Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas: A Delicious Delight

If you’re on the hunt for a comforting and flavorful dish that brings the taste of Mexico to your dining table, look no further than creamy white chicken enchiladas. This delectable recipe combines tender shredded chicken, a luscious creamy sauce, and soft corn tortillas, creating an irresistible meal that’s ideal for any occasion. Whether you’re gathering family for dinner or hosting a casual get-together with friends, these enchiladas are sure to impress!

Ingredients

For the Enchiladas:

  • 3 cups cooked chicken, shredded (rotisserie chicken works great)
  • 8-10 corn tortillas
  • 1 cup shredded cheese (Monterey Jack or cheddar)
  • 1/2 cup chopped green onions (for garnish)

For the Creamy Sauce:

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (10 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup diced green chilies (optional)

Instructions

Step 1: Prepare the Chicken Filling

  1. In a large bowl, combine the shredded chicken and half of the shredded cheese. If you’re using green chilies, you can add them at this stage for an extra kick.
  2. Mix well and set aside.

Step 2: Make the Creamy Sauce

  1. Heat olive oil in a saucepan over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
  2. Stir in the cream of chicken soup, sour cream, chicken broth, cumin, chili powder, salt, and pepper. Cook until everything is well combined and warmed through, about 5 minutes.
  3. Reserve about 1 cup of the sauce for topping the enchiladas, and pour the remaining sauce over the chicken mixture, stirring to combine.

Step 3: Assemble the Enchiladas

  1. Preheat your oven to 350°F (175°C).
  2. Lightly grease a 9×13-inch baking dish.
  3. Take a corn tortilla, place a generous spoonful of the chicken mixture in the center, and roll it up tightly. Place the rolled enchilada seam-side down in the baking dish.
  4. Repeat this process with the remaining tortillas and filling.
  5. Once all enchiladas are in the dish, pour the reserved creamy sauce evenly over the top and sprinkle with the remaining cheese.

Step 4: Bake

  1. Cover the baking dish with aluminum foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden.

Step 5: Serve

  1. Once finished, let the enchiladas cool for a few minutes before serving.
  2. Garnish with chopped green onions and serve hot with a side of rice or beans.

Conclusion

These creamy white chicken enchiladas are more than just a meal; they’re a testament to the joy of home-cooked comfort food. With layers of flavor and a smooth, creamy texture, they’re sure to become a staple in your culinary repertoire. Whether you’re serving them for a weeknight dinner or a special occasion, these enchiladas bring warmth and satisfaction with every bite. Enjoy!