The Best White Chicken Enchiladas Recipe
If you ever crave comfort food, if you ever feel the need to eat something creamy and cheesy, these white chicken enchiladas will hit the spot. They are simply the best enchiladas ever! My recipe is a simple, fool proof recipe that you’ll love and want to make over and over again. Enchiladas are one of my favorite things to eat whenever I go to a Mexican restaurant. What am I saying, enchiladas are one of favorite dish ever, period! This is an old recipe I’ve had for years and been making forever because enchiladas truly are my comfort food. It’s the sauce that’s so good it makes me lick my plate clean. It’s a sour cream based sauce that’s super easy to make and ready in 5 minutes. This will be a meal that your kids would run to the dinner table for, not only them but you as well. Totally a crowd pleaser.
Chicken Breasts – You will need some already cooked and shredded chicken breasts for this recipe. You could also use rotisserie chicken if you like. Green Enchilada Sauce – I used canned green enchilada sauce to keep this recipe simple. Mozzarella Cheese – For this recipe, I like mozzarella cheese. Monterey Jack cheese or pepper jack cheese is also a yummy choice, but whatever shredded cheese that you have on hand can work. Flour Tortillas – Both flour and corn tortillas are options. I just prefer to use flour. Parsley – Used as a garnish to finish the enchiladas and add a layer of fresh herb flavor. You can also use cilantro as well.
Butter – Always use unsalted butter unless a recipe calls for salted. Doing so helps to control the level of sodium. Flour – Simple all-purpose flour is all you need to thicken the white sauce. Chicken Broth – I prefer to use low-sodium broth to ensure that my sauce doesn’t turn out too salty. Green Chiles – These chiles are on the mild side, so you don’t have to worry about using the whole can. They add a lot of yummy flavor. Sour Cream – Adds richness and creaminess to the white sauce. Mozzarella Cheese – Makes the enchiladas cheesy. You can use other types of cheese. Just make sure they melt as well as mozzarella cheese.
This is a super easy method of making enchiladas with very little effort. You can use any type of chicken and green enchilada sauce. You are going to love this recipe! To begin, you need to preheat your oven temperature to 350°F (177°C) so that it’s already hot once the enchiladas are assembled. Then spray a baking dish with cooking spray and set it aside for now. Now, let’s prep the chicken to fill the enchiladas. To do this, combine the shredded chicken together with one cup of the mozzarella cheese and green enchilada sauce in a medium bowl. Do your best to evenly distribute the chicken and cheese in the mixture. You’ll need to use your hands for this step, but it’s really easy. Take a tortilla, top it with about ¼ cup of the chicken mixture, and then roll it up. Now, place the formed enchilada in the prepared baking dish seam side down and continue on with the other tortillas until they are all filled and rolled. You should have enough of the chicken mixture to make 6 enchiladas. Once the enchiladas are formed, you can make the white sauce. First, melt the butter in a saucepan over medium heat. Next, whisk in the flour and cook it for a minute to make a roux. Then pour in the chicken broth and whisk until smooth. Now, let the sauce cook for about 2 to 3 minutes or until it becomes thick and bubbly. Then stir in the sour cream and green chiles. Finally, remove the sauce from the heat, give it a taste, and season it with salt and pepper if needed. With the enchiladas formed and the sauce made we are about done! Just evenly pour the white sauce over the enchiladas and top with the remaining cheese. Now, transfer the enchiladas to the preheated oven and bake them for about 22 to 25 minutes or until they begin to brown on top and the sauce is bubbly. Then to finish, garnish them with a bit of parsley or cilantro and serve immediately.
Corn Vs Flour Tortillas Enchiladas
I think this comes down to a personal preference. I personally like flour tortillas, however if you’re looking for a bit healthier meal, then I suggest going with corn tortillas because flour tortillas may contain refined flours and lard. The texture of the enchiladas can also differ based on which tortillas you use. Flour tortillas can made the enchiladas have a more doughy texture, which doesn’t bother me. So use whatever you prefer.
What To Serve With Chicken Enchiladas
I personally prefer to serve these on their own, sometimes with some avocado slices and some chopped tomatoes. You can also serve them with some guacamole and chips or along with some Mexican rice.
Storage
You can store leftover white chicken enchiladas in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months! To reheat, just cover them and pop them in the microwave on medium power for a few minutes or put them in the oven at 350°F (176°C) for about 10 minutes. If the enchiladas have been frozen you will need to bake them for about 20 to 25 minutes or let them thaw out in the fridge overnight before reheating.
Other Delicious Recipes To Try
Quick and Easy Green Chile Chicken Enchilada Casserole Easy Chicken Enchilada Casserole Enchilada Meatball Bake Homemade Enchilada Sauce Chicken Enchilada Rice Casserole
