Introduction
Welcome to a cozy night in with these delightful White Chicken Enchiladas! Bursting with flavor and comfort, this dish combines tender shredded chicken with a rich, creamy sauce and melted cheese, all enveloped in soft flour tortillas. It’s the perfect recipe for busy weeknights or a special family gathering, bringing a taste of Mexico right to your kitchen. Let’s dive into this delightful culinary adventure that everyone will love!
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1 cup chicken broth
- 1 can (10 oz) green enchilada sauce
- 8 flour tortillas
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Chopped fresh cilantro for garnish (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C), filling your kitchen with the warmth of anticipation.
- In a large bowl, mix together the cooked shredded chicken, sour cream, garlic powder, onion powder, salt, and pepper until well combined. The chicken should be well coated in the creamy mixture.
- Spread approximately 1/4 cup of the chicken mixture evenly onto each tortilla, sprinkling some Monterey Jack cheese on top for that cheesy goodness.
- Roll up the tortillas tightly, placing them seam-side down in a greased 9×13 inch baking dish, creating a beautiful row of enchiladas.
- In a separate bowl, whisk together the chicken broth and the green enchilada sauce, then pour this luscious mixture evenly over the rolled tortillas, ensuring they are well drenched.
- Top off the enchiladas with the remaining shredded cheese, adding an irresistible layer of cheesy delight.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is gloriously melted and bubbly, turning a lovely golden brown.
- Before serving, garnish with fresh chopped cilantro for a burst of color and flavor.
Notes or Tips
To elevate your enchiladas even further, consider adding some diced jalapeños or chopped green onions to the chicken mixture for an extra kick. Feel free to substitute the Monterey Jack cheese with cheddar for a sharper flavor. Also, these enchiladas can be made ahead of time; simply assemble them, cover, and refrigerate until you’re ready to bake!
Cooking Techniques
This recipe involves basic cooking techniques such as shredding chicken, mixing ingredients, and baking. If you prefer a fresher twist, try making your own enchilada sauce using chilies, tomatoes, and spices for a homemade touch. Shredding the chicken can be easily done with two forks for a quick and satisfying process!
FAQ
Can I use other proteins instead of chicken? Absolutely! This recipe works well with cooked turkey, beef, or even a vegetarian option like black beans or sautéed vegetables.
How can I store leftovers? Store any uneaten enchiladas in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
Can these enchiladas be frozen? Yes, once assembled, you can cover the dish tightly and freeze for up to two months. Bake from frozen, adding extra time to the cooking duration.
Conclusion
These White Chicken Enchiladas are not just a meal; they’re a warm invitation to gather around the table and share good food with loved ones. With their creamy filling, cheesy topping, and a hint of spice, they are sure to become a family favorite. So grab your ingredients and get ready to enjoy a heartwarming, homemade dinner that’s full of flavor and comfort!