White Chicken Enchiladas for Two Recipe
Introduction
These White Chicken Enchiladas for Two offer a creamy, flavorful twist on a classic favorite. They are easy to prepare and perfect for a cozy dinner without leftovers. Enjoy tender chicken wrapped in soft tortillas, smothered in a rich white sauce with melted Monterey Jack cheese.
Ingredients
- 1 cup shredded cooked chicken
- 1 1/2 cups shredded Monterey Jack cheese (divided use)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon chipotle powder
- 5 taco-sized flour tortillas
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup sour cream
- 2 ounces (½ a can) diced green chiles, not drained
Instructions
- Step 1: Preheat the oven to 350°F. Spray a 9×9-inch baking dish with cooking spray and set aside.
- Step 2: In a medium bowl, mix together the shredded chicken, 3/4 cup Monterey Jack cheese, black pepper, garlic powder, ground cumin, onion powder, salt, and chipotle powder until well combined.
- Step 3: Divide the chicken mixture evenly among the five flour tortillas.
- Step 4: Roll up each tortilla tightly and place them seam-side down in the prepared baking dish.
- Step 5: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.
- Step 6: Slowly add the chicken stock while whisking to avoid lumps. Bring the sauce to a simmer.
- Step 7: Remove the sauce from heat and whisk in the sour cream and diced green chiles with their juice until smooth.
- Step 8: Pour the sauce evenly over the rolled tortillas in the baking dish.
- Step 9: Sprinkle the remaining 3/4 cup Monterey Jack cheese evenly on top.
- Step 10: Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and slightly golden.
- Step 11: Let the enchiladas cool slightly before serving. Enjoy warm.
Tips & Variations
- For extra flavor, add a squeeze of fresh lime juice or chopped cilantro as a garnish before serving.
- Substitute chicken stock with vegetable stock for a lighter taste or use rotisserie chicken for convenience.
- Try using corn tortillas for a gluten-free option, though they may be more delicate when rolling.
- Add a pinch of smoked paprika or cayenne pepper if you prefer a spicier sauce.
Storage
Store any leftover enchiladas covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave on medium power to avoid drying out the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can assemble the enchiladas and sauce a few hours in advance, then cover and refrigerate until ready to bake.
What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt for a slightly tangier flavor and a healthier option.
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White Chicken Enchiladas for Two Recipe
- Total Time: 40 minutes
- Yield: 2 servings (5 enchiladas) 1x
Description
Delicious and creamy White Chicken Enchiladas made for two, featuring shredded chicken, Monterey Jack cheese, and a smooth green chile sauce. This comforting Mexican-inspired dish is baked to bubbly perfection, perfect for a cozy dinner.
Ingredients
Scale
Filling:
- 1 cup shredded cooked chicken
- 3/4 cup shredded Monterey Jack cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon chipotle powder
- 5 taco sized flour tortillas
Sauce:
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup sour cream
- 2 ounces (½ a can) diced green chiles, not drained
- 3/4 cup shredded Monterey Jack cheese (for topping)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly spray a 9×9-inch baking dish with cooking spray. Set aside for later.
- Mix the filling: In a medium bowl, combine 1 cup shredded cooked chicken, 3/4 cup shredded Monterey Jack cheese, black pepper, garlic powder, ground cumin, onion powder, salt, and chipotle powder. Stir until all ingredients are well mixed.
- Prepare tortillas: Divide the chicken mixture evenly among 5 taco-sized flour tortillas.
- Roll and arrange: Roll up each tortilla tightly around the filling and place seam-side down in the prepared baking dish. Set aside once all are arranged.
- Make the sauce base: In a small saucepan over medium heat, melt 1 1/2 tablespoons unsalted butter. Stir in 1 1/2 tablespoons all-purpose flour and cook for about 1 minute to form a roux.
- Add chicken stock: Gradually whisk in 1 cup chicken stock, stirring continuously to avoid lumps, and bring the mixture to a gentle simmer.
- Finish the sauce: Remove the sauce from heat and whisk in 1/2 cup sour cream and 2 ounces of diced green chiles (with their juice). Mix until smooth.
- Pour sauce: Pour the prepared sauce evenly over the rolled enchiladas in the baking dish.
- Add cheese topping: Sprinkle the remaining 3/4 cup shredded Monterey Jack cheese evenly over the sauce-covered enchiladas.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes until the sauce is bubbly and the cheese is melted and slightly golden.
- Serve: Allow the enchiladas to cool slightly before serving to enhance flavor and avoid burns. Enjoy your comforting meal!
Notes
- Use fresh cooked chicken or leftover rotisserie chicken for convenience.
- For a spicier version, add more chipotle powder or use spicy green chiles.
- Sour cream can be substituted with Greek yogurt for a healthier twist.
- Ensure tortillas are soft and pliable to prevent cracking when rolling.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: white chicken enchiladas, creamy chicken enchiladas, baked enchiladas, Mexican chicken recipe, dinner for two
