Oh, let me tell you about my absolute favorite cozy dish: White Chicken Chili Enchiladas! These beauties are a delightful mix of creamy goodness and bold flavors, all wrapped snugly in soft tortillas. I remember the first time I made these for my family; the smell of sautéed onions and garlic filled the kitchen, and I could hardly wait to dig in! The way the white chicken chili sauce seeps into the enchiladas is nothing short of magical. I love how the beans and corn add that perfect bite while the cheese melts into a gooey, delicious blanket on top. Trust me, this dish is a crowd-pleaser and is perfect for any gathering or just a cozy night in. You won’t believe how easy it is to make this comforting delight!
Ingredients List
Here’s what you’ll need to whip up these scrumptious White Chicken Chili Enchiladas. I promise, it’s a simple list, and you might already have some of these goodies in your kitchen!
- 2 cups shredded cooked chicken (feel free to use rotisserie chicken for convenience!)
- 1 cup white beans, rinsed and drained (I love using cannellini beans for their creaminess)
- 1 cup corn (frozen or fresh, whichever you prefer)
- 1 cup sour cream (this adds that dreamy creaminess)
- 1 cup shredded cheese (I usually go for a blend of Monterey Jack and cheddar)
- 1 cup chicken broth (homemade or store-bought works great)
- 1 tablespoon olive oil (for sautéing the onions and garlic)
- 1 onion, chopped (the more, the merrier in flavor!)
- 2 cloves garlic, minced (because who doesn’t love garlic?)
- 1 teaspoon cumin (for that warm, earthy flavor)
- 1 teaspoon chili powder (adjust it if you like a little more kick!)
- 8 flour tortillas (soft and pliable for easy rolling)
How to Prepare White Chicken Chili Enchiladas
Now, let’s get down to the fun part—making these delicious White Chicken Chili Enchiladas! Follow these simple steps, and you’ll have a warm, cheesy dish ready in no time. Let’s do this!
Preheat and Sauté
First things first, you’ll want to preheat your oven to 350°F (175°C). This is super important because you want those enchiladas to bake evenly! While that’s warming up, grab a skillet and heat the olive oil over medium heat. Once it’s shimmering, toss in the chopped onion and minced garlic. Sauté them for about 3-4 minutes until they’re soft and fragrant. Oh, the smell is just heavenly!
Prepare the Filling
Next, it’s time to make the filling! In the same skillet, stir in the shredded cooked chicken, rinsed white beans, corn, sour cream, cumin, and chili powder. Mix everything together until it’s well combined and heated through, which should take about 5 minutes. The creamy filling will make your taste buds dance with joy, I promise!
Assemble the Enchiladas
Now for the fun part—assembling the enchiladas! Take a flour tortilla and spoon a generous amount of the chicken mixture along one edge. Roll it up tightly, like a little package of goodness, and place it seam-side down in a greased baking dish. Repeat this step until you’ve filled all the tortillas. Just look at those beauties lined up!
Bake and Serve
Alright, we’re almost there! Pour the chicken broth evenly over the enchiladas, making sure to cover them well. Then, sprinkle the shredded cheese on top; this is where the magic happens! Bake them in the preheated oven for about 25 minutes, until the cheese is melted and bubbly. When you pull them out, let them sit for a few minutes—then dig in! Serve with some fresh cilantro on top for that extra pop of flavor, and enjoy every cheesy bite!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Rich and creamy flavor that’s simply irresistible.
- Packed with protein from the chicken and beans, keeping everyone satisfied.
- Great for family dinners—kids love them too!
- Can be made ahead of time for those nights when you need a stress-free meal.
- Versatile; you can easily customize with your favorite toppings or spices.
- Leftovers taste even better the next day—if there are any!
Tips for Success
Before you dive into making these White Chicken Chili Enchiladas, here are some of my tried-and-true tips to ensure they turn out absolutely perfect!
- Use Quality Chicken: If you can, go for organic or high-quality chicken. It makes a noticeable difference in flavor and texture!
- Fresh Ingredients: Fresh garlic and onions can elevate the dish’s flavors. Don’t skimp on them!
- Customize Your Spice: Taste your filling before rolling it up. If you love heat, feel free to add more chili powder or even a dash of cayenne!
