Indulge in the creamy goodness of white chicken enchiladas, a delightful Mexican dish that combines tender chicken, savory cheese, and a rich white sauce. Perfect for family dinners or gatherings, these enchiladas are easy to prepare and sure to impress. With a hint of spice and a whole lot of flavor, this dish is comfort food at its finest. Let’s dive into this mouthwatering recipe that will have everyone asking for seconds!
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 cup diced green chilies
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 20 minutes, and cooking time is about 25 minutes.
Nutritional Value
Each serving (1 enchilada) contains approximately 350 calories, 18g of fat, 30g of carbohydrates, and 20g of protein. This nutritional value is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, sour cream, cream of chicken soup, green chilies, garlic powder, salt, and pepper.
- Warm the tortillas in a skillet until soft, about 30 seconds on each side.
- Spoon the chicken mixture onto each tortilla and roll them up tightly.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Pour any remaining chicken mixture over the top of the enchiladas.
- Sprinkle shredded Monterey Jack cheese evenly over the top.
- Cover with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Alternative Ingredients
You can substitute the shredded chicken with shredded turkey or even a mix of vegetables for a vegetarian option. Additionally, Greek yogurt can replace sour cream for a healthier twist.
Serving and Pairings
These white chicken enchiladas pair wonderfully with a side of Mexican rice, refried beans, or a fresh garden salad. Top with avocado slices or a dollop of guacamole for extra 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 (175°C) until heated through. They can also be frozen for up to 2 months; just ensure they are well-wrapped.
Cooking Mistakes
- Overfilling tortillas can lead to tearing.
- Not warming tortillas can make them brittle.
- Skipping the foil can result in dry enchiladas.
- Using low-quality cheese may affect flavor.
- Forgetting to season the chicken mixture can make it bland.
Helpful Tips
- Use fresh tortillas for the best texture.
- Experiment with different cheeses for unique flavors.
- Drizzle extra sauce on top before serving for added moisture.
- Let the enchiladas sit for a few minutes after baking for easier serving.
FAQs
Can I use flour tortillas instead of corn?
Yes, flour tortillas can be used, but they may alter the traditional flavor and texture of the dish.
How can I make these enchiladas spicy?
Add diced jalapeños or a sprinkle of cayenne pepper to the chicken mixture for an extra kick.
Can I prepare these enchiladas ahead of time?
Absolutely! Assemble them in advance and refrigerate before baking. Just add a few extra minutes to the cooking time.
What can I serve with white chicken enchiladas?
These enchiladas go well with a fresh salad, Mexican rice, or corn on the cob for a complete meal.
Is it possible to make these enchiladas vegetarian?
Yes, substitute the chicken with sautéed vegetables or beans for a delicious vegetarian option.
Conclusion
White chicken enchiladas are a comforting and creamy dish that is perfect for any occasion. With their rich flavors and satisfying textures, they are sure to become a family favorite. Enjoy this dish with your loved ones and savor every delicious bite!
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 cup diced green chilies
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, sour cream, cream of chicken soup, green chilies, garlic powder, salt, and pepper.
- Warm the tortillas in a skillet until soft, about 30 seconds on each side.
- Spoon the chicken mixture onto each tortilla and roll them up tightly.
- Place the rolled tortillas seam-side down in a greased baking dish.
- Pour any remaining chicken mixture over the top of the enchiladas.
- Sprinkle shredded Monterey Jack cheese evenly over the top.
- Cover with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.
- Garnish with fresh cilantro before serving.
Nutrition
