White Chicken Enchiladas

A traditional Mexican cuisine can be enhanced with a creamy and cozy twist with White Chicken Enchiladas. These enchiladas are sure to impress, with their delicate chicken inside and a thick, cheesy white sauce on top. They add a little luxury to the table, marrying perfectly the flavors of spice and creaminess, making them ideal for a family meal or get-together.

Tasting Notes

The White Chicken Enchiladas offers a perfect balance of creamy texture, savory chicken, and a hint of spice from the green chilies. The smooth white sauce complements the flavors, creating a comforting and satisfying dish that will have everyone coming back for seconds.

Ingredients

For the Enchiladas:

• 2 cups cooked and shredded chicken breast
• 8 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/2 cup diced green onions
• 1/4 cup chopped fresh cilantro

For the White Sauce:

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chilies
• Salt and pepper to taste

Kitchen Equipment

• Mixing bowls
• Saucepan
• Whisk
• Baking dish (9×13 inches)
• Aluminum foil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, 1 cup of shredded Monterey Jack cheese, green onions, and cilantro. Mix well.
3. In a saucepan over medium heat, melt the butter. Stir in the flour to create a roux, cooking for 1-2 minutes until lightly golden.
4. Gradually whisk in the chicken broth until smooth and thickened.
5. Remove the saucepan from heat and stir in the sour cream and diced green chilies. Season with salt and pepper to taste.
6. Spoon a generous amount of the white sauce onto each flour tortilla, followed by a portion of the chicken mixture. Roll up the tortillas and place them seam side down in a greased 9×13-inch baking dish.
7. Pour the remaining white sauce over the rolled tortillas, ensuring they are fully covered.
8. Sprinkle the remaining shredded Monterey Jack cheese on top.
9. Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
10. Remove from the oven and let it cool for a few minutes before serving.

Pro Tips

• For added flavor, consider adding a pinch of ground cumin or chili powder to the chicken mixture.
• Customize the level of spice by choosing mild or hot green chilies according to your preference.
• Freshly shredded cheese melts more smoothly than pre-shredded cheese, providing a creamier texture to the dish.

Variations

• Substitute corn tortillas for a gluten-free option.
• Add sautéed spinach or diced bell peppers to the chicken mixture for extra veggies.
• Experiment with different types of cheese, such as Pepper Jack or white cheddar, for a unique twist.

FAQs