Have you ever tasted a dish that wraps you in warmth and comfort? Picture this: tender chicken enveloped in soft tortillas, smothered in a rich, creamy sauce, and baked to perfection. That’s exactly what you get with white chicken enchiladas. This dish is not only a feast for the eyes but also a celebration of flavors that will make your taste buds dance.
These white chicken enchiladas are ideal for family gatherings or cozy weeknight dinners. They combine succulent shredded chicken with a velvety sauce infused with spices and cheese, creating an irresistible combination of textures and aromas. As they bake in the oven, the cheesy top layer gets bubbly and golden brown, while the filling remains juicy and flavorful. You’ll find yourself reaching for seconds after every bite.
Why You’ll Love This white chicken enchiladas
- Quick and Easy Preparation: With simple ingredients and straightforward steps, this recipe makes cooking a breeze even on busy nights.
- Perfect for Meal Prep: These enchiladas freeze well, allowing you to prepare them ahead of time for quick lunches or dinners later in the week.
- Customizable Ingredients: Feel free to swap out the protein or add your favorite veggies to tailor the dish to your family’s tastes.
Ingredients for white chicken enchiladas
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: Use about 3-4 chicken breasts; adjust quantity based on servings needed.
- Tortillas: Flour tortillas are best for rolling; opt for large ones to hold more filling.
- Cream of Chicken Soup: This adds creaminess; consider using low-fat versions if desired.
- Sour Cream: Use full-fat sour cream for richness; Greek yogurt can be a lighter alternative.
- Shredded Cheese: A blend of Monterey Jack and cheddar works great for flavor and melting quality.
For the Sauce:
- Chicken Broth: Low-sodium broth enhances flavor without overpowering; adjust salt accordingly.
- Green Chiles: Canned green chiles add subtle heat; choose mild or hot based on preference.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make white chicken enchiladas
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Preheat oven to 350°F (175°C). Grease a baking dish with nonstick spray to prevent sticking.
Step 2: Cook the Chicken
In a pot of boiling water or broth, cook the boneless, skinless chicken breasts until fully cooked (about 15-20 minutes). Shred using two forks once cooled.
Step 3: Prepare the Filling
In a mixing bowl, combine shredded chicken with half of the sour cream, one can of cream of chicken soup, and half of the shredded cheese. Mix until well incorporated.
Step 4: Assemble the Enchiladas
Place some filling into each tortilla, roll them up tightly, and place seam-side down in the prepared baking dish.
Step 5: Make the Sauce
In another bowl, mix remaining cream of chicken soup with green chiles and broth. Pour this mixture evenly over the rolled tortillas.
Step 6: Bake
Sprinkle remaining cheese over top. Bake uncovered in preheated oven for about 25-30 minutes until hot and bubbly.
Transfer to plates and drizzle with additional sauce or garnish as desired.
Tips and Tricks
Here are some helpful tips to ensure the best results for your dish:
- Shred Chicken Efficiently: Using two forks makes shredding cooked chicken quick and easy.
- Use Fresh Ingredients: Opt for fresh spices and herbs when possible to elevate flavor profiles significantly.
- Let It Rest: Allowing your baked enchiladas to rest for about five minutes before serving helps set them better.
Mistakes to avoid
- Using the Wrong Type of Tortillas: Many people opt for flour tortillas instead of corn when making white chicken enchiladas. While both can work, corn tortillas provide a more authentic flavor and texture. They hold up better with the sauce, preventing sogginess. If you’re using flour tortillas, ensure you warm them up properly to prevent tearing. Always choose the right base for your dish to enhance the overall taste.
- Overfilling the Enchiladas: It can be tempting to load your white chicken enchiladas with too much filling. However, overstuffing can lead to messy enchiladas that fall apart during baking. Aim for a moderate amount of filling, usually about two tablespoons per tortilla, allowing them to roll easily. This ensures a perfect balance between tortilla and filling, resulting in a delightful bite every time.
