Looking for a delicious twist on traditional enchiladas? Look no further than these White Chicken Enchiladas! Packed with tender shredded chicken, creamy filling, and a mouthwatering white enchilada sauce, this recipe is a surefire way to elevate your dinner game. Whether you’re cooking for a weeknight dinner or hosting a weekend gathering, these enchiladas are bound to impress. Follow along for a step-by-step guide to creating this comforting dish that will have everyone asking for seconds!

Ingredients:

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 4 ounces diced green chilies
• 1 cup sour cream
• 1/2 cup shredded Monterey Jack cheese
• 2 cups cooked chicken breasts, shredded
• 6 ounces cream cheese, softened
• 1/2 cup sour cream
• 4 ounces diced green chilies
• 1 teaspoon cumin
• 1 1/2 cups shredded Monterey Jack cheese
• 10 (8-inch) tortillas
• 2 cups shredded Monterey Jack cheese
• Chopped cilantro for garnish

Directions:

1. Making the White Enchilada Sauce:
   • In a medium saucepan over medium-high heat, melt the butter. Whisk in the flour to create a roux.
   • Slowly pour in the chicken broth while whisking continuously to avoid lumps.
   • Add the diced green chilies, sour cream, and shredded Monterey Jack cheese. Whisk until the sauce starts to thicken, then remove from heat.
2. Preparing the Filling:
   • In a medium-sized bowl, combine the shredded chicken, cream cheese, sour cream, diced green chilies, cumin, and shredded Monterey Jack cheese. Mix until well combined.
3. Assembling the Enchiladas:
   • Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray.
   • Lay a tortilla on a flat surface, then spoon some of the chicken filling onto the tortilla and roll it up. Place the rolled tortilla seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
   • Pour the white enchilada sauce over the rolled tortillas in the baking dish, then sprinkle the remaining shredded Monterey Jack cheese on top.
   • Bake in the preheated oven for 25-30 minutes, or until heated through and the cheese is bubbly.
   • Garnish with chopped cilantro before serving, if desired.

Serving and Storage Tips:

1. Serving Suggestions:
   • Serve these White Chicken Enchiladas hot straight from the oven for maximum flavor and enjoyment.
   • Pair them with your favorite sides such as Spanish rice, refried beans, or a crisp green salad for a complete meal.
   • Add a dollop of sour cream, salsa, or guacamole on top for an extra burst of flavor.
2. Storage Instructions:
   • If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days.
   • To reheat, place individual enchiladas on a microwave-safe plate and heat in 30-second intervals until warmed through.
   • Alternatively, reheat them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated to your liking.
3. Freezing Tips:
   • You can also freeze these enchiladas for future meals. Wrap each enchilada individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container.
   • They can be stored in the freezer for up to 2-3 months.
   • When ready to eat, thaw the enchiladas overnight in the refrigerator before reheating according to the instructions above.

Frequently Asked Questions (FAQs):

1. Can I use store-bought rotisserie chicken for this recipe?
   • Yes, using store-bought rotisserie chicken is a convenient option. Simply shred the chicken and follow the recipe as directed.
2. Can I make these enchiladas ahead of time?
   • Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator until ready to bake. Just remember to add the sauce and cheese right before baking.
3. Can I use corn tortillas instead of flour tortillas?
   • Absolutely! Corn tortillas can be used for a gluten-free option or for a more authentic flavor. Just be sure to warm them up slightly before rolling to prevent cracking.
4. Can I freeze these enchiladas?
   • Yes, these enchiladas freeze well. Wrap them tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.
5. How do I prevent the tortillas from getting soggy?
   • To prevent soggy enchiladas, lightly toast the tortillas in a dry skillet before filling and rolling. This helps to remove excess moisture and keeps the tortillas from becoming too soft during baking.
6. Can I customize the filling to my liking?
   • Absolutely! Feel free to customize the filling by adding ingredients such as black beans, corn, bell peppers, or different types of cheese to suit your taste preferences.
7. What can I serve with these enchiladas?
   • These enchiladas pair well with a variety of sides, including Spanish rice, refried beans, salad, or grilled vegetables. You can also serve them with toppings like salsa, guacamole, and sour cream.
8. Can I make a dairy-free version of this recipe?
   • Yes, you can substitute dairy-free alternatives such as vegan cheese, coconut milk, or cashew cream for the dairy ingredients to make a dairy-free version of these enchiladas.
9. How do I reheat leftover enchiladas?
   • Leftover enchiladas can be reheated in the microwave or oven until warmed through. Cover them with a damp paper towel when reheating in the microwave to prevent them from drying out.
10. Can I make these enchiladas spicy?
    • Absolutely! You can add diced jalapeños, chipotle peppers, or a dash of hot sauce to the filling to add some heat. You can also use pepper jack cheese or a spicier enchilada sauce for an extra kick. Adjust the spice level to your preference.