- Cheese Choices: While I love a mix of Monterey Jack and cheddar, you could also try pepper jack for a little extra kick!
- Don’t Overfill: When rolling the tortillas, be mindful not to overstuff them. A little filling goes a long way, and it makes rolling easier!
- Let Them Rest: After baking, give your enchiladas a few minutes to rest before serving. This helps them set up a bit and makes them easier to serve.
- Garnish Wisely: Dress them up with fresh cilantro, a squeeze of lime, or even sliced jalapeños for that extra zing!
By keeping these tips in mind, you’ll create a dish that not only tastes amazing but also impresses everyone around the table. Happy cooking!
Variations
One of the best things about these White Chicken Chili Enchiladas is how adaptable they are! You can easily switch things up to suit your taste or what you have on hand. Here are some fun variations to consider:
- Different Beans: Swap out the white beans for black beans or pinto beans for a different flavor profile. Each type adds its unique twist!
- Spice It Up: If you like a little heat, add some diced jalapeños or a sprinkle of crushed red pepper flakes to the filling. You could even incorporate some chipotle powder for a smoky kick!
- Vegetarian Option: Make it meatless by using mushrooms or zucchini instead of chicken. Just sauté them with the onions and garlic for a hearty vegetarian filling.
- Cheese Variations: Experiment with different cheeses! Crumbled feta or goat cheese can add a tangy twist, while pepper jack gives it a nice heat.
- Toppings Galore: Top your enchiladas with diced avocado, fresh tomatoes, or a drizzle of avocado crema for added freshness. Don’t forget a sprinkle of fresh cilantro for that vibrant flavor!
- Green Chili Sauce: If you want to mix it up even more, try using a green chili sauce instead of the white chicken chili sauce. It brings a whole new dimension to the dish!
Feel free to get creative! The possibilities are endless with these enchiladas, and I can’t wait for you to find your perfect combination!
Nutritional Information
Curious about what’s in these delicious White Chicken Chili Enchiladas? Here’s a breakdown of the estimated nutritional information per serving (one enchilada). Keep in mind that these values can vary based on your specific ingredients, but it gives you a good idea of what you’re enjoying!
- Calories: 350
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 3g
- Protein: 25g
This dish packs a solid punch of protein and fiber, making it a satisfying choice for dinner. Plus, with all those flavors, you won’t even think about counting calories! Enjoy your meal knowing you’re fueling your body right.
FAQ Section
Can I use a different type of chicken for this recipe?
Absolutely! While I love using shredded cooked chicken, you can also use diced chicken breasts or thighs. Just make sure to cook them through before adding them to the filling mixture.
Can I make these enchiladas ahead of time?
Yes! You can prepare the enchiladas, place them in the baking dish, and then cover and refrigerate them for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re cold from the fridge!
What if I don’t have white beans?
No worries! You can substitute them with black beans or pinto beans. Each will bring a different flavor and texture that pairs beautifully with the enchiladas!
How do I store leftover enchiladas?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, just reheat in the oven or microwave until warmed through.
Can I freeze White Chicken Chili Enchiladas?
Definitely! Just assemble the enchiladas, cover them tightly with foil, and freeze. When you’re ready to eat, bake from frozen—just add a little extra time to ensure they heat all the way through.
White Chicken Chili Enchiladas: 7 Steps to Cozy Bliss
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Delicious white chicken chili enchiladas with creamy sauce.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup white beans, rinsed and drained
- 1 cup corn
- 1 cup sour cream
- 1 cup shredded cheese
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 flour tortillas
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat.
- Add onion and garlic; sauté until soft.
- Stir in chicken, beans, corn, sour cream, cumin, and chili powder.
- Fill tortillas with the mixture and roll them up.
- Place enchiladas in a baking dish.
- Pour chicken broth over the enchiladas.
- Top with shredded cheese.
- Bake for 25 minutes until cheese is melted.
- Serve hot.
Notes
- You can use rotisserie chicken for convenience.
- Top with fresh cilantro for extra flavor.
- Adjust spices to your taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: White Chicken Chili Enchiladas, chicken enchiladas, white chili sauce, enchiladas recipe