There’s something about cozying up with a plate of White Chicken Enchiladas that just warms my heart. These delightful rolls filled with tender chicken, wrapped in soft tortillas, and drizzled with a creamy white sauce are truly a comfort food staple in my home. I remember the first time I tried them at a local Mexican restaurant; I was so smitten that I couldn’t resist asking the chef for the recipe. Well, I might not have gotten the exact recipe, but I went home and created my own version that I swear by!
What makes these enchiladas extra special for me is the fact that they’re perfect for any occasion—whether it’s a weeknight dinner, a gathering with friends, or even a celebratory feast. Plus, they’re super easy to whip up! Let me share with you how to create this tasty dish that will have everyone asking for seconds!
What’s in White Chicken Enchiladas?
Chicken: Shredded or diced chicken breast is essential for these enchiladas. I often use rotisserie chicken for convenience, but grilled or poached works well too!
Tortillas: Corn tortillas are traditional, but I prefer flour tortillas for their softness and ability to hold the delicious filling without tearing. Choose small or medium-sized tortillas, depending on your personal preference.
Cream of Chicken Soup: This creamy base helps bind all the flavors together. I love using a low-sodium version to keep things a bit healthier.
Sour Cream: A dollop of sour cream added to the sauce gives it that velvety texture that perfectly complements the chicken.
Green Chiles: These add a zesty kick and a lovely depth of flavor. Canned diced green chiles are quick and easy to toss in, or you can roast your own for a smoky touch.
Cheese: I usually go for a combo of Monterey Jack and cheddar cheese, providing a creamy and delicious topping that melts beautifully.
Is White Chicken Enchiladas Good for You?
Ah, the million-dollar question! Well, these enchiladas do have some nutritious aspects.
Chicken: Packed with protein, chicken is great for muscle repair and keeping you feeling full longer—just what we want after a long day!
Sour Cream: While it provides creaminess, it can also be high in fat. I recommend opting for a light version or using Greek yogurt instead for a healthier twist!
Cheese: Cheese is another source of calcium and protein, but it’s also rich in saturated fat. Moderation is key here, so sprinkle it on generously, but perhaps not overly liberally!
For those watching their sodium intake, using low-sodium canned products and unsalted broth can help keep this dish on the healthier side.
Ingredients List
– 2 cups shredded cooked chicken (rotisserie works great!)
– 8 small flour tortillas
– 1 can (10.5 oz) cream of chicken soup (low-sodium preferred)
– 1 cup sour cream (or Greek yogurt)
– 1 can (4 oz) diced green chiles, drained
– 1 cup shredded Monterey Jack cheese
– 1 cup shredded cheddar cheese
– 1/2 teaspoon garlic powder
– 1/2 teaspoon cumin
– Optional: Chopped cilantro for garnish
*Serves 4-6 people, depending on how hungry everyone is!*
How to Make White Chicken Enchiladas?
1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the shredded chicken, half of the Monterey Jack cheese, diced green chiles, garlic powder, and cumin. Mix well.
3. In a separate bowl, combine the cream of chicken soup and sour cream.
4. Spread 1/4 of the soup mixture on the bottom of the greased baking dish.
5. Take a tortilla, scoop a generous amount of the chicken filling, roll it up tightly, and place it seam-side down in the baking dish. Repeat with the rest of the tortillas.
6. Once all the tortillas are in the dish, pour the remaining soup mixture over the top. Sprinkle the rest of the cheeses evenly on top.
7. Bake in the preheated oven for 20-25 minutes or until bubbly and golden brown.
8. If desired, garnish with chopped cilantro before serving.
9. Serve hot and enjoy with your favorite toppings like avocado, salsa, or additional sour cream.
Serving Suggestions for Extra Yumminess!
Want to take your enchiladas up a notch? Pair them with a fresh side salad, or rice and beans. I adore serving them alongside a zesty corn salad to balance out the creaminess. And don’t forget a refreshing drink—margaritas, anyone?
You can also switch things up by varying the proteins. Shredded pork or black beans can make for a fantastic alternative to chicken.
So there you go—creamy, cheesy, and oh-so-delish White Chicken Enchiladas that will steal the show at your dinner table! I can’t wait for you to try them. I promise they’ll become a favorite just like they did in my home. Don’t forget to let me know how yours turn out! Happy cooking!