White Chicken Enchiladas

White Chicken Enchiladas: A Comforting Twist on a Classic

Enchiladas are a beloved staple of Mexican cuisine, known for their rich, comforting flavors and versatility. While traditional enchiladas often feature a red or green sauce, White Chicken Enchiladas offer a creamy and delicious twist. This dish combines tender chicken with a luscious white sauce, providing a delightful alternative to the usual tomato-based enchiladas. Whether you’re serving it for a weeknight dinner or a special gathering, White Chicken Enchiladas are sure to be a hit.

Ingredients

To make White Chicken Enchiladas, you’ll need the following ingredients:

For the Enchiladas:

• 2 cups cooked, shredded chicken: You can use rotisserie chicken, poached chicken breasts, or any cooked chicken of your choice.
• 8-10 flour tortillas: Medium-sized tortillas work best, but you can also use large ones if you prefer.
• 1 cup shredded cheese: A blend of Monterey Jack and cheddar cheese provides a great flavor and melt.
• 1 cup sour cream: Adds creaminess to the enchiladas.
• 1 can (10.5 ounces) cream of chicken soup: This forms the base of the white sauce.
• 1/2 cup chopped green onions: Adds a fresh flavor and a bit of color.
• 1/2 cup chopped cilantro: Optional, for garnish and added freshness.

For the White Sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth: Low-sodium chicken broth is ideal to control the salt level.
• 1 cup milk: Whole milk works best for a creamy sauce.
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper: To taste.

Instructions

1. Prepare the White Sauce

1. Melt Butter: In a medium saucepan over medium heat, melt the unsalted butter.
2. Add Flour: Once the butter is melted, whisk in the all-purpose flour and cook for 1-2 minutes until the mixture is lightly golden. This creates a roux that will thicken the sauce.
3. Add Broth and Milk: Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Continue to cook and whisk until the sauce thickens, about 5-7 minutes.
4. Season: Stir in garlic powder, onion powder, ground cumin, salt, and pepper. Taste and adjust the seasoning if necessary. Remove from heat and set aside.

2. Prepare the Enchilada Filling

1. Combine Ingredients: In a large mixing bowl, combine the shredded chicken, half of the shredded cheese, chopped green onions, and chopped cilantro (if using). Mix well.
2. Prepare Tortillas: Warm the flour tortillas slightly to make them more pliable. You can do this by heating them in a dry skillet for about 30 seconds on each side or microwaving them for a few seconds.

3. Assemble the Enchiladas

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Fill Tortillas: Spoon a generous amount of the chicken mixture onto each tortilla. Roll up the tortillas tightly and place them seam-side down in a greased 9×13-inch baking dish.
3. Add Sauce: Pour the prepared white sauce evenly over the rolled tortillas in the baking dish.
4. Top with Cheese: Sprinkle the remaining shredded cheese over the top of the enchiladas.

4. Bake the Enchiladas

1. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
2. Broil (Optional): For a golden, crispy top, you can switch the oven to broil for the last 2-3 minutes of baking. Keep a close eye to avoid burning.

5. Garnish and Serve

1. Garnish: Once out of the oven, let the enchiladas cool for a few minutes. Garnish with additional chopped cilantro and sliced green onions if desired.
2. Serve: Serve the White Chicken Enchiladas with your favorite sides, such as Spanish rice, refried beans, or a fresh salad.

Tips for Perfect White Chicken Enchiladas

1. Shredded Chicken: For the best results, use moist and flavorful shredded chicken. Rotisserie chicken is a great option because it’s already seasoned and easy to shred.
2. Tortilla Warm-Up: Warming the tortillas makes them easier to roll and helps prevent them from tearing.
3. Sauce Consistency: If the white sauce becomes too thick, you can thin it out by adding a little more chicken broth or milk.
4. Cheese Choice: While Monterey Jack and cheddar are traditional, feel free to experiment with other cheeses like pepper jack for added spice or Gouda for a smoky flavor.
5. Make-Ahead Option: You can prepare the enchiladas ahead of time and refrigerate them before baking. Just cover the dish tightly with plastic wrap or foil. When ready to bake, remove the cover and add a few extra minutes to the cooking time.

Variations and Additions

White Chicken Enchiladas are versatile and can be adapted to suit different tastes. Here are a few variations:

• Spicy Version: Add diced green chilies or jalapeños to the chicken mixture for a bit of heat.
• Vegetable Additions: Incorporate sautéed bell peppers, mushrooms, or spinach into the filling for extra nutrition and flavor.
• Creamy Green Sauce: For a different flavor profile, try using a green enchilada sauce in place of the white sauce.

Conclusion

White Chicken Enchiladas offer a creamy, comforting twist on the classic enchilada. With tender chicken wrapped in soft tortillas and smothered in a rich white sauce, this dish is perfect for any occasion. Whether you’re feeding a family or entertaining guests, these enchiladas are sure to be a hit. The combination of simplicity and indulgence makes White Chicken Enchiladas a dish worth adding to your culinary repertoire. Enjoy the process of making this delightful meal and savor the delicious results!