– **Title**: White Chicken Enchiladas
– **Ingredients**:
– 2 cups cooked shredded chicken
– 1 cup sour cream
– 1 cup cream of chicken soup
– 1 cup shredded Monterey Jack cheese
– 1 cup shredded cheddar cheese
– 1/2 cup green chilies, diced (canned or fresh)
– 8 small flour tortillas
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
– **Instructions**:
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the shredded chicken, half of the Monterey Jack cheese, half of the cheddar cheese, sour cream, cream of chicken soup, garlic powder, onion powder, diced green chilies, salt, and pepper. Mix until well combined.
3. Lightly grease a 9×13 inch baking dish with olive oil.
4. Take a flour tortilla and spoon approximately 1/4 cup of the chicken mixture onto the center. Roll the tortilla tightly to enclose the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
5. Once all rolled, pour any remaining chicken mixture over the enchiladas in the dish.
6. Sprinkle the remaining Monterey Jack and cheddar cheese on top of the enchiladas.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let it rest for 5-10 minutes before serving.
9. Garnish with fresh cilantro if desired and serve warm. Enjoy your delicious white chicken enchiladas!
Key Ingredients & Substitutions
Shredded Chicken: Cooked chicken is essential for filling. You can use rotisserie chicken for ease, or even leftover chicken. For a vegetarian option, try black beans or sautéed mushrooms instead.
Sour Cream: This adds creaminess and tang. Greek yogurt is a great substitute if you want a healthier twist, or use cream cheese for a richer texture.
Cream of Chicken Soup: It adds depth to the dish. If you’re avoiding cream soups, opt for a homemade version or use a can of cream of mushroom soup for a different but delightful flavor.
Monterey Jack Cheese: The go-to cheese here for melting goodness. If unavailable, use cheddar or a Mexican blend. For a lighter option, reduced-fat cheese works well too.
Flour Tortillas: Soft tortillas are key. Consider whole wheat tortillas for a healthier touch, or corn tortillas for a gluten-free option.
How Do I Ensure My Enchiladas Are Perfectly Rolled?
Rolling enchiladas can be tricky, but with a few tricks, you’ll master it! Here’s how:
- Warm the tortillas slightly in the microwave to make them more pliable. This helps prevent cracking.
- Don’t overfill! Just two to four tablespoons of the chicken mixture per tortilla keeps them neat and easy to roll.
- Wrap tightly but not too tight to avoid tearing the tortilla.
- Place seam-side down in the baking dish to keep them together during baking.
This technique helps keep your enchiladas intact and allows the filling to stay inside while baking. Enjoy your cooking adventure!
How to Make White Chicken Enchiladas?
Ingredients You’ll Need:
For The Filling:
- 2 cups cooked chicken, shredded
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded Monterey Jack cheese
- 8 small flour tortillas
For The Sauce:
- 1 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cumin
- Salt and pepper to taste
For Garnish:
- Chopped fresh cilantro (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 25-30 minutes to bake, so plan for around 40 minutes total. You’ll mix up the filling, roll it in tortillas, and pop it in the oven. Simple to follow and absolutely delicious!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will give it a nice warm-up while you prepare the enchiladas.
2. Prepare the Filling:
In a mixing bowl, combine the shredded chicken, 1/2 cup of sour cream, 1/2 cup of cream of chicken soup, 1/2 cup of shredded Monterey Jack cheese, garlic powder, onion powder, cumin, salt, and pepper. Mix everything well until it’s nicely combined. This will be the tasty filling for your enchiladas!
3. Fill the Tortillas:
Take each tortilla and spoon about 1/4 cup of the chicken mixture onto it. Roll them up carefully, and place each rolled tortilla seam-side down in a greased 9×13 inch baking dish. Repeat this until all the tortillas are filled and in the dish.
4. Make the Sauce:
In a separate bowl, mix the remaining sour cream, cream of chicken soup, and chicken broth until smooth. This will be the sauce that makes your enchiladas creamy and delicious. Pour this sauce evenly over the rolled tortillas in the baking dish.
5. Add Cheese:
Now, sprinkle the remaining shredded Monterey Jack cheese over the top of the enchiladas. This will create a lovely cheesy crust as it bakes!
6. Bake:
Place the baking dish in the preheated oven and bake for 25-30 minutes. You want the enchiladas to be hot, bubbly, and for the cheese to melt and turn lightly golden brown.
7. Serve and Enjoy:
Once they’re done baking, carefully remove them from the oven. Let them cool slightly, then garnish with chopped fresh cilantro if you like. Now, they are ready to serve. Enjoy your delicious white chicken enchiladas!
Can I Use Leftover Rotisserie Chicken?
Absolutely! Leftover rotisserie chicken is perfect for this recipe. Just shred it and mix it with the other ingredients as directed. It’ll save you time and add great flavor!
What Can I Use Instead of Cream of Chicken Soup?
If you’re looking for a substitute, you can use homemade cream of chicken soup made from scratch, or opt for cream of mushroom soup for a different flavor. You can also try a non-dairy option like coconut cream or cashew cream for a lactose-free version.
How Do I Store Leftovers?
Store any leftover enchiladas in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe container for up to 3 months. To reheat, simply bake them at 350°F (175°C) until warmed through.
Can I Make This Recipe Vegetarian?
Yes! You can swap the chicken for sautéed vegetables like bell peppers, zucchini, and mushrooms, or use black beans for protein. Just ensure the cream of chicken soup is substituted with a vegetarian version!
