White Chicken Enchiladas: A Delicious Recipe for a Quick Dinner

White Chicken Enchiladas are a delightful twist on a classic Mexican dish that never fails to impress. As I prepare this recipe, I can’t help but think about the rich history behind enchiladas, which date back to ancient Aztec times when tortillas were filled with various ingredients. Today, these creamy, cheesy white chicken enchiladas have become a beloved favorite in many households, including mine.

What I adore about white chicken enchiladas is their perfect balance of flavors and textures. The tender chicken, enveloped in soft tortillas and smothered in a luscious white sauce, creates a comforting dish that is both satisfying and convenient to make. Whether you’re hosting a dinner party or simply enjoying a cozy night in, these enchiladas are sure to please everyone at the table. Join me as we dive into this delicious recipe that brings warmth and joy to any occasion!

Ingredients:

• 2 cups cooked, shredded chicken (I like to use rotisserie chicken for convenience)
• 1 cup sour cream
• 1 cup cream of chicken soup
• 1 cup shredded Monterey Jack cheese (plus extra for topping)
• 1/2 cup diced green chilies (canned or fresh, depending on your preference)
• 8-10 flour tortillas (10-inch size works best)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Preparing the Filling

1. In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, and shredded Monterey Jack cheese. This mixture is going to be the heart of our enchiladas, so make sure to mix it well.
2. Add the diced green chilies to the bowl. If you like a bit of heat, you can use spicy green chilies or add some diced jalapeños. Stir everything together until it’s evenly combined.
3. Season the mixture with garlic powder, onion powder, cumin, salt, and pepper. I usually start with a pinch of salt and a few cracks of pepper, then taste it to see if it needs more. Remember, you can always add more, but you can’t take it out!

Preparing the Tortillas

1. In a large skillet, heat the olive oil over medium heat. This step is optional, but I find that warming the tortillas makes them more pliable and easier to roll.
2. Once the oil is hot, add one tortilla at a time to the skillet. Heat each tortilla for about 30 seconds on each side, just until they are warm and slightly golden. Remove them from the skillet and place them on a plate. You can cover them with a clean kitchen towel to keep them warm while you prepare the rest.

Assembling the Enchiladas

1. Preheat your oven to 350°F (175°C). This is the perfect temperature for baking our enchiladas to perfection.
2. Take one tortilla and place about 1/4 cup of the chicken filling in the center. Be careful not to overfill, or they will be difficult to roll.
3. Roll the tortilla tightly around the filling, tucking in the sides as you go. Place the rolled tortilla seam-side down in a greased 9×13 inch baking dish. Repeat this process with the remaining tortillas and filling.
4. Once all the enchiladas are in the baking dish, pour any remaining filling over the top. This adds extra creaminess and flavor!
5. Sprinkle additional shredded Monterey Jack cheese over the top of the enchiladas. I like to be generous with the cheese because it melts beautifully and creates a delicious crust.

Baking the Enchiladas

1. Cover the baking dish with aluminum foil. This helps to keep the moisture in while the enchiladas bake.
2. Place the dish in the preheated oven and bake for 20 minutes. This allows the flavors to meld together and the cheese to start melting.
3. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. Keep an eye on it to ensure it doesn’t burn!

Serving the Enchiladas

1. Once the enchiladas are out of the oven, let them sit for about 5 minutes before serving. This helps them set a little and makes them easier to serve.
2. Garnish with fresh cilantro if desired. I love the pop of color and flavor it adds!
3. Serve the enchiladas with your favorite sides. They pair wonderfully with Mexican rice, refried beans, or a fresh salad. You can also add toppings like avocado slices, salsa, or extra sour cream for a delicious finish.

Storing Leftovers

Conclusion:

In summary, these White Chicken Enchiladas are an absolute must-try for anyone looking to elevate their weeknight dinner game. The creamy, flavorful filling combined with the zesty sauce creates a dish that is not only satisfying but also incredibly comforting. Whether you’re cooking for your family or hosting friends, this recipe is sure to impress and leave everyone asking for seconds. For serving suggestions, consider pairing these enchiladas with a fresh side salad, some homemade guacamole, or a zesty corn salsa to add a burst of flavor and color to your meal. If you’re feeling adventurous, you can easily customize the recipe by adding black beans, corn, or even swapping out the chicken for shredded beef or sautéed vegetables for a vegetarian option. The possibilities are endless! I encourage you to give this White Chicken Enchiladas recipe a try and make it your own. Don’t forget to share your experience and any variations you come up with! I’d love to hear how it turns out for you. Happy cooking! Print