Prepare to discover the ultimate white chicken enchilada recipe, a symphony of creamy, tangy, and cheesy goodness that surpasses any restaurant version.
This surprisingly simple recipe will not only impress your friends but also leave you craving more with every single bite.
Ingredients
Alright, let's gather all the stuff we're gonna need for these amazing cookies! First, you'll want 175g (about 5.5 oz) of softened, unsalted butter—almost like it's ready for a spa day!
You'll need 1/3 cup of brown sugar and 1/3 cup of white sugar. A tiny pinch—just 1/8 tsp—of salt is essential! Grab 2 egg yolks; save those whites for another adventure! You'll want 2 tsp of vanilla extract for that cozy cookie fragrance.
Now, for the dry stuff: 1 1/2 cups of plain flour, 1/2 cup of rice flour (or more plain, if you're feeling rebellious), and 1/2 tsp of baking powder. Almost there, buddy!
Finally, toss in 100g glorious, roughly chopped macadamia nuts. And, of course, 125g of chopped, small pieces of white eating chocolate—not the baking kind, trust me on this!
Instructions
Now that we've got all our ingredients prepped, let's get these cookies baking! First, I beat the butter, sugar, and salt until it's nice and smooth—about a minute should do it.
Next, I add in those egg yolks and vanilla! Give it another minute until everything looks well combined. That's when I add the baking powder and half the flour.
Then, I gradually mix in the rest of the flour until it's just incorporated. Don't overmix it, okay? I like to gently stir in some green chiles to add a touch of Southwestern flavor.
Now it's time for the fun part! I toss in the macadamia nuts and chocolate, and mix it up with a wooden spoon—the dough gets too tough for the mixer, trust me!
Gently shape the mixture into a log and chilling is key! When ready, slice and bake until golden.
Recipe Notes
Let's plunge into some key recipe notes that'll help you nail these cookies! Rice flour? It gives a "velvety" texture – just like the legends! If you don't have it, no sweat, use plain flour.
Chop macadamias into good-sized pieces – halves or quarters. We're going for that ideal crunch factor!
Use eating chocolate, not baking. Trust me, it tastes better. Chop smaller than the nuts – too big and the surface might crack. We want more white chocolate bits evenly spread! It's like a treasure hunt in every bite.
Switch it up! Try chocolate chunks, dried fruit, or caramel bits. Aim for 1 to 1.25 cups total. M&M's? Dotty cookies, here we come!
High heat first, then lower. It sets the cookie and then cooks it through evenly. These are thick cookies, so bake longer than usual. If yours are smaller, cut the time. Don't worry too much about whether it rose or fell.
Nutrition Information
Okay, let's talk numbers – specifically, what you're getting in each cookie! We're diving into the nutritional deets, so grab your calculator!
Each cookie packs about 313 calories – that's 16% of your daily intake. You'll find 26g of carbs (9%), 3g of protein (6%), and 20g of fat (31%). Saturated fat? About 10g, which is 63%! Cholesterol clocks in at 61mg (20%) – whoa!
Sodium's not bad at 129mg (6%), and you'll get 119mg of potassium (3%). There's a tiny bit of fiber, like 1g (4%) and about 6g of sugar (7%).
Vitamin A – 375 IU (8%), a little Vitamin C, 45mg of calcium (5%), and 1.2mg of iron (7%).
Don't freak out about the numbers! Everything in moderation is my motto. Enjoy every bite!
Short Recipe Version
White Chicken Enchiladas
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked, shredded chicken
- 1 (10 ounce) can diced tomatoes and green chilies, drained
- 1 (8 ounce) package cream cheese, softened
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese, divided
- 10 (6 inch) flour tortillas
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup milk
Instructions:
- Preheat oven to 350°F (175°C).
- Heat olive oil in a skillet over medium heat. Add onion and garlic and cook until softened. Stir in cumin, chili powder, salt, and pepper.
- Stir in chicken, diced tomatoes and green chilies, cream cheese, sour cream, and 1 cup of Monterey Jack cheese.
- Spoon chicken mixture into tortillas and roll up. Place enchiladas seam-side down in a 9×13 inch baking dish.
- In a bowl, whisk together cream of chicken soup and milk. Pour over enchiladas and sprinkle with remaining 1 cup of Monterey Jack cheese.
- Bake for 25-30 minutes, or until heated through and cheese is melted and bubbly.
Nutrition Information (per serving, estimate):
- Calories: 450
- Protein: 30g
- Fat: 25g
- Carbohydrates: 30g