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White Chicken Enchiladas turn simple ingredients into a comforting feast that'll warm up any dinner table. Wrapping juicy shredded chicken in soft tortillas and covering them with a creamy, homemade sauce makes an amazing dish I can't help adding to my monthly cooking lineup. I've tweaked this recipe during countless family meals, playing with the flavors until I got that perfect creamy-savory mix just right.
I've lost count of how many visitors have begged for this recipe after just one taste. Even my daughter, who normally stays away from unfamiliar foods, now asks me to make these enchiladas at least twice every month.
Key Ingredients
- Flour tortillas: Go for the newest ones at your store; they'll fold better and stay softer while cooking
- Monterey jack cheese: Grating it yourself helps it melt way smoother than the bagged stuff and gives you that awesome stretchy cheese effect
- Shredded chicken: I like using thighs because they stay juicier and have more flavor
- Green chilies: They add a nice warmth without too much heat; try to find ones with no extra salt
- Sour cream: The full-fat kind makes the sauce extra creamy and won't break apart during baking
- Butter and flour: They start our sauce off right and make sure it turns out silky-smooth
- Green onions: Their light, crisp taste cuts through all the richness just right
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Simple Cooking Steps
- Step 1:
- Get your oven hot at 350°F (177°C). Give your 9x13-inch baking dish a good spray, making sure you don't miss those corners where sauce likes to stick.
- Step 2:
- In a big bowl, mix your shredded chicken with 1 cup of cheese. This makes sure every enchilada has cheese running through it.
- Step 3:
- Make your tortillas easier to work with by warming them for about 15 seconds in the microwave. Wrap them in slightly damp paper towels to keep them from drying out.
- Step 4:
- In a large skillet over medium heat, melt the butter until it bubbles but doesn't turn brown. Add the flour while whisking so it forms a smooth mix.
- Step 5:
- Slowly add the chicken broth and keep whisking. Cook until it gets thick enough to stick to the back of your spoon.
- Step 6:
- Take the sauce off the heat and cool it for about 5 minutes before you mix in the sour cream and green chilies. This stops the sour cream from breaking apart.
- Step 7:
- Time to roll your enchiladas: Put about 1/3 cup of your chicken-cheese mix along one side of each tortilla, roll them up tight, and place them in your dish with the seam facing down.
- Step 8:
- Pour your creamy sauce all over the rolled enchiladas. Make sure to cover the ends so they don't dry out.
- Step 9:
- Sprinkle the rest of your cheese on top to get that perfect golden crust.
The green chilies are what my family really loves about this dish. I still remember when I first added extra - my husband couldn't stop raving about how it made the whole meal better without making it too hot for our kids.
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Handy Cooking Advice
After cooking this meal for years, I've come to love how it works just as well for everyday family dinners as it does for special gatherings. The mix of tender chicken, smooth sauce, and melty cheese creates something really special that has everyone asking for seconds.
Frequently Asked Questions
- → Can I use store-bought chicken?
- Definitely, rotisserie chicken is a quick and easy option!
- → How do I make this dish hotter?
- Try medium or spicy green chilies, or toss in some cayenne pepper.
- → What pairs well with this dish?
- Add some beans, Spanish rice, or a crisp green salad for sides.
- → Why should the sauce cool before adding sour cream?
- This keeps the sour cream from curdling or breaking in the sauce.
- → Can I prepare these in advance?
- For sure! Put them together ahead of time, then bake when you’re ready.