White Chicken Enchiladas
Indulge in the creamy, savory goodness of white chicken enchiladas, a dish that combines tender chicken, rich sauces, and melted cheese, all wrapped in soft tortillas. This recipe is perfect for a satisfying weeknight dinner or a special occasion, bringing everyone to the table with its delightful flavors. Let’s dive into the cooking process and create a meal that will leave your guests craving more!
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese (monterey jack or cheddar)
- 8 flour tortillas
- 1 can green chilies
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 20 minutes, with a cooking time of 25 minutes.
Nutritional Value
Each serving (1 enchilada) contains approximately 350 calories, 20g of protein, 15g of fat, and 30g of carbohydrates. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Spread a thin layer of the mixture at the bottom of a baking dish.
- Warm the tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture and roll them up tightly.
- Place the rolled tortillas seam-side down in the baking dish.
- Pour any remaining chicken mixture over the top of the enchiladas.
- Sprinkle shredded cheese on top.
- Bake in the preheated oven for 25 minutes, until bubbly and golden.
- Let cool for a few minutes before serving.
Alternative Ingredients
You can substitute cooked turkey for chicken, or use Greek yogurt instead of sour cream for a lighter option. Additionally, consider using corn tortillas for a gluten-free version.
Serving and Pairings
These enchiladas pair perfectly with a fresh green salad, Mexican rice, or refried beans for a complete meal. Top with fresh cilantro and avocado for added flavor.
Storage and Reheating
Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F until heated through. They can also be frozen for up to 2 months; just ensure they are well-wrapped.
Cooking Mistakes
- Overfilling the tortillas can cause them to burst while baking.
- Not warming the tortillas may lead to cracking.
- Using low-quality cheese may result in a less creamy texture.
- Skipping the pre-baking step can make the enchiladas soggy.
- Failing to let the dish cool slightly before serving can lead to messy plating.
Helpful Tips
- Use rotisserie chicken for a quick and easy option.
- Experiment with different types of cheese for varied flavors.
- Garnish with fresh lime juice for a zesty kick.
- For extra spice, add jalapeños to the filling.
FAQs
Can I use corn tortillas instead of flour?
Yes, corn tortillas work well for enchiladas and are a great gluten-free alternative. Just ensure they are warmed before filling.
How can I make these enchiladas spicier?
Add diced jalapeños or use a spicy salsa in the filling for an extra kick. You can also sprinkle chili powder into the sauce.
Can I prepare these enchiladas ahead of time?
Absolutely! Assemble the enchiladas ahead of time, cover, and refrigerate. Bake them just before serving for fresh, hot enchiladas.
What toppings work well with white chicken enchiladas?
Common toppings include fresh cilantro, diced avocados, salsa, or sliced jalapeños. Sour cream or guacamole also make great additions.
How long can I store leftovers?
Leftover enchiladas can be stored in the fridge for up to 3 days. Ensure they are in an airtight container to maintain freshness.
Conclusion
White chicken enchiladas are a delicious and comforting dish that is sure to please the entire family. With their creamy filling and cheesy topping, they are perfect for any occasion. Enjoy this recipe and make it your own by experimenting with flavors and ingredients!
White Chicken Enchiladas
Ingredients
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese monterey jack or cheddar
- 8 flour tortillas
- 1 can green chilies
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, sour cream, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Spread a thin layer of the mixture at the bottom of a baking dish.
- Warm the tortillas slightly to make them pliable.
- Fill each tortilla with the chicken mixture and roll them up tightly.
- Place the rolled tortillas seam-side down in the baking dish.
- Pour any remaining chicken mixture over the top of the enchiladas.
- Sprinkle shredded cheese on top.
- Bake in the preheated oven for 25 minutes, until bubbly and golden.
- Let cool for a few minutes before serving.
