Instructions:
1. Prepare the Chicken Filling:
1/ In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
2/ Add the minced garlic and cook for another 30 seconds until fragrant.
3/ Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Add the diced green chilies and mix well. Cook for 2-3 minutes to combine the flavors.
4/ Remove from heat and stir in the shredded Monterey Jack cheese and cilantro (if using). Set aside.
2. Make the White Sauce:
1/ In a medium saucepan, melt butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes, stirring constantly.
2/ Gradually add the chicken broth, whisking to avoid lumps, and bring the mixture to a simmer. Cook for about 3-5 minutes until it starts to thicken.
3/ Reduce the heat to low and stir in the sour cream and cream cheese. Whisk until the cream cheese melts and the sauce is smooth.
4/ Stir in the shredded cheese, garlic powder (if using), salt, and pepper. Cook for an additional 2-3 minutes until the sauce is thickened and cheesy. Remove from heat.
3. Assemble the Enchiladas:
1/ Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2/ Lightly warm the tortillas in the microwave for 20-30 seconds to make them more pliable.
3/ Spoon about 2-3 tablespoons of the chicken mixture into the center of each tortilla, roll it up tightly, and place seam-side down in the prepared baking dish.
4/ Once all the enchiladas are rolled up and in the dish, pour the white sauce evenly over the top, covering all of the tortillas.
5/ Sprinkle with extra shredded cheese (about 1 cup) over the top of the sauce.
4. Bake the Enchiladas:
1/ Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the edges of the tortillas start to turn golden.
5. Serve:
1/ Remove the enchiladas from the oven and let them sit for a few minutes before serving.
2/ Garnish with fresh cilantro and serve with lime wedges for extra flavor. These go wonderfully with a side of Mexican rice, black beans, or a simple green salad.
Tips:
1/ Make Ahead: You can assemble the enchiladas and store them in the fridge (covered) for up to 24 hours before baking. Just pop them in the oven when you’re ready to cook.
2/ Add Spice: If you like a little more heat, you can use a can of diced green chilies with jalapeños or add some chopped fresh jalapeños to the chicken filling or sauce.
3/ Variations: You can add corn kernels or sautéed bell peppers to the chicken mixture for added texture and flavor.
4/ For Extra Creaminess: You can add a little extra cream cheese or a splash of heavy cream to the white sauce for an even richer texture.
Enjoy!
These White Chicken Enchiladas are creamy, cheesy, and full of flavor. They’re a fantastic weeknight dinner or a fun dish to serve at your next gathering. Enjoy every bite!
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