Introduction
There’s something so comforting about a warm plate of enchiladas, especially when they are filled with creamy, shredded chicken and topped with gooey cheese. This white chicken enchilada recipe combines simple ingredients to create a dish that is rich, satisfying, and bursting with flavor. Perfect for family dinners or gatherings, these enchiladas are sure to please even the pickiest eaters. Let’s dive into this heartwarming recipe!
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 flour tortillas
- 1 cup additional shredded cheese for topping
- Chopped cilantro for garnish (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C) and let the anticipation build as the warm aroma fills the kitchen.
- In a mixing bowl, combine the cooked, shredded chicken, sour cream, cream of chicken soup, 1 cup of the Monterey Jack cheese, garlic powder, onion powder, salt, and pepper. Stir the mixture until everything is luscious and fully integrated.
- Lay a flour tortilla flat and spread a generous amount of the chicken mixture down the center. Roll it up tightly, ensuring all that creamy goodness stays tucked inside.
- Place the rolled tortillas seam-side down in a greased baking dish, creating a cozy layer of enchiladas.
- Pour any remaining chicken mixture over the top of the tortillas, allowing every bite to be enveloped in flavor.
- Sprinkle the additional shredded cheese over the top, dreaming of the golden melty finish.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is beautifully melted and bubbly, creating a mouthwatering aroma.
- Once cooked, remove from the oven and let the enchiladas cool for a few minutes. Garnish with chopped cilantro if desired for that fresh touch!
Notes or Tips
For an extra layer of flavor, consider adding diced green chilies to the chicken mixture. If you prefer a bit of spice, a sprinkle of cayenne pepper or diced jalapeños will enhance the kick. These enchiladas can also be made ahead of time; simply assemble and refrigerate up to a day in advance before baking!
Cooking Techniques
This recipe uses simple techniques that ensure a delightful outcome. Preheating the oven is essential to achieve that perfect melted cheese and a lightly browned top. Mixing the ingredients thoroughly allows for even distribution of flavors, creating a delicious bite every time. Rolling the tortillas tightly ensures they stay intact during baking, allowing the creamy filling to meld beautifully with the cheese on top.
FAQ
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a fantastic shortcut and will save you time without sacrificing flavor.
Can I substitute the cheese?
Certainly! If you’re not a fan of Monterey Jack, feel free to use cheddar or a blend of your favorites.
How do I store leftovers?
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until heated through.
Conclusion
These white chicken enchiladas are not only a breeze to prepare, but they’re also a delightful dish that brings warmth to any table. With each bite, you’ll experience the creamy goodness that hugs the tender chicken, making it a recipe that will surely become a staple in your household. Serve them with a side of fresh salad or Mexican rice, and you’ve got a comforting meal that everyone will love!