Craving a comforting yet flavorful meal that's surprisingly easy to make? Look no further than these creamy, dreamy White Chicken Enchiladas! This recipe skips the traditional red sauce for a lighter, brighter alternative, resulting in a dish that's both satisfying and sophisticated. Tender chicken, a luscious white sauce, and melty cheese all combine within warm corn tortillas for a taste sensation that will quickly become a family favorite. Forget complicated techniques and lengthy prep times; this recipe is designed for busy weeknights, delivering restaurant-quality results without the fuss.
This simplified approach doesn't compromise on flavor; instead, it enhances the natural taste of each ingredient. We'll achieve perfect creamy texture with simple pantry staples, and the step-by-step instructions make it easy to follow along, even for beginner cooks. Ready to transform simple ingredients into a culinary masterpiece? Let's dive into the detailed, easy-to-follow recipe below!
Tools Needed
- Small saucepan
- Whisk
- Baking dish
- Frying pan
Ingredients
- Butter: 3 tablespoons
- Onion: 1/4
- All-purpose flour: 3 tablespoons
- Chicken broth: 3 cups
- Green enchilada sauce: 10 ounces
- Sour cream: 8 ounces
- Cream cheese: 4 ounces
- Crema Mexicana (or Media Crema): 1 cup
- Salt
- Rotisserie chicken
- Garlic salt
- Onion powder
- Paprika
- Black pepper
- Cumin
- Diced green chilies
- Tortillas
- Cheese (e.g., Queso Oaxaca)
- Cilantro
- Purple onion
- Avocado
Step-by-Step Instructions
Step 1. Prepare the Creamy Enchilada Sauce
- In a small saucepan over medium heat, melt butter. Add onion and cook for 2 minutes.
- Add flour and whisk for 30 seconds. Gradually whisk in chicken broth.
- Stir in green enchilada sauce, sour cream, and cream cheese; whisk until the cream cheese is melted.
- Add Crema Mexicana, salt, and simmer until thickened. Adjust seasoning as needed.
Step 2. Prepare the Chicken Filling and Tortillas
- Lightly fry tortillas until blistered (about 10 seconds each).
- Preheat oven to 350°F (175°C). Shred rotisserie chicken and season with garlic salt, onion powder, paprika, black pepper, cumin, and diced green chilies.
Step 3. Assemble and Bake the Enchiladas
- Dip each tortilla in sauce, add cheese, onion (optional), chicken filling, and roll. Place in a baking dish.
- Top with remaining sauce and cheese. Add cilantro.
- Bake for 10 minutes, or until cheese is melted.
Step 4. Serve and Enjoy
- Serve with purple onion and avocado (optional).
Read more: Delicious Nicaraguan Enchiladas: A Leftover Recipe
Tips
- You can use salted or unsalted butter.
- If you don't have rotisserie chicken, cook your own.
- Add diced habanero for spicier enchiladas.
Nutrition
- Calories: 600-800
- Fat: 35-50g
- Carbs: 50-70g
- Protein: 30-40g
FAQs
1. Can I use leftover cooked chicken?
Absolutely! Shredded leftover chicken works perfectly, saving you prep time.
2. What kind of cheese is best for this recipe?
Monterey Jack, Colby Jack, or a Mexican blend all melt beautifully and add great flavor.
3. Can I make these ahead of time?
Yes! Assemble the enchiladas and cover them in the refrigerator. Bake when ready, adding a few extra minutes to the baking time.
These easy white chicken enchiladas are a guaranteed crowd-pleaser, perfect for a weeknight dinner or a casual gathering. The creamy sauce and tender chicken create a flavor combination that's both comforting and irresistible. Enjoy this delicious and simple recipe, and don't forget to share it with your friends and family!