White Chicken Enchiladas are a delicious blend of creamy sauce, tender chicken, and gooey cheese wrapped in soft tortillas. This dish is perfect for a family dinner, game night, or any special occasion. It’s easy to make and full of flavor, sure to please everyone at your table.
Why Make This Recipe
Making White Chicken Enchiladas is a great choice for many reasons. First, they are simple to prepare and don’t take too long to cook. Second, the combination of flavors and textures makes for a satisfying meal. Plus, it is a great way to use leftover chicken. You can also customize the recipe with your favorite ingredients, making it versatile and fun!
How to Make White Chicken Enchiladas
Ingredients
- 2 1/2 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 1/2 cup light sour cream
- 1 cup chicken broth
- 1/2 tsp cumin powder
- 2 tbsp finely chopped jalapeños or canned green chilies
- 1/2 tsp salt + pepper
- 2 1/2 cups shredded cooked chicken (poached chicken breast works well)
- 1 cup frozen corn
- 1/2 cup sliced scallions
- 2 cups grated cheese
- 8 tortillas (flour or corn)
Directions
Make the White Sauce: In a saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute. Gradually stir in the milk, chicken broth, and sour cream. Add cumin, salt, and pepper. Keep stirring until the sauce thickens.
Prepare the Enchiladas: In a bowl, combine shredded chicken, frozen corn, sliced scallions, and some of the white sauce. Mix well.
Assemble: Take a tortilla, add a few spoonfuls of the chicken mixture in the center, and sprinkle some cheese on top. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
Top with Sauce and Cheese: Pour the remaining white sauce over the rolled enchiladas and sprinkle the remaining cheese on top.
Bake: Preheat your oven to 350°F (175°C). Bake the enchiladas for about 20-25 minutes until they are bubbly and golden brown on top.
How to Serve White Chicken Enchiladas
Serve White Chicken Enchiladas hot from the oven. You can garnish them with fresh cilantro, avocado slices, or a dollop of sour cream. They pair well with a side of rice or a simple salad for a complete meal.
How to Store White Chicken Enchiladas
To store leftovers, allow the enchiladas to cool completely. Place them in an airtight container and keep them in the refrigerator for up to 3-4 days. You can also freeze the unbaked enchiladas. Simply cover and store them for up to 2 months. When ready to eat, bake from frozen for 30-40 minutes, adding extra sauce if needed.
Tips to Make White Chicken Enchiladas
- Use rotisserie chicken to save time.
- For a spicier dish, add more jalapeños or use spicy cheese.
- If you want a creamier sauce, add more sour cream or cheese.
Variation
You can easily switch up the ingredients. Instead of chicken, use shredded beef or black beans for a vegetarian option. Feel free to add different veggies like bell peppers or zucchini to customize your enchiladas further.
FAQs
1. Can I use corn tortillas instead of flour?
Yes, you can use corn tortillas if you prefer. Just be cautious as they can break more easily.
2. Can I make this dish ahead of time?
Absolutely! You can prepare the enchiladas, cover them with sauce, and refrigerate them for up to a day before baking.
3. What can I serve with White Chicken Enchiladas?
These enchiladas go well with rice, beans, or a simple green salad. You can also serve them with salsa or guacamole for added flavor.
White Chicken Enchiladas
Ingredients
For the White Sauce
- 2.5 tbsp butter Unsalted butter recommended.
- 3 tbsp flour All-purpose flour.
- 1 cup milk Whole or low-fat milk works well.
- 0.5 cup light sour cream
- 1 cup chicken broth Low sodium preferred.
- 0.5 tsp cumin powder
- 0.5 tsp salt
- 0.5 tsp pepper Freshly ground recommended.
For the Filling
- 2.5 cups shredded cooked chicken Poached chicken breast works well.
- 1 cup frozen corn Can use fresh corn if desired.
- 0.5 cup sliced scallions
- 2 cups grated cheese Use your favorite cheese.
- 8 pieces tortillas Flour or corn tortillas.
- 2 tbsp finely chopped jalapeños or canned green chilies Adjust to taste for spice level.
Instructions
Make the White Sauce
- In a saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute.
- Gradually stir in the milk, chicken broth, and sour cream. Add cumin, salt, and pepper. Keep stirring until the sauce thickens.
Prepare the Enchiladas
- In a bowl, combine shredded chicken, frozen corn, sliced scallions, and some of the white sauce. Mix well.
Assemble
- Take a tortilla, add a few spoonfuls of the chicken mixture in the center, and sprinkle some cheese on top. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas.
Top with Sauce and Cheese
- Pour the remaining white sauce over the rolled enchiladas and sprinkle the remaining cheese on top.
Bake
- Preheat your oven to 350°F (175°C). Bake the enchiladas for about 20-25 minutes until they are bubbly and golden brown on top.
