White Chicken Enchiladas

Oh, the joy of biting into a savory White Chicken Enchilada! Each bite a blend of creamy, cheesy, and oh-so-delicious goodness. White Chicken Enchiladas, an exceptionally comforting food, is good for virtually any occasion. Got a potluck coming up? Whip up a batch. Need cozy a weekend dinner? White Chicken Enchiladas got you covered. Trust me, your tastebuds will rejoice.

With a creamy white sauce and zesty green chilies, cheesy White Chicken Enchiladas bring the classic Mexican dish to an entirely new level. Add some tender shredded chicken, and you’ve got a heartwarming meal that you’d want to have over and over again. The best part is, it’s easy to make, and I bet you’re gonna love it. But don’t just take my word for it, let’s dive in and cook up some goodness.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Servings: 8 enchiladas
• Yield: 4 servings

Ready to cook up a storm? Let’s get to the recipe!

Ingredients & Equipment You’ll Need

• 10 soft taco shells
• 2 cups shredded cooked chicken
• 2 cups shredded Monterrey Jack cheese
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 can diced green chiles

Equipment:

• 1 large baking dish
• 1 medium saucepan

The shredded Monterrey Jack cheese is what gives our enchiladas their creamy, yummy bite. Don’t forget the green chilies; they add a tinge of spice that just makes the dish! If you’re not into chicken, you could replace it with turkey, beef or even portobello mushrooms for a vegetarian version. You good to go? Aye, let’s roll up our sleeves and get cooking!

How To Make White Chicken Enchiladas

1. First things first, preheat your oven to 350 degrees and grease your baking dish. Spread a bit of the cheese and some chicken onto a taco shell, roll it up and place it in the dish. Repeat this with all of your shells.
2. Next up, we���re going to make the sauce. Melt the butter in your saucepan, stir in the flour, and cook for a couple of minutes to remove the raw flour taste. Then add in the broth and keep stirring until the mixture gets all thick and lovely.
3. Now you reduce the heat and mix in the sour cream and chilies. Keep on stirring till everything blends together perfectly.
4. Finally, pour this sauce over your enchiladas, sprinkle the rest of the cheese on top, and pop it all into the oven for about 20 minutes. After that, broil until the top gets nicely browned and you���re done! Enjoy your delicious White Chicken Enchiladas!

Tips For The Best Results

• Grate your own cheese for the best melting results.
• Use freshly cooked chicken for utmost flavor.
• Always pre-roll your enchiladas to ensure they���re equally filled.

Storage Tips

• Leftover enchiladas can be stored in an airtight container in the fridge for up to three days.
• You can also freeze them for up to 3 months. Just be sure to wrap them up tight!

Frequently Asked Questions

Q: Can I use flour tortillas instead of taco shells?
A: Absolutely! It’s just a matter of personal preference.

Q: Can I freeze White Chicken Enchiladas?
A: Sure can! They freeze really well. Just make sure to thaw overnight in the fridge before reheating.

Q: What if I don���t have Monterrey Jack cheese?
A: Any melting cheese would work. Cheddar or mozzarella are great alternatives.

Q: How spicy is this dish?
A: The spice level depends on the green chilies. If you use mild chilies, the dish isn’t spicy at all.

Q: Can I add veggies to the dish?
A: Absolutely! Just chop ’em up and add them in when you’re cooking the chicken.

Nutritional Facts of White Chicken Enchiladas

Each serving has approximately 458 calories, 32g of protein, 21g of carbs, and 27g of fat. This dish also provides a good source of calcium and Vitamin A.

And there we have it ��� mouthwatering White Chicken Enchiladas! This dish is absolutely amazing. Creamy, cheesy, and easy to make- it���s a winner all the way. Serve it up with a side of zesty salsa and some freshly chopped coriander, and you’ve got yourself a Mexican fiesta! Enjoy!