White Chicken Enchiladas

When you’re craving a comforting dish that brings a bit of warmth and spice to your dining table, look no further than White Chicken Enchiladas. This creamy, cheesy delight is not just a meal; it’s an experience that wraps you in its flavorful embrace. With tender chicken, melted cheese, and a rich, zesty sauce, these enchiladas are perfect for family gatherings, weeknight dinners, or when you want to impress guests without spending all day in the kitchen. Readers will love this dish not only for its deliciousness but also for the way it brings everyone together, making each bite a memorable moment.

These White Chicken Enchiladas can be tailored to suit any occasion. Whether you’re hosting a cozy dinner party or enjoying a casual meal with your family, this recipe is sure to shine. With every bite, the combination of creamy texture and spicy notes will have you reaching for seconds, as everyone delights in the comforting and scrumptious flavors.

This is what the finished dish looks like when perfectly baked.

Ingredients

• 2 cups boneless skinless chicken breasts
• 2.5 cups shredded Monterey Jack cheese (or Pepper Jack cheese)
• 5 ounces cream cheese
• 2 teaspoon garlic powder
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon taco seasoning
• 2 cups chicken broth
• 1 cup sour cream
• 4 ounces canned diced green chilies
• 10 soft flour tortillas

Here’s a glimpse of the ingredients, ready for preparation.

Directions

1. Cook the chicken using your preferred method: boil, bake, or use a rotisserie chicken. Once the chicken is cooked, preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish.
2. In a bowl, shred the cooked chicken with a fork if necessary. Add 3/4 cup of the shredded Monterey Jack cheese or Pepper Jack cheese, garlic powder, and cream cheese to the bowl. Mix well until everything is combined.
3. In a saucepan, melt the butter over medium heat. Stir in the flour and taco seasoning, cooking for one minute.
4. Gradually add 2 cups of chicken broth, whisking until smooth. Add 1/2 cup of shredded cheese and continue heating until the mixture is thick and bubbly.
5. Stir in the sour cream and diced green chilies; do not bring to a boil. Remove the pot from heat.
6. For each tortilla, spoon the chicken and cheese mixture inside. Roll the tortillas and place them seam-side down in the prepared baking dish.
7. Pour the sauce over the enchiladas, topping with the remaining cheese.
8. Bake for 22 minutes, then switch to high broil for an additional 3 minutes to brown the cheese.

Tips & Variations

• Ingredient Substitutions: Swap out the chicken for shredded turkey or even sautéed vegetables for a vegetarian version.
• Optional Variations: Consider adding black beans or corn for added texture and flavor. You can also spice it up by adding jalapeños if you like some heat.
• Storage or Reheating Tips: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees F until warmed through, or microwave individual portions.

Recipe Information

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes
• Servings: 6
• Difficulty level: Easy

This is a placeholder for an image of the finished or in-progress dish.