Creamy White Chicken Enchiladas

Craving something deliciously comforting yet easy to prepare?

These White Chicken Enchiladas might just be your new go-to recipe. While browsing the web for dinner inspiration, I stumbled upon a classic recipe that sparked my creativity. I decided to recreate it with my own unique twist, incorporating tender shredded chicken breasts, a rich and creamy garlic sauce, and a splash of fresh lime juice. The result is a mouthwatering dish that's both satisfying and flavorful. Topped with melted Monterey Jack cheese and a sprinkle of green onions, these enchiladas are perfect for any night of the week.

Join me as we bring this delightful recipe to life!

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White Chicken Enchiladas

Yield 4-6

Author Kim Alexander

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Ingredients

For the Filling:

• 2 cups cooked, shredded chicken breasts
• 2 tablespoons lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8-10 small corn tortillas (or flour tortillas if preferred)

For the Cream Sauce:

• 3 tablespoons butter
• 2 garlic cloves, grated
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 4 oz (half a block) cream cheese, softened
• Salt and pepper to taste

For Topping:

• 1 cup shredded Monterey Jack cheese
• 1/4 cup sliced green onions

Instructions

1. In a large bowl, mix together the shredded chicken breasts, lime juice, onion powder, garlic powder, salt, and pepper. Set aside.
2. In a medium saucepan, melt the butter over medium heat.
3. Add the grated garlic and sauté for about 1 minute until fragrant.
4. Stir in the flour and cook for about 1 minute until it starts to bubble.
5. Gradually whisk in the chicken broth until the mixture is smooth.
6. Continue cooking and stirring until the sauce thickens and starts to bubble.
7. Reduce heat to low and stir in the sour cream and softened cream cheese until fully melted and incorporated. Season with salt and pepper to taste.
8. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
9. Warm the tortillas in the microwave for about 20-30 seconds to make them pliable.
10. Place a generous amount of the chicken filling in the center of each tortilla, roll them up, and place them seam-side down in the baking dish.
11. Pour the prepared cream sauce evenly over the enchiladas.
12. Sprinkle the shredded Monterey Jack cheese on top.
13. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
14. Remove from the oven and sprinkle with sliced green onions.
15. Let it cool for a few minutes before serving.

Notes

Pre-cook the Chicken:

To save time, use rotisserie chicken or cook and shred the chicken breasts ahead of time. This can be done a day in advance and stored in the refrigerator.

Warm the Tortillas:

To prevent corn tortillas from cracking, warm them in a dry skillet or wrap them in a damp paper towel and microwave for 20-30 seconds.

Thin the Sauce if Needed:

If your cream sauce seems too thick, you can thin it with a little extra chicken broth until you reach your desired consistency.

Evenly Distribute the Sauce:

Make sure to pour the sauce evenly over the enchiladas to ensure every bite is creamy and flavorful.

Customize the Spice Level:

Adjust the amount of garlic, lime juice, and green chilies to match your preferred spice level.

Bake Until Bubbly:

Ensure the enchiladas are baked until the cheese is melted and bubbly for the best texture and flavor.

How can I make this recipe spicier?

Add diced jalapeños to the filling, use a spicier variety of green chilies, or sprinkle some red pepper flakes into the cream sauce for an extra kick.

What can I serve with these enchiladas?

Serve the enchiladas with a side of Spanish rice, black beans, a simple green salad, or even guacamole and chips for a complete meal.

Can I use a different type of cheese?

Yes, feel free to use your favorite melting cheese. Cheddar, Pepper Jack, or a Mexican cheese blend would work well in this recipe.

How do I store leftovers?

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Can I freeze these enchiladas?

Yes, you can freeze them. Assemble the enchiladas but do not bake them. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to eat, bake from frozen at 375°F (190°C) for about 45 minutes to 1 hour, or until heated through.

Nutrition Facts

Calories

673.9

Fat

44.61 g

Sat. Fat

23.89 g

Carbs

37.38 g

Fiber

4.13 g

Net carbs

33.26 g

Sugar

4.51 g

Protein

32.65 g

Sodium

957.43 mg

Cholesterol

165.13 mg

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