Craving a comforting, cheesy dinner that’s easy to make? White Chicken Enchiladas are the ultimate answer, offering creamy, indulgent flavors with minimal effort. Perfect for weeknight dinners or family gatherings, this dish is a true crowd-pleaser that’s ready in under 40 minutes!
Why You’ll Love This Recipe
- Creamy & Cheesy: A rich blend of Monterey Jack cheese and tangy sour cream sauce creates the ultimate comfort food.
- Quick & Simple: Easy to prepare, making it ideal for busy evenings.
- Customizable: Adjust the spice level or add your favorite veggies to suit your taste.
Ingredients You’ll Need
Here’s what you need to make these irresistible enchiladas:
- 8–10 small flour tortillas
- 3 cups cooked chicken (shredded or chopped)
- 3 cups Monterey Jack cheese (shredded, divided)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4 oz) can diced green chilies (mild)
- 2–3 tablespoons green onions (sliced)
Optional Variations
- Spice It Up: Use spicy green chilies or add hot sauce for extra heat.
- Add Veggies: Include sautéed onions, bell peppers, or spinach for added flavor.
- Switch the Cheese: Try cheddar, pepper jack, or a Mexican cheese blend.
- Gluten-Free: Use gluten-free tortillas and flour to make this dish celiac-friendly.
Step-by-Step Instructions
1. Preheat & Prep
Preheat your oven to 350°F (177°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
2. Fill the Tortillas
Combine the shredded chicken and 1 cup of Monterey Jack cheese in a mixing bowl. Fill each tortilla with this mixture, roll them tightly, and arrange seam-side down in the prepared baking dish.
3. Make the Sauce
In a skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to remove the raw taste. Slowly pour in the chicken broth while whisking continuously until the sauce thickens.
4. Add Sour Cream & Chilies
Let the sauce cool for 3–5 minutes to prevent curdling. Stir in the sour cream and diced green chilies until smooth.
5. Pour & Top
Pour the sauce evenly over the enchiladas. Sprinkle the remaining 2 cups of Monterey Jack cheese on top.
6. Bake
Bake for 20–25 minutes, or until the cheese is bubbly and the enchiladas are heated through. For crispy, golden edges, broil for 2–3 minutes.
7. Garnish & Serve
Top with sliced green onions, and serve warm with your favorite sides.
Serving Suggestions
- Mexican Rice
- Refried Beans
- Guacamole and Tortilla Chips
- Fresh Green Salad
For an extra flavor boost, garnish with chopped cilantro, a dollop of sour cream, or a squeeze of lime.
Tips for Success
- Prevent Curdling: Cool the sauce slightly before adding the sour cream.
- Save Time: Use rotisserie or leftover chicken for quick prep.
- Crispy Cheese: Broil for a few minutes for golden, crispy cheese edges.
Make-Ahead Options
- Refrigerate: Assemble the dish (without baking), cover, and refrigerate for up to 24 hours.
- Freeze: Wrap unbaked enchiladas tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.
- Reheat: Warm leftovers in the oven or microwave for a quick meal.
FAQs
1. Can I use corn tortillas?
Yes! Warm them first to prevent cracking.
2. Can I prepare this recipe in advance?
Absolutely! Assemble the enchiladas and refrigerate until ready to bake.
3. What can I use instead of Monterey Jack cheese?
Cheddar, pepper jack, or any melty cheese works great.
Conclusion
White Chicken Enchiladas are the ultimate comfort food. With their creamy sauce, cheesy topping, and customizable filling, they’re perfect for any occasion. Give this simple yet satisfying recipe a try—you’ll love how easy it is to whip up a dinner everyone will adore!