Creamy White Chicken Enchiladas: A Delicious and Comforting Mexican-Inspired Dish

These creamy white chicken enchiladas offer a luscious twist on the traditional enchilada. Instead of a red sauce, the dish features a rich, creamy white sauce that perfectly complements the shredded chicken and soft tortillas. With ingredients like chicken breast, cheese, and Greek yogurt, this recipe offers both indulgence and nutritious benefits, making it a great family-friendly meal or a dish to impress guests.

Ingredients (Serves 4-6)

For the Enchiladas:

• 3 cups cooked, shredded chicken (from chicken breasts or rotisserie)
• 10-12 flour tortillas (8-inch)
• 2 cups shredded mozzarella or Monterey Jack cheese
• 1 small onion, finely chopped
• 1 green chili, diced (optional, for spice)

For the White Sauce:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream or Greek yogurt
• 1 tsp garlic powder
• ½ tsp cumin
• Salt and pepper to taste
• ½ cup shredded mozzarella (for sauce)

For Garnishing:

• Fresh cilantro, chopped
• Diced avocado or jalapeños (optional)

Instructions

1. Prepare the Filling:

1. In a bowl, combine the shredded chicken, half of the cheese, onions, and green chili. Mix well and set aside.

2. Preheat the Oven:

Preheat the oven to 180°C (350°F). Grease a large baking dish with oil or butter.

3. Assemble the Enchiladas:

1. Lay out a tortilla and spoon 2-3 tablespoons of the chicken filling into the center.
2. Roll the tortilla tightly and place it seam-side down in the baking dish.
3. Repeat with the remaining tortillas and filling, lining them up side by side.

4. Make the White Sauce:

1. In a saucepan, melt the butter over medium heat.
2. Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
3. Gradually add the chicken broth, whisking until smooth and thickened.
4. Remove from heat and stir in the sour cream, garlic powder, cumin, and ½ cup of shredded cheese. Season with salt and pepper.

5. Pour the Sauce and Bake:

1. Pour the white sauce evenly over the enchiladas, making sure they are well covered.
2. Sprinkle the remaining cheese on top.
3. Bake for 25-30 minutes until the cheese is melted and bubbly. If desired, broil for the last 2 minutes for a golden crust.

6. Garnish and Serve:

Top with fresh cilantro, diced avocado, or jalapeños for added flavor. Serve warm with a side of Mexican rice or a green salad.

Nutritional Information (Per Serving)

• Calories: 420 kcal
• Protein: 35 g
• Carbohydrates: 20 g
• Fat: 22 g
• Fiber: 2 g
• Calcium: 25% of Daily Value

Health Benefits of Creamy White Chicken Enchiladas

1. High-Protein Meal:
   With a generous amount of shredded chicken, this dish provides lean protein, essential for muscle repair and satiety.
2. Probiotics from Greek Yogurt:
   Using Greek yogurt in place of sour cream increases the dish’s probiotic content, supporting gut health and digestion.
3. Calcium for Bone Health:
   The mozzarella cheese adds calcium, which promotes strong bones and teeth.
4. Immune-Boosting Spices:
   Garlic and cumin contain antioxidants and antimicrobial properties, helping to strengthen the immune system.
5. Low in Refined Carbs:
   Opting for whole-wheat or low-carb tortillas makes this dish a healthier choice, suitable for those watching their carb intake.

Tips for Success

• Use rotisserie chicken for convenience and deeper flavor.
• For extra heat, add jalapeños or chipotle powder to the white sauce.
• Make it ahead: Assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking.

These Creamy White Chicken Enchiladas are the perfect blend of savory and creamy, offering a unique twist on a classic dish. Whether served for a cozy family dinner or a festive gathering, they’re guaranteed to impress with their rich flavor and nutritional benefits. Enjoy them fresh out of the oven, and savor every bite!