in

Creamy White Chicken Enchiladas

Indulge in a culinary masterpiece with our Creamy White Chicken Enchiladas—a symphony of tender chicken, creamy sauce, and melted cheese wrapped in soft tortillas. This dish is a celebration of comfort and flavor, bringing together the essence of Mexican cuisine with a touch of creamy indulgence. Whether you’re hosting a dinner party or craving a comforting family meal, these enchiladas are sure to become a favorite. Join us as we explore the ingredients, guide you through the step-by-step instructions, share cook notes and variations, and provide keto and low-carb versions. Get ready to embark on a journey of culinary delight with Creamy White Chicken Enchiladas!

Ingredients

For the Filling:

  • 2 cups cooked chicken, shredded
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped fresh cilantro

For the Creamy Sauce:

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 can (4 ounces) diced green chilies
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

For the Assembly:

  • 8 medium-sized flour tortillas
  • 1 cup shredded Mexican blend cheese
  • Additional cilantro and sliced green onions for garnish

Instructions

Crafting Creamy White Chicken Enchiladas:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Prepare the Filling: In a large bowl, combine shredded chicken, black beans, corn, Monterey Jack cheese, and chopped cilantro. Mix well and set aside.
  3. Create the Creamy Sauce: In a saucepan over medium heat, melt butter. Stir in flour to create a roux. Gradually whisk in chicken broth until smooth. Cook until the mixture thickens.
  4. Add Creamy Elements: Reduce heat to low and add sour cream, diced green chilies, ground cumin, salt, and pepper to the sauce. Stir until well combined and heated through.
  5. Assemble the Enchiladas: Spoon a portion of the filling onto each flour tortilla and roll them up. Place the filled tortillas seam side down in the prepared baking dish.
  6. Pour on the Creamy Goodness: Pour the creamy sauce over the rolled enchiladas, ensuring they are generously coated.
  7. Top with Cheese: Sprinkle the shredded Mexican blend cheese over the creamy sauce, providing a gooey and melty topping.
  8. Bake to Perfection: Bake in the preheated oven for 25-30 minutes or until the enchiladas are heated through, and the cheese is golden and bubbly.
  9. Garnish and Serve: Once out of the oven, garnish with additional cilantro and sliced green onions. Serve warm and enjoy the creamy goodness!

Cook Notes

  • Rotisserie Chicken Shortcut: Save time by using store-bought rotisserie chicken for a quick and convenient option.
  • Tortilla Warm-Up: Soften the flour tortillas before assembly by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
  • Make-Ahead Option: Prepare the enchiladas in advance, refrigerate, and bake when ready to serve. This is a fantastic option for meal prepping.

Variations

1. Spinach and Artichoke Twist:

Add a layer of sautéed spinach and artichoke hearts to the filling for a delightful Mediterranean-inspired variation.

2. Spicy Chipotle Infusion:

Elevate the heat by incorporating chipotle peppers in adobo sauce to the creamy filling for a smoky and spicy kick.

3. Seafood Extravaganza:

Experiment with a seafood twist by substituting shredded cooked shrimp or crab for the chicken.

Keto Versions

For those on a keto journey, consider these modifications:

  • Chicken and Veggie Base: Create a keto-friendly filling using shredded chicken, sautéed spinach, and diced bell peppers.
  • Almond Flour Roux: Replace all-purpose flour in the creamy sauce with almond flour to reduce the carb content.
  • Cauliflower Tortillas: Explore using cauliflower tortillas or lettuce wraps for a low-carb alternative.

Low-Carb Version

To cater to low-carb preferences, make these adjustments:

  • Vegetarian Option: Craft a vegetarian version by omitting the chicken and adding extra vegetables like zucchini, mushrooms, or bell peppers.
  • Almond Flour or Coconut Flour Tortillas: Substitute traditional flour tortillas with almond flour or coconut flour tortillas for a lower-carb alternative.
  • Greek Yogurt Swap: Replace sour cream in the creamy sauce with Greek yogurt for a lower-carb and higher-protein option.

Creamy White Chicken Enchiladas are a testament to the versatility of Mexican cuisine, offering a delightful combination of flavors and textures. Whether you stick to the classic recipe, explore tantalizing variations, or adapt it to keto and low-carb lifestyles, these enchiladas are a canvas for culinary creativity. So, gather your ingredients, preheat the oven, and immerse yourself in the creamy, cheesy, and chicken-filled goodness of this beloved dish. Here’s to the joyous indulgence of Creamy White Chicken Enchiladas—a recipe that transforms every bite into a symphony of flavors!

Leave a Reply

Your email address will not be published. Required fields are marked *

Caramel Apple Oatmeal Bars

Slow Cooker Cajun Chicken