White Chicken Enchiladas

Cook the Chicken: If you haven’t already cooked the chicken, you can either bake, boil, or use store-bought rotisserie chicken. Once cooked, shred the chicken into bite-sized pieces and set aside.

Melt the Butter: In a large skillet or saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to form a smooth paste, known as a roux.
Add Chicken Broth: Gradually pour in the chicken broth while whisking to prevent lumps. Continue to whisk until the sauce thickens, about 3-5 minutes.
Stir in Sour Cream and Green Chilies: Remove the skillet from heat and stir in the sour cream and diced green chilies. Season with garlic powder, onion powder, salt, and pepper. Mix until well combined and set aside.

Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Tortillas: To make the tortillas pliable and easier to roll, you can either warm them in the microwave for a few seconds or lightly fry them in a hot, dry skillet.
Fill the Tortillas: Lay out each tortilla on a flat surface. Add a generous amount of shredded chicken and a sprinkle of Monterey Jack cheese down the center of each tortilla.
Roll the Enchiladas: Roll the tortillas tightly and place them seam-side down in a greased 9×13-inch baking dish. Repeat with the remaining tortillas.

Pour the Sauce: Pour the prepared white sauce evenly over the enchiladas, ensuring they are fully covered.
Add Cheese: Sprinkle the remaining Monterey Jack cheese on top of the sauce.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.

Garnish: Remove the enchiladas from the oven and let them cool slightly. Garnish with fresh cilantro and any optional toppings like sliced jalapeños, avocado, diced tomatoes, or chopped green onions.
Serve: Serve hot and enjoy your creamy and delicious White Chicken Enchiladas!

Perfecting the Roux: Ensure the flour and butter mixture (roux) is smooth before adding chicken broth to avoid a lumpy sauce.
Cheese Selection: While Monterey Jack is recommended for its creamy texture, feel free to experiment with other cheeses like Colby Jack or Pepper Jack for a spicier kick.
Chicken Prep: Rotisserie chicken is a time-saving option that adds extra flavor to the dish. If cooking from scratch, season the chicken with salt, pepper, and garlic powder before cooking for added taste.

White Chicken Enchiladas are incredibly versatile, allowing you to customize them to your liking. Here are some variations to consider:

Spicy Enchiladas: Add chopped jalapeños or a splash of hot sauce to the sauce for an extra kick of heat.
Vegetarian Option: Swap the chicken for sautéed vegetables like bell peppers, mushrooms, and zucchini for a vegetarian-friendly version.
Bean Filling: Incorporate black beans or refried beans into the chicken mixture for added texture and protein.
Taco Seasoning: Add taco seasoning to the chicken filling for a more traditional Mexican flavor.
Different Proteins: Substitute chicken with cooked turkey, beef, or shrimp for an alternative protein source.

If you have leftovers, here’s how to store them properly:

Refrigeration: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze individual portions by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or use a microwave for a quicker option.