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White Chicken Enchiladas transform everyday ingredients into a comforting masterpiece that brings warmth to any dinner table. The combination of tender shredded chicken wrapped in soft tortillas and smothered in a rich, homemade cream sauce creates an irresistible dish that's become a staple in my monthly meal rotation. Over the years, I've perfected this recipe through countless family dinners, adjusting the flavors until they reached that perfect balance of creamy and savory.
Having made these countless times, I can't tell you how many guests have asked for the recipe after their first bite. My daughter, who usually shies away from new dishes, requests these enchiladas at least twice a month now.
Essential Ingredients
- Flour tortillas: Choose the fresher ones from your grocery store; they'll roll better and stay softer during baking
- Monterey jack cheese: Fresh-grated melts much more smoothly than pre-shredded varieties and creates that perfect cheese pull
- Shredded chicken: I prefer using thigh meat for its natural tenderness and richer flavor
- Green chilies: These add a gentle warmth without overwhelming heat; look for ones without added sodium
- Sour cream: Full-fat creates the creamiest sauce and prevents curdling during baking
- Butter and flour: The base of our roux that ensures a silky-smooth sauce
- Green onions: Their mild, fresh flavor cuts through the richness perfectly
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Detailed Cooking Instructions
- Step 1:
- Preheat the oven to 350°F (177°C). Spray your 9x13-inch baking dish with cooking spray, making sure to coat the corners where the sauce tends to stick.
- Step 2:
- Mix the shredded chicken with 1 cup of cheese in a large bowl. This ensures even distribution of cheese throughout each enchilada.
- Step 3:
- Warm your tortillas slightly - about 15 seconds in the microwave wrapped in slightly damp paper towels - to make them more pliable and prevent cracking.
- Step 4:
- Melt butter in a large skillet over medium heat until it starts to bubble but doesn't brown. Sprinkle in the flour, whisking continuously to create a smooth paste.
- Step 5:
- Gradually pour in the chicken broth while whisking constantly. Continue cooking until it thickens enough to coat the back of a spoon.
- Step 6:
- Remove the sauce from heat and let it cool for about 5 minutes before stirring in the sour cream and green chilies to prevent curdling.
- Step 7:
- Fill and roll your enchiladas: Place about 1/3 cup of the chicken-cheese mixture along one edge of each tortilla, roll tightly, and place seam-side down in your prepared dish.
- Step 8:
- Pour the creamy sauce evenly over the rolled enchiladas, covering the ends to prevent them from drying out.
- Step 9:
- Sprinkle the remaining cheese over the top for that perfect golden crust.
My family particularly loves the green chilies in this recipe. I remember the first time I added extra - my husband couldn't stop talking about how it elevated the whole dish without making it too spicy for our kids.
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Chef's Helpful Tips
After years of making this recipe, I've come to appreciate how it bridges the gap between casual family dinner and special occasion worthy dish. The combination of tender chicken, creamy sauce, and melted cheese creates something truly magical that keeps everyone coming back for more.
Frequently Asked Questions
- → Can I use rotisserie chicken?
- Yes, rotisserie chicken works great for convenience.
- → How can I make these spicier?
- Use medium or hot green chilies, or add cayenne pepper to the sauce.
- → What should I serve with these enchiladas?
- Serve with Spanish rice, beans, or a simple green salad.
- → Why let the sauce cool before adding sour cream?
- This prevents the sour cream from curdling when added to the hot sauce.
- → Can I make these ahead?
- Yes, assemble ahead and bake when ready to serve for best results.