Introduction
Is there anything more comforting than a warm, cheesy dish packed with flavor? These White Chicken Enchiladas are the perfect example of home cooking that warms the heart and fills the belly. With tender, shredded chicken enveloped in soft tortillas and smothered in a creamy, cheesy sauce, this dish is bound to become a favorite at your dinner table. Whether it’s a cozy family night or a gathering with friends, these enchiladas will surely impress!
Ingredients
- 2 cups cooked, shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped green onions
- 10 flour tortillas
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 10 enchiladas
Directions and Instructions
- Start by preheating your oven to 350°F (175°C). This step ensures that your enchiladas will bake to perfection!
- In a large mixing bowl, combine the cooked, shredded chicken with sour cream, cream of chicken soup, garlic powder, onion powder, cumin, and a sprinkle of salt and pepper. Give it a good stir to blend all those dreamy flavors together.
- Now, fold in half of the shredded cheddar and Monterey Jack cheese into the chicken mixture until well combined, creating a creamy, cheesy filling.
- Take a flour tortilla and spoon a generous portion of the chicken mixture into the center. Roll it up tightly and place it seam-side down in a greased 9×13 inch baking dish.
- Repeat this process with all the tortillas, neatly lining them up in the dish. Once filled, use any remaining chicken mixture to spread over the top of the enchiladas.
- Sprinkle the remaining cheddar and Monterey Jack cheese over the top, letting it melt into a gooey blanket of goodness as it bakes.
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the cheese is beautifully melted and bubbly.
- Once done, remove from the oven and allow to cool slightly. Garnish with chopped cilantro and green onions for an added burst of freshness and flavor.
Notes or Tips
Feel free to customize these enchiladas to your liking! Add black beans or corn for extra texture, or top with your favorite salsa for a spicy kick. If you’re looking for a lighter version, swap the sour cream and cream soup for Greek yogurt and a light cream substitute.
Cooking Techniques
This recipe brings together simple techniques like shredding cooked chicken and assembling the enchiladas, making it perfect for cooks of all levels. If you want to save time, you can use a rotisserie chicken to skip the cooking step altogether!
FAQ
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas a day in advance and store them covered in the refrigerator until you’re ready to bake. Just add a few extra minutes to the baking time if they’re straight from the fridge.
Can I freeze the enchiladas?
Yes, these enchiladas freeze beautifully! Wrap them tightly in foil or plastic wrap before placing them in an airtight container. They can be frozen for up to three months. When ready to enjoy, thaw overnight in the fridge and bake as directed.
Conclusion
These White Chicken Enchiladas are a delightful way to bring comfort and joy into your kitchen. With their cheesy, creamy texture and hearty filling, they make for a satisfying meal that everyone will love. So gather the family, serve up some enchiladas, and enjoy the smiles around the table!