Introduction:
These are some of the best chicken enchiladas you’ll ever try, featuring a rich and creamy white sauce that’s simply irresistible. I’m Tess, and today, I’ll guide you through making these delectable white chicken enchiladas from start to finish. Stay tuned!
Ingredients:
2.5 cups shredded chicken (leftover roasted or rotisserie chicken works great)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 cup Monterey Jack cheese, shredded
3 tablespoons butter
1 cup finely diced onions
1 teaspoon minced garlic
3 tablespoons flour
2 cups chicken broth
1 (6-ounce) can green chilies with juice
Additional salt to taste
3 tablespoons cream cheese
1 cup sour cream
8 flour tortillas
1/4 cup mozzarella cheese, shredded (optional)
Chopped green onions or cilantro for garnish (optional)
Instructions:
Prepare the Chicken Filling:
In a bowl, mix 2.5 cups of shredded chicken with 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/4 teaspoon garlic powder.
Add 1 cup of shredded Monterey Jack cheese and mix well.
Make the White Sauce:
In a pan over medium heat, melt 3 tablespoons of butter. Add 1 cup of finely diced onions and cook for a couple of minutes.
Add 1 teaspoon of minced garlic and cook for another minute.
Sprinkle in 3 tablespoons of flour, stirring to form a roux. Cook for a minute or two to absorb the butter and slightly cook the flour.
Gradually pour in 2 cups of chicken broth, increasing the heat to bring the mixture to a simmer while stirring continuously.
Add 1 (6-ounce) can of green chilies with their juice, stirring to combine. Season with additional salt to taste.
Once the sauce has thickened, turn off the heat and stir in 3 tablespoons of cream cheese until fully incorporated.
Add 1 cup of sour cream, stirring until the sauce is smooth and creamy. Taste and adjust seasoning if needed.
Assemble the Enchiladas:
Preheat your oven to 350°F (175°C).
Spread a couple of spoonfuls of the white sauce on the bottom of a baking dish to prevent sticking.
Warm the flour tortillas in the microwave for about 15 seconds to make them more pliable.
Place 1/2 to 3/4 cup of the chicken mixture on each tortilla, then roll them up and place them seam-side down in the baking dish.
Pour the remaining white sauce evenly over the enchiladas, ensuring they are well-covered. Give the baking dish a gentle shake to level out the sauce.
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese (and the optional 1/4 cup of mozzarella cheese) over the top.
Bake:
Bake the enchiladas in the preheated oven for 20 to 25 minutes, uncovered.
For a golden, bubbly top, place the dish under a low broiler for an additional minute, watching carefully to prevent burning.
Conclusion:
Let the enchiladas rest for about 10 minutes before serving to allow the flavors to meld and the dish to set.
Garnish with chopped green onions or cilantro if desired.
These white chicken enchiladas are creamy, flavorful, and sure to become a family favorite. Enjoy!
If you try this recipe and like it, don't forget to leave a comment to motivate us to publish more recipes.
Created by : Tess Cooks 4u
Introduction:
These are some of the best chicken enchiladas you’ll ever try, featuring a rich and creamy white sauce that’s simply irresistible. I’m Tess, and today, I’ll guide you through making these delectable white chicken enchiladas from start to finish. Stay tuned!
Ingredients:
2.5 cups shredded chicken (leftover roasted or rotisserie chicken works great)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 cup Monterey Jack cheese, shredded
3 tablespoons butter
1 cup finely diced onions
1 teaspoon minced garlic
3 tablespoons flour
2 cups chicken broth
1 (6-ounce) can green chilies with juice
Additional salt to taste
3 tablespoons cream cheese
1 cup sour cream
8 flour tortillas
1/4 cup mozzarella cheese, shredded (optional)
Chopped green onions or cilantro for garnish (optional)
Instructions:
Prepare the Chicken Filling:
In a bowl, mix 2.5 cups of shredded chicken with 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon chili powder, and 1/4 teaspoon garlic powder.
Add 1 cup of shredded Monterey Jack cheese and mix well.
Make the White Sauce:
In a pan over medium heat, melt 3 tablespoons of butter. Add 1 cup of finely diced onions and cook for a couple of minutes.
Add 1 teaspoon of minced garlic and cook for another minute.
Sprinkle in 3 tablespoons of flour, stirring to form a roux. Cook for a minute or two to absorb the butter and slightly cook the flour.
Gradually pour in 2 cups of chicken broth, increasing the heat to bring the mixture to a simmer while stirring continuously.
Add 1 (6-ounce) can of green chilies with their juice, stirring to combine. Season with additional salt to taste.
Once the sauce has thickened, turn off the heat and stir in 3 tablespoons of cream cheese until fully incorporated.
Add 1 cup of sour cream, stirring until the sauce is smooth and creamy. Taste and adjust seasoning if needed.
Assemble the Enchiladas:
Preheat your oven to 350°F (175°C).
Spread a couple of spoonfuls of the white sauce on the bottom of a baking dish to prevent sticking.
Warm the flour tortillas in the microwave for about 15 seconds to make them more pliable.
Place 1/2 to 3/4 cup of the chicken mixture on each tortilla, then roll them up and place them seam-side down in the baking dish.
Pour the remaining white sauce evenly over the enchiladas, ensuring they are well-covered. Give the baking dish a gentle shake to level out the sauce.
Sprinkle the remaining 1 cup of shredded Monterey Jack cheese (and the optional 1/4 cup of mozzarella cheese) over the top.
Bake:
Bake the enchiladas in the preheated oven for 20 to 25 minutes, uncovered.
For a golden, bubbly top, place the dish under a low broiler for an additional minute, watching carefully to prevent burning.
Conclusion:
Let the enchiladas rest for about 10 minutes before serving to allow the flavors to meld and the dish to set.
Garnish with chopped green onions or cilantro if desired.
These white chicken enchiladas are creamy, flavorful, and sure to become a family favorite. Enjoy!
If you try this recipe and like it, don't forget to leave a comment to motivate us to publish more recipes.
Created by : Tess Cooks 4u
0 servings
