What kind of tortillas are best for creamy white chicken enchiladas?

Flour tortillas are generally preferred for creamy white chicken enchiladas because they become soft and pliable when baked in the creamy sauce. Corn tortillas can be used, but they may be more prone to cracking.

How can I prevent my creamy white chicken enchiladas from being soggy?

To prevent sogginess, avoid overfilling the tortillas and don't overbake the enchiladas. You can also lightly pan-fry or bake the tortillas before filling them to create a slight barrier against the sauce.

Can I make creamy white chicken enchiladas ahead of time?

Yes, you can assemble the enchiladas ahead of time and store them in the refrigerator for up to 24 hours before baking. Add about 10-15 minutes to the baking time if baking from cold.

What's the best way to shred the chicken for creamy white chicken enchiladas?

You can shred the chicken using two forks, or for a quicker method, use an electric mixer on low speed. Be careful not to over-shred the chicken.

Perfect Creamy White Chicken Enchiladas: 5 Expert Secrets

Name: Creamy White Chicken Enchiladas: The Easiest Casserole EVER
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 3 cups cooked chicken, shredded; 10 medium corn tortillas; 2 cups Monterey Jack cheese, shredded; For the Creamy White Sauce:; 1/4 cup butter; 1/4 cup all purpose flour; 2 cups chicken broth; 1 cup heavy cream; 1/2 cup sour cream; 4 oz can diced green chilies; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste

Description

Creamy and comforting white chicken enchiladas with a rich sauce and shredded Monterey Jack cheese.

Ingredients

Scale

3 cups cooked chicken, shredded
10 medium corn tortillas
2 cups Monterey Jack cheese, shredded
For the Creamy White Sauce:
1/4 cup butter
1/4 cup all purpose flour
2 cups chicken broth
1 cup heavy cream
1/2 cup sour cream
4 oz can diced green chilies
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Instructions

1. Preheat oven to 350°F (175°C).
2. Prepare the Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux. Slowly pour in the chicken broth, whisking constantly to prevent lumps.
3. Add Cream and Seasoning: Bring the sauce to a simmer, then reduce heat and stir in the heavy cream, sour cream, green chilies, garlic powder, onion powder, salt, and pepper. Cook for 5 minutes, or until the sauce has thickened slightly.
4. Assemble the Enchiladas: Spread a thin layer of the sauce in the bottom of a 9×13 inch baking dish. Fill each tortilla with about 1/3 cup of shredded chicken and a sprinkle of Monterey Jack cheese. Roll up the tortilla and place it seam side down in the prepared baking dish.
5. Top and Bake: Pour the remaining sauce over the enchiladas, making sure they are fully covered. Sprinkle the remaining Monterey Jack cheese over the top.
6. Bake for 20 25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
7. Let Rest: Let the enchiladas rest for 5 minutes before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 30g
Saturated Fat: 18g
Carbohydrates: 25g
Fiber: 3g
Protein: 30g
Cholesterol: 100mg

Keywords: enchiladas, chicken, creamy, white sauce, cheese