White Chicken Enchiladas Recipe: A Creamy, Dreamy Delight
Are you craving a comforting, cheesy, and flavorful meal? Look no further than this White Chicken Enchiladas recipe! This dish skips the traditional red chili sauce for a creamy, dreamy white sauce that complements the tender chicken perfectly. It's a crowd-pleaser, perfect for a weeknight dinner or a special occasion. Get ready to tantalize your taste buds!
Ingredients You'll Need:
This recipe is surprisingly simple, using ingredients you likely already have in your pantry. Here's what you'll need:
- For the Chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt and pepper to taste
- For the White Sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- Salt and pepper to taste
- For Assembly:
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
Instructions: A Step-by-Step Guide
Follow these simple steps for a perfect white chicken enchilada experience:
1. Prepare the Chicken:
- Cook the chicken: Boil, bake, or grill the chicken breasts until fully cooked and shred. Season with chili powder, cumin, garlic powder, salt, and pepper. You can also use leftover cooked chicken for a quicker meal prep.
2. Make the Creamy White Sauce:
- Melt the butter: In a medium saucepan, melt the butter over medium heat.
- Make a roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until smooth.
- Gradually add broth: Slowly whisk in the chicken broth, ensuring no lumps form.
- Simmer and thicken: Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
- Stir in cream and cheeses: Reduce heat to low, and stir in the heavy cream and cheeses until melted and smooth. Stir in the green onions. Season with salt and pepper to taste.
3. Assemble the Enchiladas:
- Warm the tortillas: Briefly warm the tortillas in a microwave or oven to make them more pliable.
- Fill and roll: Spread a layer of the white sauce on the bottom of a 9x13 inch baking dish. Fill each tortilla with shredded chicken and roll it up tightly. Place the rolled enchiladas seam-down in the baking dish.
- Top with sauce and cheese: Pour the remaining white sauce over the enchiladas and top with the remaining shredded Monterey Jack cheese.
4. Bake to Perfection:
- Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Rest and Serve: Let the enchiladas rest for a few minutes before serving. Garnish with extra green onions, if desired.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the white sauce for a little kick.
- Add veggies: Incorporate sautéed onions, peppers, or mushrooms into the chicken filling for extra flavor and nutrition.
- Different cheeses: Feel free to experiment with different cheeses, such as queso fresco, or a Mexican cheese blend.
- Make it ahead: Assemble the enchiladas ahead of time and bake them just before serving.
This White Chicken Enchiladas recipe is a guaranteed crowd-pleaser. Enjoy the creamy, cheesy goodness! Let us know in the comments how yours turned out!
