This White Chicken Enchilada recipe is a creamy, flavorful delight that will transport your taste buds straight to a cozy Mexican kitchen. Loaded with tender shredded chicken, wrapped in soft tortillas, and smothered in a rich white sauce, these enchiladas are the perfect balance of comfort and sophistication. The combination of tangy sour cream, zesty green chiles, and melted cheese makes for an irresistible dish that is sure to become a favorite in your household.
Why You Will Love This Recipe
You’ll love this recipe for its incredible flavors and the ease with which it comes together. The creamy white sauce envelops the enchiladas, ensuring each bite is bursting with tangy goodness. Plus, this dish fits well into a busy lifestyle, as it can be prepared in about an hour. Whether you’re feeding a family or hosting a gathering, these enchiladas are a crowd-pleaser that can be customized to fit various dietary preferences.
Tips and Tricks
- Prep Ahead: Shred your chicken the day before to save time. Cooked chicken can be refrigerated for up to 3 days.
- Sauce Enhancement: For an extra depth of flavor, add a splash of lime juice or a teaspoon of cumin to the white sauce.
- Tortilla Selection: Use corn tortillas for a traditional flavor, or opt for flour tortillas for a softer texture. If using corn tortillas, lightly fry them in oil to prevent them from breaking when rolling.
Common Mistakes to Avoid
- Overfilling the Tortillas: Be careful not to overstuff each tortilla; this can lead to tearing. About 1/4 cup of filling per tortilla works well.
- Not Warming the Tortillas: Failing to warm the tortillas can make them brittle and difficult to roll. Always warm them in the microwave or on a skillet for a few seconds.
- Under-seasoning the Chicken: Ensure your chicken is well-seasoned before mixing it with the other ingredients. A little salt and pepper go a long way.
Make Ahead Tips
You can prepare the enchiladas up to a day in advance. Assemble them and cover tightly with plastic wrap or foil. Store them in the refrigerator, and they will stay fresh for up to 24 hours. When ready to cook, simply remove the cover and bake as directed, adding a few extra minutes to the cooking time if they’re cold from the fridge.
Recipe Variations
- Vegetarian Option: Swap out the chicken for black beans or roasted vegetables for a hearty meatless version.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce to the filling or the white sauce for some heat.
- Different Proteins: Use shredded turkey or even sautéed shrimp for a different take on this classic dish.
How to Serve
Serve your white chicken enchiladas hot out of the oven, garnished with fresh cilantro, diced avocado, or a dollop of sour cream. Accompany the dish with a side of Mexican rice, refried beans, or a fresh green salad for a well-rounded meal. For added color, sprinkle some sliced green onions or chopped tomatoes on top just before serving.
Pairing Suggestions
For drink pairings, consider a refreshing margarita or a crisp Sauvignon Blanc to complement the creamy flavors of the enchiladas. If you prefer non-alcoholic options, a sparkling water with lime or a sweet iced tea works wonderfully. As for dessert, a light flan or churros with chocolate sauce would be the perfect sweet ending to your meal.
How to Store
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the assembled but uncooked enchiladas for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for about 45 minutes, or until heated through.
Equipment Needed
- 9×13 inch baking dish
- Large skillet for cooking the filling
- Mixing bowl for combining ingredients
- Whisk for the white sauce
- Aluminum foil for covering the dish while baking (optional)
Dietary Adaptations
To make the recipe vegan, replace the chicken with a mixture of sautéed mushrooms and zucchini, and use a dairy-free cream alternative or cashew cream in place of sour cream. For gluten-free options, use corn tortillas and ensure your cream sauce is made with gluten-free flour.
Seasonal Adaptations
In the summer, consider adding fresh corn kernels to the filling for a sweet crunch. During the fall and winter months, adding roasted butternut squash can give a comforting seasonal twist to this dish.
Cost Breakdown
This recipe serves about 6 people and can cost approximately $15-$20 in total, depending on ingredients and local prices. To make it more budget-friendly, use store-brand products, and consider substituting rotisserie chicken in place of cooking your own.
Kitchen Hacks
To shred chicken quickly, use a hand mixer on low speed. It’s an efficient way to break apart cooked chicken without the fuss. For easy clean-up, line your baking dish with parchment paper before assembling the enchiladas.
Recipe FAQs
- Can I use frozen chicken? Yes, you can use frozen chicken, but ensure it is fully cooked before shredding. It may require longer cooking time.
- What can I substitute for sour cream? Greek yogurt is a great alternative, or use a dairy-free yogurt for a vegan option.
- How long do I cook the enchiladas? Bake them for about 25-30 minutes at 350°F (175°C) until bubbly and golden.
White Chicken Enchilada
This White Chicken Enchilada recipe is a creamy, flavorful delight that will transport your taste buds straight to a cozy Mexican kitchen. Loaded with tender shredded chicken, wrapped in soft tortillas, and smothered in a rich white sauce, these enchiladas are the perfect balance of comfort and sophistication.
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 can (4 oz) diced green chiles
- 1 cup shredded Monterey Jack cheese
- 8-10 flour or corn tortillas
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, green chiles, garlic powder, salt, and pepper.
- Warm the tortillas in the microwave for 30 seconds to make them pliable.
- Spread a thin layer of the chicken mixture in the bottom of a 9×13 inch baking dish.
- Take a tortilla and add about 1/4 cup of the chicken filling to the center. Roll it up tightly and place seam-side down in the baking dish. Repeat with remaining tortillas.
- Once all tortillas are in the dish, pour the remaining chicken mixture on top and sprinkle with the shredded cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let cool slightly before serving. Garnish with fresh cilantro if desired.
Final Thoughts
This white chicken enchilada recipe is not just a meal; it’s an experience filled with rich flavors and comforting textures. Whether you’re preparing it for family dinner or a special occasion, it’s sure to impress. So gather your ingredients, roll up your sleeves, and enjoy the delightful process of creating this scrumptious dish! Happy cooking!
