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4. Bake the Enchiladas:
- Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and the edges of the tortillas start to turn golden.
5. Serve:
- Remove the enchiladas from the oven and let them sit for a few minutes before serving.
- Garnish with fresh cilantro and serve with lime wedges for extra flavor. These go wonderfully with a side of Mexican rice, black beans, or a simple green salad.
Tips:
- Make Ahead: You can assemble the enchiladas and store them in the fridge (covered) for up to 24 hours before baking. Just pop them in the oven when you’re ready to cook.
- Add Spice: If you like a little more heat, you can use a can of diced green chilies with jalapeños or add some chopped fresh jalapeños to the chicken filling or sauce.
- Variations: You can add corn kernels or sautéed bell peppers to the chicken mixture for added texture and flavor.
- For Extra Creaminess: You can add a little extra cream cheese or a splash of heavy cream to the white sauce for an even richer texture.
Enjoy!
These White Chicken Enchiladas are creamy, cheesy, and full of flavor. They’re a fantastic weeknight dinner or a fun dish to serve at your next gathering. Enjoy every bite!
