Indulge in the creamy and flavorful white chicken enchiladas, a culinary delight that combines tender chicken, rich cheese, and a smooth white sauce. Perfect for a cozy family dinner or a festive gathering, these enchiladas are sure to impress. Easy to prepare and bursting with flavor, this dish will quickly become a favorite at your table. Let’s dive into this mouthwatering recipe that’s as enjoyable to make as it is to eat!
Ingredients
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded Monterey Jack cheese
- 8 corn tortillas
- 1/2 cup diced green chilies
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 20 minutes, and cooking time is approximately 25 minutes.
Nutritional Value
Each serving (1 enchilada) contains approximately 350 calories, 18g protein, 15g fat, 30g carbohydrates, and 2g fiber. This is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, sour cream, cream of chicken soup, green chilies, garlic powder, onion powder, salt, and pepper.
- Warm the tortillas slightly to make them pliable.
- Fill each tortilla with about 1/4 cup of the chicken mixture.
- Roll the tortillas tightly and place them seam-side down in a greased baking dish.
- In a separate bowl, mix the remaining sour cream and cream of chicken soup.
- Spread the mixture evenly over the rolled tortillas.
- Top with shredded Monterey Jack cheese.
- Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Alternative Ingredients
You can substitute the shredded chicken with shredded turkey or even black beans for a vegetarian option. For a lighter version, use Greek yogurt instead of sour cream.
Serving and Pairings
These enchiladas pair beautifully with Mexican rice, refried beans, or a fresh side salad. Consider serving with guacamole or salsa for added flavor.
Storage and Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F until warmed through. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Cooking Mistakes
- Overfilling tortillas can cause them to break.
- Not warming tortillas can make them difficult to roll.
- Using too much sauce can make the dish soggy.
- Skipping the cheese topping can reduce flavor.
- Not preheating the oven can lead to uneven cooking.
Helpful Tips
- Use rotisserie chicken for a quick option.
- Experiment with different cheese blends for varied flavors.
- Add spices like cumin or chili powder for extra kick.
- Let the dish sit for a few minutes before serving for easier slicing.
FAQs
Can I make white chicken enchiladas ahead of time?
Yes, you can prepare the enchiladas ahead of time and store them in the refrigerator. Bake them just before serving for a fresh taste.
What can I serve with white chicken enchiladas?
Consider serving them with rice, beans, or a light salad to complement the rich flavors of the enchiladas.
Can I freeze white chicken enchiladas?
Yes, they freeze well! Wrap them tightly in foil or plastic wrap before freezing, and thaw them in the refrigerator before reheating.
What type of cheese is best for enchiladas?
Monterey Jack is traditional, but you can also use cheddar, pepper jack, or a blend for varied flavors.
Are white chicken enchiladas spicy?
They can be mild or spicy depending on the type of green chilies used. Adjust them to your taste preference.
Conclusion
White chicken enchiladas are a delicious and satisfying meal that’s easy to make and perfect for sharing. With their creamy filling and cheesy topping, they bring comfort to any table. Give this recipe a try, and you might just find a new favorite in your cooking repertoire!
White Chicken Enchiladas
Ingredients
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded Monterey Jack cheese
- 8 corn tortillas
- 1/2 cup diced green chilies
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, sour cream, cream of chicken soup, green chilies, garlic powder, onion powder, salt, and pepper.
- Warm the tortillas slightly to make them pliable.
- Fill each tortilla with about 1/4 cup of the chicken mixture.
- Roll the tortillas tightly and place them seam-side down in a greased baking dish.
- In a separate bowl, mix the remaining sour cream and cream of chicken soup.
- Spread the mixture evenly over the rolled tortillas.
- Top with shredded Monterey Jack cheese.
- Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Nutrition
