White Chicken Enchiladas

Indulge in a creamy, comforting dish with these White Chicken Enchiladas, perfect for a satisfying dinner any night of the week. Packed with tender chicken, melty cheese, and a rich, flavorful sauce, this recipe is a delightful twist on traditional enchiladas. It’s a crowd-pleaser that’s sure to become a favorite for its ease and deliciousness.

Prepare to transform your dinner routine with this simple yet incredibly tasty enchilada recipe that promises creamy goodness in every bite.

Creamy and Dreamy: White Chicken Enchiladas

These enchiladas combine the robust flavors of Monterey Jack cheese and mild green chiles with a velvety sauce that beautifully complements the shredded chicken wrapped in soft tortillas. Follow these steps to ensure your enchiladas are perfectly creamy and irresistibly cheesy.

Tips for Perfect White Chicken Enchiladas:

1. Shredded Chicken: Use either leftover roasted chicken or cook and shred chicken breasts for fresh, tender filling.
2. Smooth Sauce: Cook the flour and butter mixture until it’s just golden, ensuring your sauce has the perfect texture without tasting floury.
3. Even Distribution: Spread the filling evenly among the tortillas to ensure each enchilada is hearty and satisfying.
4. Prevent Sogginess: Don’t over-sauce the bottom of the dish; just enough to coat prevents the tortillas from becoming too soggy.
5. Golden Finish: Bake until the cheese is beautifully melted and slightly golden for that irresistible crust.

Recipe for White Chicken Enchiladas:

• Preparation time: 20 minutes
• Cooking time: 25 minutes
• Servings: 5 (2 enchiladas per serving)
• Equipment: 9×13 inch baking dish, saucepan

Whip up these enchiladas for a meal that combines simple preparation with gourmet flavor.

Ingredients:

• 2 cups cooked chicken, shredded
• 10 soft taco size flour tortillas
• 2 cups Monterey Jack cheese, shredded, divided
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles
• Salt and pepper to taste

Directions:

1. Prepare the Oven and Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly.
2. Assemble Enchiladas: Distribute the shredded chicken and 1 cup of Monterey Jack cheese evenly among the tortillas. Roll them up and place seam side down in the prepared dish.
3. Make the Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about a minute until golden and bubbly. Gradually whisk in the chicken broth, stirring constantly until the sauce thickens, about 3-4 minutes.
4. Add Final Ingredients: Remove the saucepan from heat. Stir in the sour cream and green chiles. Season with salt and pepper to taste.
5. Combine and Bake: Pour the sauce evenly over the enchiladas. Sprinkle the remaining 1 cup of Monterey Jack cheese on top. Bake in the preheated oven for 20-25 minutes until the sauce is bubbly and the cheese is golden.
6. Serve: Garnish with chopped cilantro or green onions if desired. Serve hot and enjoy the creamy texture and rich flavors.

Enjoy Your Meal!

These White Chicken Enchiladas are not just easy to make but are a true comfort food, offering a creamy, cheesy experience that’s sure to please any palate. Perfect for a family dinner or when you want something a little special without too much fuss.

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