Introduction
When it comes to comforting meals that bring everyone around the table, nothing quite compares to a warm plate of enchiladas. These creamy White Chicken Enchiladas are the perfect blend of tender chicken, tangy sour cream, and gooey cheese, all wrapped in soft flour tortillas. Each bite is like a cozy hug, making them an ideal dish for any night of the week—or even for special occasions. The combination of flavors creates a burst of deliciousness that will have your family asking for seconds!
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 8 flour tortillas
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped green onions for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 enchiladas
Directions and Instructions
- Start by preheating your oven to 350°F (175°C). This ensures that your enchiladas will bake to perfection.
- In a large mixing bowl, combine the shredded chicken, sour cream, half of the cheddar cheese, half of the Monterey Jack cheese, garlic powder, onion powder, salt, and pepper. Mix everything together until well blended and creamy.
- Gently warm the flour tortillas in the microwave or on a skillet for a few seconds. This makes them more pliable and easier to roll without tearing.
- Now comes the fun part! Spoon a generous portion of the chicken mixture onto each tortilla, roll them up snugly, and place them seam-side down in a greased baking dish.
- In a separate bowl, whisk together the cream of chicken soup and chicken broth until the mixture is smooth and well combined.
- Pour the creamy soup mixture evenly over the rolled enchiladas in the baking dish, ensuring each one is coated in that luscious sauce.
- Sprinkle the remaining cheddar and Monterey Jack cheese generously on top of the enchiladas for that melty goodness.
- Place the baking dish in the preheated oven and bake for 20-25 minutes. You’ll know they’re ready when the cheese is bubbly and the top is delightfully golden brown.
- Once done, take them out of the oven and let them cool for a few minutes. Garnish with chopped green onions for a fresh pop of color and flavor before serving.
Notes or Tips
For an added kick, consider mixing in some diced jalapeños or a dash of hot sauce to the chicken mixture. You can also substitute the cooked chicken with shredded turkey or even beans for a vegetarian option. These enchiladas freeze beautifully, so make a double batch and save some for a busy night!
Cooking Techniques
This recipe showcases some classic cooking techniques like gentle mixing to combine flavors and the art of rolling tortillas. Warming the tortillas before rolling is key to maintaining their integrity, and adding a creamy sauce not only enhances flavor but also keeps the enchiladas moist during baking.
FAQ
Can I use corn tortillas instead of flour?
Yes, corn tortillas can be used, but you might want to warm them up a bit more to prevent them from breaking while rolling.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I make these spicy?
Absolutely! Adding some diced green chilies to the chicken mixture or serving them with your favorite salsa can give your enchiladas a nice spicy kick.
Conclusion
These White Chicken Enchiladas are not just a meal; they are an experience that promises warm, comforting flavors sure to bring joy to any dinner table. With simple ingredients and easy steps, you can create a dish that feels like it’s straight from a Mexican kitchen. So gather your loved ones, serve up these cheesy enchiladas, and get ready for smiles and satisfied appetites!