Detailed White Chicken Enchiladas Recipe

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Detailed White Chicken Enchiladas Recipe

Servings: 5-6 (2 enchiladas per serving)
Difficulty: Easy to Moderate

Ingredients

  1. Tortillas:
    • Use 10 soft taco-sized flour tortillas. Corn tortillas can be used if preferred but will need to be softened in oil or warmed in the microwave to prevent cracking during rolling.
  2. Chicken:
    • 2 cups cooked, shredded chicken
      • For best results: Use rotisserie chicken or leftover roasted chicken for a rich flavor.
      • Optional seasoning: Mix shredded chicken with garlic powder, onion powder, smoked paprika, and a pinch of salt before using.
  3. Cheese:
    • 2 cups shredded Monterey Jack cheese
      • For extra cheesiness, use 3 cups total.
      • Combine Monterey Jack with Cheddar for a sharper flavor.
  4. Sauce Ingredients:
    • Butter and Flour: Forms the roux base, essential for thickening the sauce.
    • Chicken Broth: Adds depth. Use homemade broth if available for richer flavor.
    • Sour Cream/Greek Yogurt: Provides creaminess while balancing richness with tang.
    • Green Chilies: Adds a mild heat and authentic Mexican flavor. Use fresh roasted chilies for added depth.

Equipment Needed:

  • 9×13 baking dish
  • Medium saucepan
  • Whisk
  • Mixing bowls
  • Foil

Step-by-Step Instructions with Pro Tips

  1. Preheat and Prepare:
    • Preheat oven to 350°F (175°C).
    • Lightly grease the baking dish with cooking spray or a thin layer of oil.
  2. Chicken Mixture:
    • In a medium bowl, combine:
      • Shredded chicken
      • 1 cup shredded cheese
      • Optional: Add 2 tablespoons of the green chilies for a burst of flavor.
  3. Prepare the Tortillas:
    • Lay each tortilla flat on a clean surface.
    • Spoon 2-3 tablespoons of the chicken mixture into the center of the tortilla.
    • Roll tightly but gently to avoid tearing. Place seam-side down in the prepared baking dish.
  4. Making the Sauce:
    • Melt Butter: In a medium saucepan over medium heat, melt 3 tablespoons of butter.
    • Add Flour: Sprinkle in 3 tablespoons of flour and whisk constantly for 1 minute to cook out the raw flour taste.
    • Add Broth Gradually: Slowly pour in 2 cups of chicken broth, whisking continuously to prevent lumps.
    • Thicken: Let the sauce simmer for 3-5 minutes, whisking often, until it thickens to a creamy consistency.
    • Finish the Sauce: Remove from heat and stir in:
      • 1 cup sour cream (or Greek yogurt)
      • 1 can diced green chilies
    • Do not boil after adding sour cream to prevent curdling.
  5. Assemble the Dish:
    • Pour the sauce evenly over the rolled tortillas, ensuring every inch is covered to prevent drying out.
    • Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
  6. Bake:
    • Cover the dish with foil and bake for 22 minutes.
    • Remove foil and broil on high for 2-3 minutes, keeping a close eye to prevent burning.
  7. Rest and Serve:
    • Allow the dish to rest for 5-10 minutes after removing from the oven. This allows the sauce to set and makes serving easier.
    • Garnish with chopped fresh cilantro, green onions, or a dollop of guacamole if desired.

Pro Tips and Tricks:

  1. Avoid Soggy Tortillas:
    • Briefly warm tortillas in the microwave (wrapped in a damp paper towel) to make them pliable and reduce tearing during rolling.
  2. Customize the Filling:
    • Add cooked black beans, sautéed onions, or roasted corn to the chicken mixture for added texture and flavor.
  3. Make it Spicy:
    • For a spicier version, mix in chopped jalapeños or a few dashes of hot sauce into the sauce or filling.
  4. Sauce Consistency:
    • If the sauce is too thick, add a splash of milk or chicken broth to thin it out.
  5. Make-Ahead Tips:
    • Assemble the enchiladas and refrigerate up to 24 hours in advance. Pour the sauce over just before baking.

Serving Suggestions:

Pair these enchiladas with:

  • Mexican Rice or Cilantro Lime Rice
  • Refried Beans or Charro Beans
  • A light salad with avocado dressing
  • Tortilla chips and salsa

Storage and Freezing:

  1. Refrigerator:
    • Store leftovers in an airtight container for up to 3 days.
  2. Freezing:
    • Assemble the enchiladas without the sauce. Freeze in a foil-covered baking dish.
    • When ready to bake, thaw overnight, add the sauce, and bake as directed.
  3. Reheating:
    • Reheat in a 350°F oven for 15 minutes, or microwave individual portions for 2-3 minutes.

Enjoy these rich, creamy, and indulgent enchiladas, perfect for family dinners, potlucks, or as comfort food! 🌮💛

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