Delicious White Chicken Enchiladas: Easily Make in Just 30 Minutes!

Transform your weeknight dinner with these creamy, satisfying White Chicken Enchiladas that bring restaurant flavors straight to your kitchen. This foolproof recipe delivers tender chicken wrapped in soft tortillas and smothered in rich white sauce that will have your family asking for seconds.

Ingredients

• 2 cups cooked chicken breast, shredded
• 8 flour tortillas (8-inch)
• 2 cups Monterey Jack cheese, shredded (divided)
• 1 can (4 oz) diced green chiles
• ¼ cup butter
• ¼ cup all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• ½ tsp cumin
• ½ tsp garlic powder
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped

Timing

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Step-by-Step Instructions

Step 1: Preheat oven to 375°F and grease a 9×13 baking dish.

Step 2: Mix shredded chicken with green chiles and 1 cup cheese in a bowl.

Step 3: Melt butter in saucepan, whisk in flour and cook 1 minute. Gradually add broth, whisking until smooth.

Step 4: Remove from heat, stir in sour cream, cumin, and garlic powder. Season with salt and pepper.

Step 5: Fill each tortilla with chicken mixture, roll tightly, and place seam-down in baking dish.

Step 6: Pour white sauce over enchiladas and sprinkle with remaining cheese.

Step 7: Bake 15 minutes until cheese melts and sauce bubbles. Garnish with cilantro.

Nutritional Information

Per serving (8 servings):

• Calories: 385
• Protein: 28g
• Fat: 22g
• Carbs: 24g

Healthier Alternatives

• Use Greek yogurt instead of sour cream for extra protein
• Substitute whole wheat tortillas for added fiber
• Try reduced-fat cheese to lower calories
• Add diced bell peppers or spinach for extra vegetables

Serving Suggestions

These White Chicken Enchiladas pair perfectly with Spanish rice, refried beans, or fresh guacamole. Serve with a crisp romaine salad and lime wedges for a complete Mexican feast.

Common Mistakes to Avoid

• Overfilling tortillas – causes them to break when rolling
• Not warming tortillas – cold tortillas crack easily
• Making sauce too thick – results in clumpy coverage
• Skipping the rest time – enchiladas need 5 minutes to set before serving

Storing Tips

Store leftover White Chicken Enchiladas in refrigerator for up to 3 days covered with foil. Reheat individual portions in microwave or cover dish and warm in 350°F oven for 15 minutes. Freeze for up to 2 months.

Conclusion

Master these White Chicken Enchiladas for a crowd-pleasing meal that’s both comforting and impressive. Start cooking tonight and bring the flavors of Mexico to your dinner table!

FAQs

Q: Can I make White Chicken Enchiladas ahead of time?
A: Yes! Assemble completely, cover, and refrigerate up to 24 hours before baking. Add 5 extra minutes to cook time.

Q: What’s the best cheese for White Chicken Enchiladas?
A: Monterey Jack melts beautifully, but you can also use a Mexican cheese blend or add cream cheese for extra richness.

Q: How do I prevent my White Chicken Enchiladas from getting soggy?
A: Don’t oversauce the bottom of the pan, and make sure your chicken mixture isn’t too wet before rolling.

Q: Can I use corn tortillas instead of flour?
A: Flour tortillas work best for White Chicken Enchiladas as they’re more pliable and hold up better to the creamy sauce.

Q: How do I know when the enchiladas are done baking?
A: The cheese should be melted and lightly golden, with the sauce bubbling around the edges, typically after 15 minutes at 375°F.