White Chicken Enchiladas: The Ultimate Recipe & Guide

White Chicken Enchiladas, a creamy, dreamy twist on a classic Mexican favorite, are about to become your new weeknight staple! Forget the same old red sauce routine; we’re diving headfirst into a world of rich, cheesy goodness that will have your family begging for seconds. Have you ever wondered where this comforting dish originated? While enchiladas themselves boast a history stretching back to ancient Mayan times, the creamy white sauce version is a more modern adaptation, likely born from the desire to add a touch of decadence and a milder flavor profile.

What makes White Chicken Enchiladas so irresistible? It’s the perfect marriage of textures and tastes. Tender, shredded chicken nestled inside soft tortillas, all swimming in a velvety sauce made with sour cream, cheese, and just the right blend of spices. The creamy sauce offers a comforting warmth, while the chicken provides a satisfying heartiness. Plus, they’re surprisingly easy to make! Whether you’re a seasoned chef or a kitchen newbie, this recipe is straightforward and customizable. Get ready to experience a flavor explosion that’s both comforting and exciting. Let’s get cooking!

this Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked chicken, shredded (about 1 pound)
• 1 (4 ounce) can chopped green chiles, undrained
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup sour cream
• 1/4 cup chicken broth
• 12 (6-inch) corn tortillas
• 2 cups shredded Monterey Jack cheese

Preparing the Chicken Filling

Okay, let’s get started with the heart of our enchiladas – the chicken filling! This is where all the delicious flavors come together, so pay close attention.

1. Sauté the Aromatics: First, grab a large skillet and heat the olive oil over medium heat. Once the oil is shimmering, add the chopped onion. Cook the onion until it becomes soft and translucent, which should take about 5-7 minutes. Stir it occasionally to prevent burning.
2. Add Garlic and Spices: Now, toss in the minced garlic, chili powder, cumin, oregano, salt, and pepper. Cook for another minute, stirring constantly, until the garlic is fragrant and the spices are nicely toasted. This step is crucial for releasing the full potential of the spices. Trust me, you’ll smell the difference!
3. Incorporate the Chicken: Add the shredded cooked chicken to the skillet. Make sure the chicken is evenly distributed and coated with the onion, garlic, and spice mixture. Cook for about 3-5 minutes, stirring occasionally, until the chicken is heated through.
4. Add Green Chiles and Cream of Chicken Soup: Stir in the can of chopped green chiles (don’t drain them – we want that extra flavor!) and the condensed cream of chicken soup. Mix everything together until well combined. The mixture should be creamy and slightly thickened.
5. Add Sour Cream and Chicken Broth: Reduce the heat to low and stir in the sour cream and chicken broth. The sour cream adds a lovely tang and creaminess, while the chicken broth helps to thin out the mixture to the perfect consistency. Simmer for another 2-3 minutes, stirring occasionally, until everything is heated through and well combined. Be careful not to boil the mixture after adding the sour cream, as it can curdle.
6. Taste and Adjust: Give the filling a taste and adjust the seasonings as needed. You might want to add a little more salt, pepper, or chili powder depending on your preference. Remember, you can always add more, but you can’t take it away!

Preparing the Tortillas

Now, let’s get those tortillas ready for their enchilada transformation! Corn tortillas can be a bit brittle, so we need to soften them up before rolling to prevent them from cracking.

1. Softening the Tortillas: There are a few ways to soften corn tortillas. My favorite method is to lightly fry them in a skillet. Heat a dry skillet over medium heat. One at a time, place a tortilla in the hot skillet and cook for about 15-20 seconds per side, until it becomes pliable. You don’t want to brown them, just soften them. Another method is to wrap a stack of tortillas in a damp paper towel and microwave them for about 30-60 seconds. You can also steam them in a steamer basket for a few minutes. Choose whichever method works best for you!

Assembling the Enchiladas

Alright, the moment we’ve been waiting for – assembling the enchiladas! This is where the magic happens.

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Grease Baking Dish: Lightly grease a 9×13 inch baking dish. This will prevent the enchiladas from sticking to the bottom.
3. Fill and Roll: Take one softened tortilla and spoon about 1/4 cup of the chicken filling down the center. Sprinkle a little bit of the shredded Monterey Jack cheese over the filling. Fold one side of the tortilla over the filling, then roll it up tightly.
4. Place in Baking Dish: Place the rolled enchilada seam-side down in the prepared baking dish.
5. Repeat: Repeat steps 3 and 4 with the remaining tortillas and filling, arranging the enchiladas snugly in the baking dish.
6. Top with Cheese: Once all the enchiladas are in the dish, sprinkle the remaining shredded Monterey Jack cheese evenly over the top.

Baking the Enchiladas

Almost there! Now it’s time to bake these beauties until they’re bubbly and golden brown.

