White Chicken Enchiladas
Experience the delight of white chicken enchiladas, a perfect blend of tender chicken, creamy sauce, and warm tortillas. This dish not only satisfies your cravings but also makes for a comforting meal any night of the week. Whether you’re hosting a gathering or simply enjoying a cozy dinner at home, these enchiladas are sure to impress. Let’s dive into the recipe to create this scrumptious dish that will leave everyone asking for seconds!
Ingredients
– 2 cups cooked shredded chicken
– 1 cup sour cream
– 1 can (10 oz) cream of chicken soup
– 1 cup shredded cheese (Monterey Jack or Cheddar)
– 8 flour tortillas
– 1 cup green enchilada sauce
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Fresh cilantro (for garnish)
– Sliced jalapeños (optional)
Servings and Cooking Time
This recipe yields 4 servings. Preparation time is about 20 minutes, and cooking time takes approximately 25 minutes.
Nutritional Value
Per serving (1 enchilada): approximately 350 calories, 20g protein, 25g carbohydrates, 15g fat, and 600mg sodium. Note that these values are for one person and may vary based on specific ingredients used.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine shredded chicken, sour cream, garlic powder, onion powder, and half of the cheese.
3. Warm the tortillas in a skillet for a few seconds on each side to make them pliable.
4. Spoon some of the chicken mixture into each tortilla and roll tightly.
5. Place the rolled tortillas seam-side down in a greased baking dish.
6. In another bowl, mix cream of chicken soup with green enchilada sauce.
7. Pour the sauce mixture evenly over the enchiladas.
8. Sprinkle the remaining cheese on top.
9. Bake in the preheated oven for 20-25 minutes until bubbly and golden.
10. Garnish with fresh cilantro and sliced jalapeños before serving.
Alternative Ingredients
You can substitute shredded chicken with rotisserie chicken for convenience, or even use shredded beef or a vegetarian option like black beans. For a lighter version, Greek yogurt can replace sour cream.
Serving and Pairings
These white chicken enchiladas pair wonderfully with a side of Mexican rice, refried beans, or a fresh salad. A drizzle of lime juice adds a nice touch!
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until heated through, or microwave for a quick option. These enchiladas can also be frozen for up to 2 months; just thaw before reheating.
Cooking Mistakes
– Avoid overcooking the tortillas to prevent them from tearing.
– Don’t skip the sauce; it keeps the enchiladas moist.
– Make sure to season the chicken properly for enhanced flavor.
– Use fresh ingredients for the best taste.
– Don’t overcrowd the baking dish; space enchiladas for even cooking.
Helpful Tips
– Pre-shredded cheese melts better than block cheese.
– Add more spices to the chicken mixture for extra flavor.
– Let the enchiladas sit for a few minutes after baking for easier serving.
– Serve with fresh avocado or guacamole for a delicious twist.
FAQs
Can I use corn tortillas instead of flour?
Yes, corn tortillas can be used, but they may require additional care as they are more fragile. Lightly warming them helps prevent cracking.
How can I make these enchiladas spicier?
Add diced jalapeños to the chicken mixture or use a spicier enchilada sauce to increase the heat level.
Can I prepare these enchiladas in advance?
Absolutely! Assemble them a day ahead and keep them covered in the fridge. Bake them just before serving.
What can I serve with white chicken enchiladas?
These enchiladas pair well with Mexican rice, beans, or a crisp garden salad for a well-rounded meal.
Is this dish suitable for freezing?
Yes, these enchiladas freeze well. Just wrap them tightly and store them in a freezer-safe container. Thaw before reheating.
Conclusion
White chicken enchiladas are a delightful dish that combines convenience with delicious flavors. Perfect for any occasion, they’re sure to become a family favorite. With a creamy sauce and tender chicken wrapped in warm tortillas, this recipe is both comforting and satisfying. Try making them tonight, and enjoy a taste of Mexico right at home!
White Chicken Enchiladas
Ingredients
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 can 10 oz cream of chicken soup
- 1 cup shredded cheese Monterey Jack or Cheddar
- 8 flour tortillas
- 1 cup green enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Fresh cilantro for garnish
- Sliced jalapeños optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, sour cream, garlic powder, onion powder, and half of the cheese.
- Warm the tortillas in a skillet for a few seconds on each side.
- Spoon some of the chicken mixture into each tortilla and roll tightly.
- Place the rolled tortillas seam-side down in a greased baking dish.
- In another bowl, mix cream of chicken soup with green enchilada sauce.
- Pour the sauce mixture evenly over the enchiladas.
- Sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes until bubbly.
- Garnish with fresh cilantro and sliced jalapeños before serving.