White Chicken Enchiladas
Make dinnertime extra special with this quick and easy white chicken enchilada recipe. It’s guaranteed to be a crowd-pleaser!
Servings 9 enchiladas
Calories 300kcal
Equipment
Ingredients
- 4 shallots (sliced in rings and chunks)
- 5 chicken thighs (boneless and skinless, cut up to bite sized pieces (approximately 1.2 pounds))
- 2 tablespoons olive oil
- 3 teaspoons garlic paste (or 3 cloves garlic, chopped)
- 1 teaspoon cumin (ground)
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 9 6 inch flour tortillas (I used flour and whole wheat)
- 1 cup refried beans
- 1 cup sour cream sauce (homemade)
- 1/4 cup Mexican cheese (shredded)
Instructions
- Heat sauté pan or wok on medium and once that heats up, add oil.2 tablespoons olive oil
- Once that heats up, add shallots and sauté for 4 minutes.4 shallots
- Add chicken, cumin, parsley, salt, pepper and garlic and sauté for an additional 8 minutes.5 chicken thighs, 3 teaspoons garlic paste, 1 teaspoon cumin, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon dried parsley
- Spread refried beans on flour tortillas.1 cup refried beans, 9 6 inch flour tortillas
- Add chicken mixture on top and roll up the tortilla and place seam side down in the baking dish.
- Repeat until you fill the baking dish, I used 9 tortillas.
- Ladle sour cream sauce on top of enchiladas and sprinkle the cheese on top1 cup sour cream sauce, 1/4 cup Mexican cheese
- Bake uncovered for 20 minutes.
- Serve
- Smile
- Enjoy
Notes
Make as many as you want or until chicken mixture is done. I only had room for 9 enchiladas. I also alternated between white flour tortillas and whole wheat flour tortillas. I'm not adding the extra sour cream sauce in the calorie count.
Helpful tips
- Do you want to save time with this enchilada recipe? You can buy a rotisserie chicken and shred the meat, just know it may be drier than if you cook the chicken yourself.
- You can use corn tortillas instead of flour tortillas.
- You can use shredded chicken breast meat instead of thigh meat.
- You can use onions instead of shallots.
- Whenever possible, I use organic because I like that they don't have any added antibiotics in it and I believe there is a taste difference.
- I don't use any spices that would add heat because Christopher is sensitive to spicy food, but if you want to add when you are sautéing the chicken.
- You don't have to use my sour cream sauce, but the flavor is outstanding and it is so worth trying these enchiladas smothered with it.
- I will not be showing you how to make sour cream sauce, as there is a post that explains it on the site. But you will need a saucepan, and here are the ingredients you will need: flour and melted butter - which you will whisk together, chicken broth, garlic powder, onion powder, salt, sour cream, shredded cheddar cheese.
- I do make my own refried beans, but if you don't want to, you can substitute it with canned beans.
- When you bake the enchiladas with the sauce, it does dry out a tad, so feel free to add more after you serve it.
- If you have leftovers, you can place them into an airtight container and store in the fridge for up to a week. You can reheat it easily in the oven and add more sauce and sprinkle with any remaining cheese on top.
- You can also store in the freezer for up to 3 months. And for that matter, you can make the enchiladas ahead and store them in the freezer until you're ready to eat them. You'll fully thaw the enchiladas, ladle on white enchilada sauce and bake.
Nutrition
Serving: 2enchiladas | Calories: 300kcal | Carbohydrates: 8g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 63mg | Sodium: 600mg | Potassium: 202mg | Fiber: 1g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1.1mg