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:
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare the Filling: In a large bowl, combine shredded chicken, black beans, corn, Monterey Jack cheese, and chopped cilantro. Mix well and set aside.
- 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.
- 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.
- 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.
- Pour on the Creamy Goodness: Pour the creamy sauce over the rolled enchiladas, ensuring they are generously coated.
- Top with Cheese: Sprinkle the shredded Mexican blend cheese over the creamy sauce, providing a gooey and melty topping.
- 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.
- 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!
