Creamy White Chicken Enchiladas
Oh my goodness, let me tell you about these creamy white chicken enchiladas! Imagine soft tortillas wrapping around tender, perfectly seasoned chicken, all drenched in a dreamy white sauce that’s just… so rich and soothing. They’re kinda like a warm hug on a plate. I still remember the first time I had them at a family gathering—everyone was raving and I thought, “Wow, I have to learn how to make this!” And now, I just can’t get enough of them!
Why You’ll Crave It
- So creamy, you might just want to bathe in the sauce… okay, maybe that’s a bit much, but seriously, it’s that good!
- The perfect blend of cheesy goodness and tender chicken wrapped in warm tortillas, it just hits the spot.
- It’s quick enough for a weeknight dinner, but fancy enough to impress your friends at a dinner party!
- Leftovers?… If there are any, they reheat just beautifully—like a little treasure waiting for you in the fridge.
My family fights over the last enchilada, so I usually have to hide one for myself!
What You’ll Need
- Chicken breast: 2 cups, cooked and shredded—feel free to use rotisserie chicken if you’re short on time!
- Flour tortillas: 8 large—trust me, the soft ones are the way to go.
- Cream of chicken soup: 1 can (10.5 oz)—this makes the sauce super creamy and just delightful.
- Sour cream: 1 cup—because more cream is never a bad idea, right?
- Chicken broth: 1 cup—helps thin out the sauce and add flavor.
- Monterey Jack cheese: 2 cups shredded—it’s melty and perfect for this dish!
- Green onions: 1/4 cup chopped—for a little zing.
- Cilantro: 1/4 cup chopped (optional)—I mean, it just looks pretty!
- Salt: to taste—gotta season it right!
- Pepper: to taste—just a pinch makes all the difference.
Easy How-To
Get Everything Set Up
First things first, go ahead and preheat your oven to 350°F (that’s about 180°C). While that’s warming up, in a big bowl, just mix your shredded chicken, cream of chicken soup, and sour cream. Oh, and don’t forget to toss in one cup of the shredded cheese and those green onions. Just mix it all together, until it’s super well combined… it should be creamy and slightly thick, like a hug for your chicken!
Good to Know
- If you want a quicker route, yeah, that store-bought rotisserie chicken is your best friend here.
- For a twist, try adding a can of green chiles… who doesn’t love a little kick?
- Don’t skip the cilantro! It brightens the whole dish—just a sprinkle on top before serving.
Serving Ideas
- Pair these enchiladas with a side of Mexican rice and some fresh guacamole for a full-on feast!
Top Tricks
- Want a perfect roll? Warm your tortillas in the microwave for about 30 seconds… it makes them so much easier to handle!
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Absolutely! You can assemble everything in advance, cover it up real good, and pop it in the fridge. Just remember to bake it when you’re ready for a delicious dinner!
What type of tortillas should I use?
Honestly, flour tortillas are my fave for their softness… but if you’re feeling traditional, corn tortillas work too!
Can I freeze the enchiladas?
Yep! Just wrap them up tightly before baking and stick ‘em in the freezer. When you’re ready to eat, just bake ‘em straight from frozen—sometimes they’ll take a little longer, but deliciousness awaits!
What can I serve with white chicken enchiladas?
These babies go great with a side of black beans, or maybe a crisp salad. Just something fresh to balance the creaminess—you know?
Conclusion
These creamy white chicken enchiladas really are a warm, comforting dish that everyone will love. The rich flavors and simple prep make it perfect for any night of the week. Trust me, a plate of these enchiladas is a little piece of heaven you can create right at home—so why not whip some up tonight?
More Recipes Suggestions and Combinations
Mexican Street Corn Salad
This vibrant salad is so refreshing and pairs perfectly with your creamy enchiladas.
Guacamole and Chips
Making guacamole is easy and it’s such a fun start to the meal! Just scoop it with tortilla chips and enjoy.
Pico de Gallo
Nothing brightens up the dish like fresh pico de gallo—chop some tomatoes, onions, and cilantro, and you’re good to go!
Mexican Rice
A fluffy side of Mexican rice rounds out your enchiladas and it’s a guaranteed crowd-pleaser.
Black Bean Salsa
This adds great color and healthy vibes to your table while being super easy to throw together.
Churros for Dessert
And let’s not forget dessert! Crispy churros dusted in sugar are the perfect sweet finish after those rich enchiladas.
