Looking for a delicious and easy dinner recipe? Try our White Chicken Enchilada Recipe! Creamy, cheesy, and packed with flavor.

If you're looking for a new twist on traditional enchiladas, look no further than this White Chicken Enchilada Recipe. With its creamy sauce, tender chicken, and gooey cheese, this dish is sure to become a family favorite. But don't be intimidated by the list of ingredients - with these simple step-by-step instructions, you'll have it on the table in no time!

Introduction

If you're looking for a delicious and easy dinner recipe, look no further than white chicken enchiladas. This dish is perfect for a weeknight meal or for entertaining guests, and it's sure to be a hit no matter who you're serving. The best part? It's simple to make, even if you're not an experienced cook.

Ingredients

Before you begin making your white chicken enchiladas, you'll need to gather the necessary ingredients. Here's what you'll need:

1 pound boneless, skinless chicken breasts
1 can cream of chicken soup
1 cup sour cream
1 can diced green chilies
1 cup shredded Monterey jack cheese
1/2 cup chopped onion
1 tablespoon butter
8-10 flour tortillas
Salt and pepper to taste

Instructions

Step 1: Cook the chicken

Start by cooking the chicken breasts. You can do this by baking them in the oven, boiling them, or grilling them. Once cooked, shred the chicken using two forks and set aside.

Step 2: Prepare the sauce

In a large bowl, mix together the cream of chicken soup, sour cream, and diced green chilies. Add salt and pepper to taste.

Step 3: Sauté the onions

In a small skillet, melt the butter over medium heat. Add the chopped onion and sauté until the onion is translucent and tender, about 5 minutes. Add the cooked onion to the sauce mixture and stir well.

Step 4: Assemble the enchiladas

Preheat your oven to 350 degrees Fahrenheit. Take a flour tortilla and spoon some of the chicken onto the center. Roll the tortilla up and place it seam-side down into a 9x13 inch baking dish. Repeat with the remaining tortillas and chicken.

Step 5: Pour the sauce over the enchiladas

Pour the sauce mixture over the top of the rolled-up tortillas. Make sure the sauce is evenly distributed over each enchilada.

Step 6: Add cheese

Sprinkle the shredded Monterey jack cheese over the top of the enchiladas.

Step 7: Bake the enchiladas

Cover the baking dish with foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.

Step 8: Serve and enjoy!

Remove the enchiladas from the oven and let them cool for a few minutes before serving. Garnish with sliced green onions or cilantro, if desired.

Variations

While the classic white chicken enchilada recipe is delicious on its own, there are plenty of ways to mix things up and add your own twist to this dish. Here are a few variations to consider:

Add black beans, corn, or diced tomatoes to the filling for added flavor and texture.
Replace the Monterey jack cheese with cheddar cheese or a Mexican blend.
Use corn tortillas instead of flour tortillas for a gluten-free version of this recipe.
Make this recipe vegetarian by omitting the chicken and using vegetable broth in place of the cream of chicken soup.

Conclusion

White chicken enchiladas are a classic comfort food that's perfect for any occasion. With this easy recipe, you can whip up a delicious meal in no time, even if you're not an experienced cook. Whether you're feeding your family or entertaining guests, these enchiladas are sure to be a hit.

White Chicken Enchilada Recipe

Ingredients Needed:

1 pound shredded chicken (cooked)
10-12 flour tortillas
2 cups shredded Monterey Jack cheese
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1 can diced green chilies (4 ounces)
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparing the Chicken:

Preheat oven to 350°F. Cook chicken until it is no longer pink. Shred the chicken and set it aside.

Making the Sauce:

In a medium-sized saucepan, melt the butter over medium heat.
Add the flour and whisk until it forms a smooth paste.
Gradually add in the chicken broth, whisking constantly until it has thickened.
Stir in the sour cream, green chilies, garlic powder, salt, and black pepper.
Reduce the heat and simmer for a few minutes until the sauce has thickened.

Assembling the Enchiladas:

Place a tortilla on a flat surface and add a spoonful of shredded chicken in the center.
Sprinkle some shredded Monterey Jack cheese on top of the chicken.
Roll up the tortilla tightly and place it seam-side down in a baking dish.
Repeat with the remaining tortillas and chicken mixture.
Pour the sauce over the top of the enchiladas, spreading it evenly.
Sprinkle the remaining cheese over the top of the sauce.

