White Chicken Enchiladas: Creamy and Flavorful Tex-Mex Delight
Satisfy your Tex-Mex cravings with these delicious White Chicken Enchiladas! Packed with tender chicken, creamy cheese, and a flavorful white sauce, these enchiladas are sure to become a family favorite. Whether served for a weeknight dinner or a special occasion, this dish is guaranteed to impress. Let's dive into the recipe and create a meal that's as comforting as it is flavorful!
Ingredients:
For the White Sauce:
- - 3 tablespoons unsalted butter
- - 3 tablespoons all-purpose flour
- - 2 cups chicken broth
- - 1 cup sour cream
- - 1 can (4 ounces) diced green chilies
- - 1 teaspoon ground cumin
- - 1/2 teaspoon garlic powder
- - Salt and pepper, to taste
- For the Enchiladas:
- - 2 cups cooked shredded chicken
- - 8 small flour tortillas
- - 2 cups shredded Monterey Jack cheese
- - 1/4 cup chopped fresh cilantro (optional, for garnish)
- - Sliced jalapenos, diced tomatoes, and avocado slices (for serving)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick cooking spray.
2. Make the White Sauce:
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until golden brown and fragrant.
- Gradually whisk in the chicken broth, stirring constantly to prevent lumps from forming.
- Cook the sauce until thickened, about 5 minutes, stirring occasionally.
- Remove the saucepan from the heat and stir in the sour cream, diced green chilies, ground cumin, garlic powder, salt, and pepper. Mix until well combined. Set aside.
3. Assemble the Enchiladas:
- In a large mixing bowl, combine the shredded chicken and 1 cup of the shredded Monterey Jack cheese. Mix until evenly distributed.
- Place a spoonful of the chicken mixture onto each flour tortilla, then roll them up tightly and place them seam side down in the prepared baking dish.
4. Pour the Sauce:
- Pour the prepared white sauce evenly over the top of the assembled enchiladas, covering them completely.
5. Add Cheese and Bake:
- Sprinkle the remaining shredded Monterey Jack cheese over the top of the enchiladas.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
6. Serve:
- Remove the foil from the baking dish and garnish the enchiladas with chopped fresh cilantro, if desired.
- Serve the White Chicken Enchiladas hot, with sliced jalapenos, diced tomatoes, and avocado slices on the side.
with these creamy and flavorful White Chicken Enchiladas. It's a Tex-Mex delight that will have everyone coming back for seconds!