EASY CREAMY WHITE CHICKEN ENCHILADAS

Introduction

Indulge in the creamy goodness of Easy Creamy White Chicken Enchiladas, a comforting and flavorful dish perfect for any night of the week. This simple recipe combines tender chicken, gooey cheese, and a creamy white sauce wrapped in soft flour tortillas.

Why Make This Recipe

If you’re looking for a quick and delicious meal that the whole family will love, these creamy white chicken enchiladas are the perfect choice. With easy-to-find ingredients and simple steps, you can whip up a satisfying dinner in no time.

How to Make Easy Creamy White Chicken Enchiladas

Ingredients:

• 2 cups shredded, cooked chicken (can use a store-bought rotisserie chicken)
• 10 flour tortillas (taco size)
• 2 cups shredded Monterey Jack cheese (or mozzarella)
• 3 tbsp butter
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles
• Salt, pepper, and Adobo seasoning, to taste

Directions:

1. Preheat oven to 350F degrees and spray a 9 x 13 baking dish with nonstick cooking spray.
2. In a medium bowl, mix the cooked, shredded chicken with one cup of shredded cheese, salt, pepper, and Adobo seasoning.
3. Place the chicken mixture into each tortilla and roll them up before arranging them in the baking dish.
4. In a saucepan, melt butter and whisk in flour until thickened for about a minute.
5. Add chicken broth and whisk until smooth, then stir in sour cream and green chiles. Do not let the mixture boil.
6. Pour the sauce over the enchiladas and top with the remaining shredded cheese.
7. Bake for 20-25 minutes, then broil for a minute or two until the cheese is slightly browned and bubbly.

How to Serve Easy Creamy White Chicken Enchiladas

Serve these delicious enchiladas hot, garnished with fresh cilantro, diced tomatoes, sliced avocado, or a dollop of sour cream on the side. Pair them with a side salad or rice for a complete meal.

How to Store Easy Creamy White Chicken Enchiladas

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through before serving.

Tips to Make Easy Creamy White Chicken Enchiladas

• To save time, use pre-cooked shredded chicken or a rotisserie chicken.
• Adjust the seasoning to your taste preferences by adding more or less salt, pepper, or Adobo seasoning.
• Be careful not to overfill the tortillas to prevent them from bursting open while baking.

Variation

For a spicy kick, add diced jalapeños or a sprinkle of red pepper flakes to the chicken mixture before rolling up the enchiladas.

FAQs

1. Can I use corn tortillas instead of flour tortillas? While flour tortillas are traditional for this recipe, you can use corn tortillas if you prefer. Just make sure to warm them slightly before rolling to prevent cracking.

2. Can I freeze these enchiladas? Yes, you can freeze the unbaked enchiladas for up to 3 months. Thaw in the refrigerator before baking as directed.

3. What can I substitute for sour cream? Greek yogurt or a dairy-free alternative like coconut cream can be used as a substitute for sour cream in the sauce.