- Prepare the Filling:
- In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the shredded chicken and diced green chilies. Stir to combine and cook for a few minutes to heat through. Set aside.
- Make the White Sauce:
- In a medium saucepan, heat a tablespoon of olive oil over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a roux and turns slightly golden.
- Gradually whisk in the chicken broth, sour cream, and heavy cream. Continue to whisk until the mixture is smooth and starts to thicken.
- Stir in the ground cumin, dried oregano, paprika, and half of the shredded Monterey Jack cheese. Season with salt and pepper to taste. Cook until the cheese is melted and the sauce is smooth.
- Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the white sauce on the bottom of a baking dish.
- Place about ¼ cup of the chicken mixture down the center of each tortilla. Roll up the tortillas tightly and place them seam-side down in the baking dish.
- Pour the remaining white sauce over the top of the enchiladas, spreading it evenly. Sprinkle the remaining Monterey Jack cheese and the cheddar cheese on top.
- Bake the Enchiladas:
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and lightly browned.
- Garnish and Serve:
- Once baked, let the enchiladas cool for a few minutes before serving. Garnish with chopped fresh cilantro, sliced green onions, and extra shredded cheese if desired.
- Enjoy:
- Serve your white chicken enchiladas with a side of Mexican rice, refried beans, or a fresh salad for a complete meal.
Cooking Tips:
- For added flavor, consider adding a squeeze of lime juice to the chicken mixture or incorporating a handful of chopped fresh cilantro.
- Make it spicier by adding a diced jalapeño or a pinch of cayenne pepper to the white sauce.
- For a vegetarian option, substitute the chicken with sautéed mushrooms, spinach, or other veggies of your choice.
Pairing Suggestions:
These White Chicken Enchiladas pair wonderfully with a light Mexican corn salad or a refreshing cucumber and avocado salsa. For a hearty side, try serving them with some homemade tortilla chips and salsa.
Enjoy this creamy, cheesy goodness and let the flavors take you on a delicious journey. Feel free to adjust the spice levels and toppings to suit your taste. Bon appétit!
What do you think of this recipe? Would you like to add any specific ingredients or modify the spice level? Let me know how it turns out!