green salad. For added freshness, consider topping with diced tomatoes, additional sour cream, or chopped cilantro.
Storing and Reheating Leftovers
- Storage: Place leftover enchiladas in an airtight container and refrigerate for up to 3 days.
- Reheating: Reheat in the oven at 350°F (177°C) until warmed through, or microwave individual portions for convenience.
Frequently Asked Questions
Q: Can I use corn tortillas instead of flour?
A: Yes, corn tortillas can be used; however, warm them slightly before filling to prevent cracking.
Q: Is it possible to make this dish ahead of time?
A: Absolutely! Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.
Q: What other cheeses can I use?
A: Cheddar, pepper jack, or a blend of Mexican cheeses can be substituted based on your preference.
Conclusion
These Chicken Enchiladas with Sour Cream White Sauce offer a creamy and cheesy comfort meal that’s both easy to prepare and delightful to eat. Perfect for family dinners or gatherings, this recipe is sure to become a favorite. Try it out and share your experience!
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White Chicken Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8–10 enchiladas
Description
Indulge in the creamy, cheesy goodness of Chicken Enchiladas with Sour Cream White Sauce. This easy-to-make recipe features tender chicken, melty Monterey Jack cheese, and a tangy sour cream sauce wrapped in soft flour tortillas. Perfect for family dinners or cozy weeknights, this dish is sure to become a favorite!
Ingredients
For the Enchiladas:
- Flour Tortillas (8 to 10) 🌮: Soft and perfect for rolling.
- Cooked Chicken (3 cups) 🍗: Shredded or chopped for a hearty filling.
- Monterey Jack Cheese (3 cups, divided) 🧀: Melts beautifully for ultimate creaminess.
For the Sour Cream White Sauce:
- Unsalted Butter (3 tbsp) 🧈: Forms the base of the sauce.
- All-Purpose Flour (3 tbsp) 🌾: Thickens the creamy sauce.
- Chicken Broth (2 cups) 🍲: Adds savory flavor.
- Sour Cream (1 cup) 🥛: For a tangy, rich sauce.
- Diced Green Chilies (1 can, 4 oz) 🌶️: Provides a mild kick.
For Garnish:
- Green Onions (2 to 3 tbsp) 🌱: Optional, for a fresh finish.
Instructions
- Preheat the Oven
Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking dish lightly with cooking spray. - Prepare the Filling
In a mixing bowl, combine shredded chicken and 1 cup of shredded Monterey Jack cheese. - Assemble the Enchiladas
Spoon the chicken and cheese mixture into each tortilla. Roll tightly and place seam-side down in the prepared baking dish. - Make the Sour Cream White Sauce
- Melt butter in a skillet over medium heat.
- Whisk in flour to create a smooth roux, cooking for 1 minute.
- Gradually add chicken broth, whisking continuously until thickened.
- Remove from heat and let cool slightly. Stir in sour cream and diced green chilies.
- Pour the Sauce Over Enchiladas
Evenly pour the sour cream sauce over the enchiladas. Sprinkle with the remaining 2 cups of shredded Monterey Jack cheese. - Bake
Bake uncovered for 20–25 minutes, or until the sauce is bubbling and the cheese is melted. Broil for an additional 1–2 minutes for a golden, bubbly top. - Garnish and Serve
Sprinkle with sliced green onions before serving. Enjoy with sides like rice, beans, or a crisp salad.
Notes
- For gluten-free: Use cornstarch as a thickener instead of flour, and opt for gluten-free tortillas.
- For a spicier version: Use hot diced green chilies or add jalapeños to the filling.
