Ultimate Guide to Mexican Dinner Recipes: White Chicken Enchiladas & More
Ultimate Guide to Mexican Dinner Recipes: White Chicken Enchiladas & More
When it comes to satisfying family dinners, Mexican cuisine offers some of the most flavorful and comforting options. Whether you’re craving creamy white chicken enchiladas, stuffed chiles rellenos, or crispy pollo loco, these recipes will bring authentic Mexican flavors to your dinner table. Perfect for busy weeknights or special occasions, these dishes are sure to become family favorites.
White Chicken Enchiladas with Green Chili Sour Cream Sauce
Ingredients:
- 2 cups cooked shredded chicken breast
- 8 flour tortillas (8-inch)
- 1 cup sour cream
- 1 can (4 oz) diced green chilies
- 2 cups shredded Monterey Jack cheese
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 2 tbsp olive oil
Step-by-Step Instructions
Step 1: Prepare the Filling
In a large bowl, combine shredded chicken, 1 cup of shredded cheese, chopped onion, minced garlic, cumin, chili powder, and half of the chopped cilantro. Mix well until all ingredients are evenly distributed.
Step 2: Make the Sauce
In a medium saucepan, whisk together sour cream and diced green chilies over low heat. Add a pinch of salt and pepper. Heat gently until warm but not boiling.
Step 3: Assemble the Enchiladas
Preheat oven to 350°F (175°C). Spoon about 1/3 cup of chicken mixture onto each tortilla. Roll up tightly and place seam-side down in a greased 9×13 inch baking dish.
Step 4: Bake to Perfection
Pour the sour cream sauce evenly over the enchiladas. Sprinkle remaining cheese on top. Bake for 20-25 minutes until cheese is melted and bubbly. Garnish with remaining cilantro before serving.
Expert Tips for Perfect Mexican Dinners
1. Warm Your Tortillas
Always warm tortillas slightly before rolling to prevent cracking. Place them between damp paper towels and microwave for 20-30 seconds.
2. Don’t Overfill
Use about 1/3 cup filling per tortilla to prevent them from bursting open during baking.
3. Adjust Spice Levels
Control the heat by using mild or hot green chilies based on your family’s preference.
Mexican Dinner Recipe Variations
Chiles Rellenos
For a vegetarian option, stuff poblano peppers with cheese and vegetables, dip in egg batter, and pan-fry until golden brown.
Pollo Loco
Marinate chicken in citrus juices and spices, then grill or bake until perfectly cooked with a crispy exterior.
Quick Quesadillas
Fill tortillas with your favorite ingredients, fold in half, and cook in a skillet until cheese melts and tortillas are golden.
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes! Assemble the enchiladas up to a day in advance, cover with plastic wrap, and refrigerate. Add 5-10 minutes to baking time when cooking from cold.
What can I serve with white chicken enchiladas?
Mexican rice, refried beans, fresh salad, or guacamole make excellent side dishes.
Can I use corn tortillas instead of flour?
Absolutely! Corn tortillas work well but may need extra warming to prevent cracking when rolling.
These Mexican dinner recipes offer endless possibilities for delicious, satisfying meals that your whole family will love. The white chicken enchiladas are particularly crowd-pleasing with their creamy sauce and flavorful filling. Enjoy exploring these authentic Mexican flavors in your own kitchen!
White Chicken Enchiladas with Green Chili Sour Cream Sauce
Ingredients
Method
- In a large bowl, combine shredded chicken, 1 cup of shredded cheese, chopped onion, minced garlic, cumin, chili powder, and half of the chopped cilantro. Mix well until all ingredients are evenly distributed.
- In a medium saucepan, whisk together sour cream and diced green chilies over low heat. Add a pinch of salt and pepper. Heat gently until warm but not boiling.
- Preheat oven to 350°F (175°C). Spoon about 1/3 cup of chicken mixture onto each tortilla. Roll up tightly and place seam-side down in a greased 9×13 inch baking dish.
- Pour the sour cream sauce evenly over the enchiladas. Sprinkle remaining cheese on top. Bake for 20-25 minutes until cheese is melted and bubbly. Garnish with remaining cilantro before serving.