Baking the Enchiladas:

Bake the enchiladas in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.

Checking for Doneness:

The best way to check if the enchiladas are done is by inserting a knife into the center of one of the enchiladas. If the knife comes out clean, then the enchiladas are done.

Cooling the Enchiladas:

Allow the enchiladas to cool for a few minutes before serving.

Serving Suggestions:

These white chicken enchiladas are delicious served with a side of rice and beans. You can also serve them with a simple salad or some guacamole on the side.

Storing the Leftovers:

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.

Reheating the Enchiladas:

To reheat the enchiladas, preheat your oven to 350°F. Place the enchiladas in an oven-safe dish and cover with foil. Bake for about 15-20 minutes or until heated through.

Overall, these white chicken enchiladas are easy to make and full of flavor. They are perfect for a weeknight dinner or for entertaining guests. The creamy sauce and melted cheese make these enchiladas a crowd-pleaser. Give this recipe a try today!

Once upon a time, there was a family who loved Mexican food. They were always on the lookout for new recipes to try, and one day they stumbled upon a recipe for White Chicken Enchiladas. It was love at first bite.

Instructions:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, cook diced onion until translucent. Add garlic and cook for another minute.
Add shredded chicken, green chilies, salt, cumin, and cream cheese to the skillet. Stir until the cream cheese is melted and everything is well combined.
Warm the tortillas in the microwave for 30 seconds or until soft.
Place about 1/4 cup of the chicken mixture in each tortilla. Roll up and place seam-side down in a baking dish.
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Gradually whisk in chicken broth and cook until the mixture thickens. Remove from heat and stir in sour cream and green chilies.
Pour the sauce over the enchiladas and sprinkle with shredded Monterey Jack cheese.
Bake in preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Serve hot and enjoy!

The point of view about White Chicken Enchilada Recipe is that it is a delicious and easy-to-make Mexican dish that is perfect for any occasion. The Instructions voice is clear and concise, making it easy for anyone to follow along and create this mouth-watering meal. The tone is friendly and inviting, encouraging readers to give this recipe a try and enjoy the flavors of Mexico in the comfort of their own home.

Thank you for visiting our blog and taking the time to read through our recipe for White Chicken Enchiladas. We hope that you found it easy to follow and that you will give this delicious meal a try in your own kitchen.

As a quick recap, the recipe calls for cooked shredded chicken, which is mixed with cream cheese, sour cream, green chilies, and a few other ingredients. The mixture is then rolled up inside flour tortillas and topped with a homemade white sauce before being baked in the oven until golden brown and bubbly.

One of the great things about this recipe is that it can be customized to suit your tastes. You could add some extra heat by including jalapenos or hot sauce, or you could swap out the chicken for pork, beef, or even vegetables if you prefer.

We hope that you enjoy making these White Chicken Enchiladas as much as we do, and that they become a favorite in your household. Don't forget to let us know how they turn out by leaving a comment below. Thanks again for stopping by, and happy cooking!

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People Also Ask about White Chicken Enchilada Recipe

1. What ingredients are needed for white chicken enchiladas?

1 pound cooked and shredded chicken
1 can of diced green chilies
8 flour tortillas
2 cups of grated Monterey Jack cheese
4 tablespoons of butter
1/4 cup of all-purpose flour
2 cups of chicken broth
1 cup of sour cream
1 teaspoon of ground cumin
1/2 teaspoon of garlic powder
Salt and pepper to taste

2. How do I make white chicken enchiladas?

Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, mix together the shredded chicken and diced green chilies.
Spread a spoonful of the chicken mixture onto each tortilla, then sprinkle with a handful of grated Monterey Jack cheese.
Roll up the tortillas and place them seam side down in a greased baking dish.
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until bubbly.
Slowly whisk in the chicken broth and continue to cook, stirring constantly, until the sauce thickens.
Remove the sauce from heat and stir in the sour cream, cumin, garlic powder, salt, and pepper.
Pour the sauce over the enchiladas, then sprinkle with any remaining cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.

3. Can I make white chicken enchiladas ahead of time?

Yes, you can assemble the enchiladas up to a day in advance and keep them covered in the refrigerator until ready to bake. You may need to add a few extra minutes to the baking time if the enchiladas are cold from the fridge.

4. What should I serve with white chicken enchiladas?

White chicken enchiladas pair well with a variety of sides, including Mexican rice, black beans, refried beans, or a simple side salad.