Creamy White Chicken Enchiladas | Easy Recipe

 This Creamy White Chicken Enchiladas recipe is a delicious and satisfying dish featuring tender shredded chicken rolled in tortillas and smothered in a rich and flavorful white sauce made with sour cream and cheese. It's an easy way to enjoy a comforting homemade Mexican-inspired meal.

• Keyword Focus: White Chicken Enchiladas, Creamy Enchiladas, Chicken Enchilada Recipe, Easy Mexican Recipe, Sour Cream Enchiladas, Homemade Enchiladas.

Recipe Details:

• Cuisine: Mexican-Inspired
• Course: Main Course
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 45-50 minutes
• Yields: 6-8 enchiladas
• Dietary Info: Can be gluten-free (use corn tortillas)

Ingredients:

• 1 tablespoon Olive Oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 2-3 cups Cooked Chicken, shredded (rotisserie chicken works great)
• 1 (4-ounce) can Green Chiles, diced
• 1 teaspoon Cumin
• 1/2 teaspoon Garlic Powder
• Salt and Pepper to taste
• 8-10 Flour Tortillas (or corn tortillas for gluten-free)
• 2 cups Shredded Monterey Jack Cheese (or a blend of Monterey Jack and Cheddar), divided

For the White Sauce:

• 3 tablespoons Butter
• 3 tablespoons All-Purpose Flour (or gluten-free all-purpose blend)
• 2 cups Chicken Broth
• 1 cup Sour Cream
• Salt and Pepper to taste

Equipment:

• Large skillet
• 9x13 inch baking dish
• Measuring cups and spoons

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. ¹  
   1. Layered pie with spinach cheese and walnut filling

   bloodsciug.de
3. Prepare Chicken Filling: Add the shredded chicken, diced green chiles, cumin, and garlic powder to the skillet. Season with salt and pepper to taste. Stir well to combine.
4. Make the White Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in the chicken broth until the sauce is smooth and begins to thicken. Reduce the heat to low and simmer for 5-7 minutes, stirring occasionally. Remove from heat and stir in the sour cream until smooth. Season the white sauce with salt and pepper to taste.
5. Assemble Enchiladas: Spread a thin layer of the white sauce on the bottom of the prepared baking dish. Fill each tortilla with a spoonful of the chicken mixture and some shredded cheese (reserve some cheese for topping). Roll up the tortillas tightly and place them seam-side down in the baking dish.
6. Add Sauce and Cheese: Pour the remaining white sauce evenly over the rolled enchiladas. Sprinkle the reserved shredded cheese over the top.
7. Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden.
8. Serve: Let the enchiladas cool slightly before serving. Garnish with fresh cilantro or green onions, if desired.

Enjoy these easy and delicious Creamy White Chicken Enchiladas!