White Chicken Enchilada Recipe for a Creamy Comfort Dinner
This dish presents a creamy, comforting take on a classic Mexican favorite, featuring tender chicken enveloped in tortillas and smothered in a rich, white sauce. Its mild yet flavorful profile makes it an appealing option for a wide range of palates.
Equipment
- The following kitchen tools are essential for preparing the "white chicken enchilada recipe":
- Large Skillet: For cooking the chicken and saut the aromatics.
- 9x13 inch Baking Dish: To assemble and bake the enchiladas.
- Large Mixing Bowl: For preparing the creamy sauce.
- Whisk: To ensure smooth mixing of the sauce ingredients.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Fork or Stand Mixer with Paddle Attachment: For shredding the cooked chicken.
- Cutting Board: To chop vegetables such as onions and cilantro.
- Chefs Knife: For precise and safe chopping.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 oz can diced green chiles, undrained
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 10 (6-inch) flour tortillas
- 8 oz cream cheese, softened
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese, divided
- 1 cup chicken broth
- Optional toppings: chopped cilantro, diced tomatoes, sour cream
Instructions
- Step 1: Prepare the Chicken: Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook until fully cooked through and no longer pink inside (approximately 6-8 minutes per side). Remove chicken from skillet and shred with two forks or in a stand mixer on low with the paddle attachment.
- Step 2: Saut the Aromatics: In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Combine Chicken and Aromatics: Add the shredded chicken back into the skillet with the onions and garlic. Stir in the diced green chiles, cumin, garlic powder, onion powder, salt, and pepper. Mix well to combine.
- Step 4: Prepare the Creamy Sauce: In a large bowl, whisk together the softened cream cheese, sour cream, 1 cup of the shredded Monterey Jack cheese, and chicken broth until smooth and well combined.
- Step 5: Assemble the Enchiladas: Preheat oven to 350F (175C). Lightly grease a 9x13 inch baking dish. Spoon about 1/3 cup of the chicken mixture into each tortilla, roll up tightly, and place seam-side down in the prepared baking dish.
- Step 6: Cover with Sauce and Cheese: Pour the creamy sauce evenly over the rolled enchiladas. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the top.
- Step 7: Bake the Enchiladas: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Step 8: Garnish and Serve: Remove from oven and let cool slightly before serving. Garnish with chopped cilantro, diced tomatoes, and/or additional sour cream, if desired. Optional: For a spicier dish, add 1/2 teaspoon of chili powder to the chicken mixture or a pinch of cayenne pepper to the sauce. To make this recipe gluten-free, use corn tortillas instead of flour tortillas.
Notes
Variations
The “white chicken enchilada recipe” can be adapted to suit various preferences and dietary needs:
- Ingredient Swaps:
Turkey: Substitute shredded turkey for chicken for a leaner option.
Vegetarian: Replace the chicken with sautd mushrooms, spinach, and black beans.
Cheese: Experiment with different cheeses like pepper jack for a spicy kick or Gruyre for a nutty flavor. - Regional Twists:
Southwestern: Add roasted corn and black beans to the chicken filling.
Tex-Mex: Incorporate pickled jalapeos or a can of diced tomatoes and green chiles to the chicken mixture.
California: Include avocado slices as a topping for added richness and flavor. - Dietary Adjustments:
Gluten-Free: Use corn tortillas and ensure all other ingredients are gluten-free.
Lower-Fat: Utilize reduced-fat cream cheese and sour cream.
* Dairy-Free: Substitute dairy-free cream cheese, sour cream, and cheese alternatives. Consider using a cashew-based cream sauce.
Serving Suggestions
The “white chicken enchilada recipe” is a versatile dish suitable for various occasions:
- Meal Timing: It is ideal for weeknight dinners, weekend gatherings, or potlucks.
- Serving Style: Serve it hot, straight from the oven. Garnish with chopped cilantro, diced tomatoes, sour cream, or guacamole.
- Side Dishes: Pair with Mexican rice, black beans, a fresh green salad, or a corn and avocado salsa to complement the richness of the enchiladas.
Storage Tips
Proper storage ensures the freshness and quality of the “white chicken enchilada recipe”:
- Refrigeration: Leftover enchiladas should be cooled completely before covering tightly with plastic wrap or transferring to an airtight container. They can be stored in the refrigerator for up to 3-4 days.
- Reheating: Reheat in the oven at 350F (175C) for 15-20 minutes, or until heated through. Alternatively, individual portions can be reheated in the microwave.
- Freezing: For longer storage, assemble the enchiladas in a freezer-safe dish, cover tightly with plastic wrap and then aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking as directed. Note that the texture of the sauce may slightly change after freezing.
Frequently Asked Questions
- Question 1: Can the enchiladas be assembled ahead of time?
Answer: Yes, the enchiladas can be assembled several hours in advance. Cover and refrigerate until ready to bake. Add a few extra minutes to the baking time to ensure they are heated through. - Question 2: What can be used as a substitute for Monterey Jack cheese?
Answer: Cheddar, Colby Jack, or a Mexican cheese blend are suitable substitutes for Monterey Jack. - Question 3: How can the sauce be prevented from becoming too thick during baking?
Answer: Adding a splash of chicken broth or milk to the sauce before baking can help maintain its creamy consistency. - Question 4: Can this recipe be made in a slow cooker?
Answer: While not traditionally made in a slow cooker, the chicken filling can be prepared in one. Cook the chicken with the spices and green chiles on low for 6-8 hours, then shred and use as directed in the recipe. Assemble the enchiladas and bake in the oven for the best results.