Looking for a scrumptious spin on your favorite enchiladas? Then these white chicken enchiladas are the perfect recipe to satisfy your craving for something new, yet familiar.
You can thank the Aztecs
The origins of enchiladas are traced back to the Aztecs. They made them with a base of chili pepper, added to tortillas filled with meats, fish, eggs, and squash. The Spanish conquistadors later came and altered the dish, adding cheese and over time enchiladas evolved into the iconic Mexican dish we know it as today. Still, many variations exist, using all kinds of fillers, smothered in red, green, or white sauces, allowing us to further tailor the recipe to our own personal tastebuds and pantries.
Skeptical of the taste? Don’t be, here’s why
You may be thinking exactly as I was, are enchiladas not bathed in that glorious red sauce even enchiladas? In fact, they are. Darn good ones too. Personally, I prefer red sauces over whites overall, and enchiladas was not a dish I could even imagine without the bold red color and taste it brings, but I went for it and stand corrected.
This white sauce is creamy and savory, perfectly complementing the cheese. The sour cream provides hints of tang that kicks your tastebuds into overdrive. It’s divine – and, I now make this variation often because I regularly stock flour, chicken broth and sour cream, so I find it takes less planning than traditional red enchiladas.
FAQs & Tips
How to Make Ahead and Store?
This is a great dish to prepare ahead and store in the freezer for advance planning. Enchiladas, of all variations, are one of my go-to dishes to freeze. Simply prepare entirely, freeze, then thaw for 24 hours in the refrigerator before baking. You’ll come out with the same beautiful, tasty end result. As a tip, let the chicken cool down before filling the tortillas when freezing. This way your chicken and cheese don’t melt to the tortilla shell until baking time, resulting in a less soggy shell.
Tip 1 – How to Simplify this Dish
If you’re in a hurry and want to make this dish as effortless as possible then you can do the following: 1. Use a rotisserie chicken; and 2. Use canned chilies. These two methods lessen cooking and chopping time without losing flavor.
Tip 2 – Stop Those Enchiladas From Falling Apart
Make sure you roll your enchiladas up tight when placing them in the tray to prevent them from coming unrolled. If you’re using corn tortilla shells, try gently toasting them before stuffing them so they don’t break apart.
Serving Suggestions
Do yourself a favor and take a few extra minutes to mix up a side of homemade salsa. Pairing the salsa with the white sauce enchiladas rolls the perfect blend of flavors into one bite! For sides to accompany the main dish, keep it simple and serve refried beans and Mexican rice. Finally, shake up some mango margaritas to wash it all down.
White Chicken Enchiladas
Ingredients
- 2 cups shredded cooked chicken
- 2 cups shredded Monterey Jack cheese divided
- Salt and pepper to taste
- 10 flour tortillas taco size
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 4 ounces diced green chiles
Instructions
- Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with nonstick spray.
- In a bowl, combine the shredded chicken with 1 cup of Monterey Jack cheese. Season with salt and pepper to your liking.
- Distribute the chicken mixture evenly among the flour tortillas. Roll them up and place seam side down in the prepared baking dish.
- In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute until it forms a paste but is not browned.
- Gradually pour in the chicken broth, whisking constantly to prevent lumps. Continue to cook until the sauce thickens slightly.
- Remove the saucepan from the heat. Stir in the sour cream and diced green chiles until well combined. Avoid boiling to keep the sour cream from curdling.
- Pour the creamy sauce over the rolled enchiladas in the baking dish.
- Sprinkle the remaining 1 cup of Monterey Jack cheese over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the sauce is bubbly.
- For a golden top, broil for an additional 1-2 minutes, watching carefully to prevent burning.
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