1. Bake: Cover the baking dish with aluminum foil. This will help to keep the enchiladas moist while they bake. Bake for 20 minutes.
2. Remove Foil: Remove the aluminum foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. The tops of the enchiladas should be lightly golden brown.
3. Let Rest: Remove the baking dish from the oven and let the enchiladas rest for about 5-10 minutes before serving. This will allow them to set up a bit and make them easier to serve.

Serving Suggestions

Now for the best part – serving and enjoying your delicious White Chicken Enchiladas! Here are a few ideas to make them even more amazing:

• Garnish: Garnish with your favorite toppings, such as sour cream, chopped cilantro, diced tomatoes, sliced green onions, or avocado.
• Sides: Serve with a side of rice and beans for a complete and satisfying meal.
• Salsa: Offer a variety of salsas, such as salsa verde, pico de gallo, or a creamy avocado salsa.
• Drinks: Pair with a refreshing margarita, a cold beer, or a glass of iced tea.

Tips and Tricks for Perfect Enchiladas

• Don’t Overfill: Be careful not to overfill the tortillas, as this can make them difficult to roll and they may burst open during baking.
• Use Quality Cheese: Use a good quality Monterey Jack cheese for the best flavor and melting properties.
• Make Ahead: You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
• Freezing: These enchiladas can also be frozen for longer storage. Assemble the enchiladas, but don’t bake them. Wrap the baking dish tightly with plastic wrap and then with aluminum foil. Freeze for up to 3 months. When ready to bake, thaw the enchiladas in the refrigerator overnight and then bake as directed.
• Spice Level: Adjust the amount of chili powder and green chiles to your liking. If you prefer a milder flavor, use less chili powder and mild green chiles. For a spicier kick, use more chili powder and hot green chiles.

Variations and Substitutions

• Chicken: You can use rotisserie chicken, leftover cooked chicken, or even canned chicken for this recipe.
• Cheese: Feel free to substitute other types of cheese, such as cheddar, Colby Jack, or pepper jack.
• Tortillas: While I prefer corn tortillas for their flavor and texture, you can also use flour tortillas if you prefer.
• Vegetarian: To make this recipe vegetarian, substitute the chicken with cooked black beans, pinto beans, or a mixture of vegetables such as corn, zucchini, and bell peppers.
• Sauce: For a richer flavor, you can add a can of cream of mushroom soup to the chicken filling along with the cream of chicken soup.

Conclusion:

And there you have it! These White Chicken Enchiladas are truly a must-try recipe, and I’m confident they’ll become a family favorite in your home, just like they are in mine. The creamy, cheesy sauce, the tender chicken, and the perfectly soft tortillas all come together to create a symphony of flavors that’s both comforting and incredibly satisfying. Forget those same-old, same-old weeknight dinners; this is a dish that elevates any meal into something special, without requiring hours in the kitchen.

What makes these enchiladas so irresistible? It’s the perfect balance of richness and flavor. The sour cream-based sauce is tangy and creamy, providing a delightful contrast to the savory chicken filling. The green chiles add just the right amount of heat, without being overpowering. And the Monterey Jack cheese melts beautifully, creating a gooey, cheesy blanket that’s simply divine. It’s a dish that appeals to everyone, from picky eaters to seasoned foodies.

But the best part about these White Chicken Enchiladas is their versatility. Feel free to get creative and customize them to your liking!

Serving Suggestions and Variations:

* Spice it up! If you like a little more kick, add a pinch of cayenne pepper to the sauce or use a hotter variety of green chiles. You could even incorporate some diced jalapeños into the chicken filling.

* Go vegetarian! Substitute the chicken with black beans, corn, and bell peppers for a delicious vegetarian option. You could also add some cooked quinoa or rice for extra protein and texture.

* Add some veggies! Mix in some chopped spinach, zucchini, or mushrooms into the chicken filling for a boost of nutrients and flavor.

* Serve with sides! These enchiladas are delicious on their own, but they’re even better when served with a few complementary sides. Consider pairing them with a fresh green salad, some Mexican rice, or a dollop of sour cream and guacamole. A side of refried beans is always a welcome addition, too!

* Make it ahead! You can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. This makes them perfect for busy weeknights or for entertaining guests. Just be sure to add a few extra minutes to the baking time if you’re baking them straight from the fridge.

* Freezer-friendly! These enchiladas also freeze beautifully. Simply assemble them, wrap them tightly in plastic wrap and then foil, and freeze for up to 3 months. When you’re ready to bake them, thaw them overnight in the refrigerator and then bake as directed.

I truly believe that this recipe for White Chicken Enchiladas is a winner. It’s easy to make, incredibly delicious, and endlessly customizable. It’s a dish that’s perfect for any occasion, from a casual weeknight dinner to a festive gathering with friends and family.

So, what are you waiting for? Grab your ingredients and get cooking! I’m so excited for you to try this recipe and experience the deliciousness for yourself. And don’t forget to share your creations with me! I’d love to see your photos and hear about your variations. Tag me on social media and let me know what you think. Happy cooking, and enjoy these amazing White Chicken Enchiladas! I know you’ll love them as much as I do. Let me know in the comments below how they turned out!