White Chicken Enchiladas Recipe

White Chicken Enchiladas Recipe

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This recipe offers a creamy and flavorful twist on traditional enchiladas. The white sauce adds a richness that complements the savory chicken filling.

Ingredients:

  • For the Filling:
    • 2 lbs boneless, skinless chicken breasts, cooked and shredded
    • 1 (10 ounce) can diced tomatoes and green chilies, undrained
    • 1 (10 ounce) can cream of chicken soup
    • 1/2 cup chopped onion
    • 1/4 cup chopped green bell pepper
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon chili powder
    • Salt and pepper to taste
  • For the White Sauce:
    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 1/2 cups milk
    • 1/2 cup heavy cream
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
  • Other Ingredients:
    • 12 corn tortillas
    • 1 cup shredded Monterey Jack cheese
    • 1/2 cup shredded cheddar cheese

Instructions:

  1. Make the Filling:
    • In a large bowl, combine shredded chicken, diced tomatoes and green chilies, cream of chicken soup, onion, green pepper, garlic powder, chili powder, salt, and pepper. Mix well.
  2. Make the White Sauce:
    • Melt butter in a saucepan over medium heat.
    • Whisk in flour and cook for 1 minute, stirring constantly.
    • Gradually whisk in milk and heavy cream until smooth.
    • Bring to a simmer, stirring constantly, until the sauce thickens.
    • Season with salt and pepper.
  3. Assemble the Enchiladas:
    • Preheat oven to 350°F (175°C).
    • Lightly grease a 9×13 inch baking dish.
    • Warm tortillas briefly in the microwave or by placing them in a single layer in a large skillet over low heat until pliable.
    • Spoon about 1/4 cup of the chicken filling down the center of each tortilla.
    • Roll up tightly and place seam-side down in the prepared baking dish.
  4. Top and Bake:
    • Pour the white sauce evenly over the enchiladas.
    • Sprinkle with Monterey Jack and cheddar cheese.
    • Bake for 20-25 minutes, or until the cheese is melted and bubbly and the filling is heated through.
  5. Serve:
    • Let the enchiladas stand for a few minutes before serving.
    • Garnish with chopped cilantro or green onions, if desired.

Tips:

  • For extra flavor, add a pinch of cumin or smoked paprika to the filling.
  • You can use any type of cheese you prefer.
  • If you don’t have heavy cream, you can use all milk.
  • For a spicier dish, add more diced green chilies or a pinch of cayenne pepper.

Enjoy your delicious White Chicken Enchiladas!

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