- Skipping the Sauce: A common mistake is neglecting to use enough sauce on top of the white chicken enchiladas before baking. The sauce not only adds moisture but also enhances flavor and helps meld all components together. Be generous when pouring it over your enchiladas and consider adding some cheese on top for an extra layer of deliciousness. This step is crucial to achieving creamy and flavorful results.
Serving Suggestions
This white chicken enchiladas dish is versatile and pairs wonderfully with:
- Mexican Rice: A side of fluffy Mexican rice complements the creamy enchiladas perfectly, bringing a delightful balance to the meal.
- Refried Beans: Creamy refried beans add a rich texture and flavor, making your dining experience even more enjoyable.
- Guacamole and Salsa: Fresh guacamole and zesty salsa enhance the flavors of white chicken enchiladas, providing a refreshing contrast.
FAQs
What are white chicken enchiladas?
White chicken enchiladas are a delicious variation of traditional enchiladas. They feature tortillas filled with shredded chicken, often mixed with cheese and spices, and are smothered in a creamy white sauce. This dish is popular for its rich flavors and comforting textures. It’s perfect for family dinners or gatherings, offering a satisfying meal option that everyone can enjoy.
Can I make white chicken enchiladas ahead of time?
Yes, you can prepare white chicken enchiladas in advance. Assemble the dish up to the baking stage, cover it tightly with plastic wrap or aluminum foil, and refrigerate it for up to 24 hours. When you’re ready to cook, simply remove the cover and bake according to the recipe instructions. This makes it an excellent choice for busy weeknights or meal prepping.
What can I substitute for sour cream in white chicken enchiladas?
If you need a substitute for sour cream in your white chicken enchiladas, consider using Greek yogurt or crème fraîche. Both options provide a similar tangy flavor and creamy texture without compromising taste. Additionally, you can use ricotta cheese or even cashew cream for a dairy-free alternative that still maintains the dish’s richness.
How do I store leftover white chicken enchiladas?
To store leftover white chicken enchiladas, let them cool completely before transferring them to an airtight container. You can refrigerate them for up to three days or freeze them for up to three months. When ready to enjoy again, reheat in the oven at 350°F until heated through. This way, you can savor this delicious meal even after the initial serving.
Conclusion for white chicken enchiladas
In conclusion, white chicken enchiladas offer a delightful combination of flavors that everyone will love. The creamy sauce perfectly complements the tender chicken wrapped in soft tortillas. With easy preparation tips and serving suggestions like Mexican rice or guacamole, this dish stands out as a favorite at any gathering. Making it ahead of time is an excellent way to save effort during busy weeknights while still enjoying a hearty meal. Whether you’re cooking for family or friends, these enchiladas are guaranteed to impress.
Easy White Chicken Enchiladas
- Total Time: 45 minutes
- Yield: Approximately 6 servings 1x
Description
White chicken enchiladas are a comforting and delicious dish that combines tender shredded chicken wrapped in soft flour tortillas, all smothered in a creamy white sauce. Perfect for family gatherings or cozy weeknight dinners, these enchiladas create a delightful culinary experience that will leave you craving more.
Ingredients
- 3–4 boneless, skinless chicken breasts
- Large flour tortillas
- 1 can cream of chicken soup
- 1 cup sour cream
- 2 cups shredded cheese (Monterey Jack and cheddar blend)
- 1 cup low-sodium chicken broth
- 1 can green chiles
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- Cook the chicken in boiling water until fully cooked (15-20 minutes), then shred.
- In a bowl, mix shredded chicken with half the sour cream, one can of cream of chicken soup, and half of the cheese.
- Fill each tortilla with the mixture, roll tightly, and place seam-side down in the baking dish.
- For the sauce, combine remaining cream of chicken soup with green chiles and broth; pour over the rolled enchiladas.
- Top with remaining cheese and bake uncovered for 25-30 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (170g)
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
