White Chicken Enchiladas
Indulge in the savory delight of white chicken enchiladas, a dish that brings together tender chicken, creamy sauce, and soft tortillas. Perfect for family gatherings or cozy dinners, this recipe is not only easy to prepare but also sure to please everyone at the table. Get ready to elevate your cooking game with this comforting and delicious meal that’s perfect for any night of the week!
Ingredients
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 1 cup sour cream
- 1 can (10 oz) cream of chicken soup
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 small onion, diced
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp cumin
- Fresh cilantro for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 15 minutes, and cooking time is around 25 minutes.
Nutritional Value
Each serving of these white chicken enchiladas contains about 350 calories, 20g of protein, 15g of fat, and 30g of carbohydrates. This is based on a serving size of one enchilada.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, diced onion, garlic powder, cumin, and half of the shredded cheese.
- In another bowl, mix sour cream, cream of chicken soup, and chicken broth until smooth.
- Pour a small amount of the sauce into the bottom of a baking dish.
- Warm the tortillas in a skillet or microwave to make them pliable.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas seam side down in the baking dish.
- Pour the remaining sauce over the top of the enchiladas.
- Sprinkle the remaining cheese over the sauce.
- Bake in the preheated oven for 20-25 minutes or until bubbly and golden.
Alternative Ingredients
Feel free to substitute cooked turkey for chicken or use dairy-free alternatives like coconut cream and vegan cheese for a lighter or dairy-free version. You can also add vegetables like spinach or black beans for extra nutrition.
Serving and Pairings
These white chicken enchiladas pair beautifully with a side of Mexican rice, refried beans, or a fresh garden salad. Top with avocado slices or jalapeños for an extra kick!
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven at 350°F (175°C) for about 15-20 minutes. These enchiladas can also be frozen; just thaw in the fridge before reheating.
Cooking Mistakes
- Overfilling the tortillas can cause them to burst.
- Not warming the tortillas can make them crack.
- Using too much sauce can make them soggy.
- Forgetting to cover the dish can dry out the enchiladas.
- Not letting the dish rest before serving can make cutting difficult.
Helpful Tips
- Use rotisserie chicken for a quick and easy option.
- Experiment with different cheeses for unique flavors.
- Try adding spices to the sauce for extra flavor.
- Garnish with fresh cilantro and lime for a fresh touch.
FAQs
Can I use flour tortillas instead of corn?
Yes, you can use flour tortillas; they will give a different texture but will still taste great.
How can I make these enchiladas spicier?
Add diced jalapeños or a dash of hot sauce to the chicken mixture for added heat.
Can I make these enchiladas ahead of time?
Absolutely! Assemble the enchiladas and refrigerate them overnight before baking.
What can I use instead of cream of chicken soup?
You can substitute with homemade white sauce or a can of cream of mushroom soup.
How do I know when the enchiladas are done?
They should be bubbly and lightly golden on top when fully cooked.
Conclusion
White chicken enchiladas are a comforting and satisfying dish that’s perfect for any night of the week. With their creamy texture and delightful flavors, they are sure to become a family favorite. Enjoy making and sharing this delicious recipe!
White Chicken Enchiladas
Ingredients
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 1 cup sour cream
- 1 can 10 oz cream of chicken soup
- 1 cup shredded cheese cheddar or Monterey Jack
- 1 small onion diced
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp cumin
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, diced onion, garlic powder, cumin, and half of the shredded cheese.
- In another bowl, mix sour cream, cream of chicken soup, and chicken broth until smooth.
- Pour a small amount of the sauce into the bottom of a baking dish.
- Warm the tortillas in a skillet or microwave to make them pliable.
- Fill each tortilla with the chicken mixture and roll them up.
- Place the rolled tortillas seam side down in the baking dish.
- Pour the remaining sauce over the top of the enchiladas.
- Sprinkle the remaining cheese over the sauce.
- Bake in the preheated oven for 20-25 minutes or until bubbly and golden.
