Easy Chicken Enchiladas with White Sauce Recipe

Introduction and Quick Summary

Have you ever tasted a dish that transports you straight to flavor paradise? Imagine sinking your fork into warm tortillas filled with tender chicken, all enveloped in a rich and creamy white sauce. These Chicken Enchiladas with White Sauce are not just an ordinary meal; they are a celebration of flavors that delight the senses. The combination of spices and textures creates a culinary experience like no other.

Every bite offers a perfect blend of warmth and comfort, making these enchiladas ideal for family dinners or cozy gatherings. The savory filling paired with the luscious white sauce is sure to impress your guests and satisfy those hungry stomachs. Whether it’s a chilly evening or a festive occasion, these enchiladas will have everyone asking for seconds. Get ready to dive into a recipe that promises incredible taste and satisfaction.

Why You’ll Love This Chicken Enchiladas with White Sauce

• Flavorful Comfort Food: These enchiladas combine the comforting flavors of tender chicken and creamy sauce, making them a go-to dish for any meal.
• Easy to Prepare: This recipe comes together quickly and easily, perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
• Customizable Ingredients: You can easily adjust the ingredients based on your preferences or dietary needs, such as adding veggies or using gluten-free tortillas.
• Perfect for Meal Prep: These enchiladas freeze well, allowing you to prepare them ahead of time for quick meals on busy days.

Ingredients for Chicken Enchiladas with White Sauce

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Approximately 3-4 chicken breasts work best; adjust according to your serving size.
• Tortillas: Use flour or corn tortillas based on your preference; both types hold up well in this recipe.
• Shredded Cheese: A blend of Monterey Jack and cheddar cheese adds creaminess and flavor—feel free to mix it up.
• Green Chiles: Canned green chiles add a subtle heat; they’re optional but highly recommended for added flavor.

For the Sauce:

• Butter: Use unsalted butter to create a rich base for the sauce.
• All-Purpose Flour: Helps thicken the sauce while adding body and texture.
• Chicken Broth: Low-sodium chicken broth keeps the dish flavorful without being too salty.
• Sour Cream: Incorporate sour cream for creaminess and tanginess in the sauce.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Chicken Enchiladas with White Sauce

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) while you prepare the filling.

Step 2: Cook the Chicken

In a large pot, bring water to a boil. Add chicken breasts and cook until fully cooked through (about 15-20 minutes). Remove from water and shred.

Step 3: Prepare the Filling

In a mixing bowl, combine shredded chicken, half of the cheese, green chiles (if using), salt, and pepper.

Step 4: Make the Sauce

In a saucepan over medium heat, melt butter. Stir in flour until smooth. Gradually whisk in chicken broth until thickened. Once thickened, remove from heat and stir in sour cream.

Step 5: Assemble the Enchiladas

Spread some sauce on the bottom of a baking dish. Fill each tortilla with about two tablespoons of chicken mixture. Roll tightly and place seam-side down in the baking dish.

Step 6: Bake

Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Bake for about 20 minutes until heated through and bubbly.

Transfer to plates and drizzle with extra sauce for the perfect finishing touch.

Tips and Tricks

Here are some helpful tips to ensure the best results for your dish:

• Use Rotisserie Chicken: To save time, consider using rotisserie chicken instead of cooking it yourself; it’s flavorful and convenient.
• Add Vegetables: For extra nutrition, include sautéed bell peppers or spinach in your filling mix.
• Garnish Wisely: Top your finished enchiladas with fresh cilantro or sliced jalapeños for an added burst of flavor.

Enjoy making these Chicken Enchiladas with White Sauce. They’re bound to be a hit at your table.

Mistakes to avoid

• Overcooking the Chicken: One common mistake when making Chicken Enchiladas with White Sauce is overcooking the chicken. Overcooked chicken can become dry and tough, ruining the texture of your dish. To prevent this, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. Cook it just until done, then let it rest before shredding. This will help retain moisture and keep your enchiladas tender and juicy.
• Using Low-Quality Tortillas: The type of tortilla you choose can significantly impact your Chicken Enchiladas with White Sauce. Avoid using low-quality tortillas that may tear or become mushy during baking. Opt for fresh corn or flour tortillas instead. Heating them slightly before filling will also help maintain their integrity and improve the overall flavor of your enchiladas.
• Skipping Homemade White Sauce: While store-bought sauces can save time, they often lack the depth of flavor that homemade white sauce provides. Skipping this crucial step can result in bland enchiladas. A simple white sauce made from butter, flour, milk, and seasonings elevates your dish significantly. Take a few extra minutes to prepare it; you’ll be rewarded with a rich, creamy texture that complements the chicken perfectly.

Serving Suggestions for Chicken Enchiladas with White Sauce

This Chicken Enchiladas with White Sauce is versatile and pairs wonderfully with:

• Mexican Rice: Serve alongside a side of fluffy Mexican rice for a hearty meal. The rice complements the creamy white sauce and enhances the overall flavor profile.
• Refried Beans: Refried beans provide a great source of protein and fiber. Their rich texture balances the smoothness of the enchiladas, making each bite satisfying.
• Salsa Verde: A fresh salsa verde adds a zesty kick to your dish. Drizzle it over the top or serve it on the side for a refreshing contrast to the creamy enchiladas.

FAQs about Chicken Enchiladas with White Sauce

What ingredients do I need for Chicken Enchiladas with White Sauce?

To make delicious Chicken Enchiladas with White Sauce, you’ll need several key ingredients. Start with cooked shredded chicken, which forms the base filling. Use corn tortillas, as they hold up well when filled and rolled. For the white sauce, gather ingredients like sour cream, cream of chicken soup, green chilies, and cheese. Additionally, seasonings such as cumin and garlic powder enhance the flavor. This combination creates a delightful dish that’s both creamy and savory.

Can I make Chicken Enchiladas with White Sauce ahead of time?

Absolutely. Preparing Chicken Enchiladas with White Sauce ahead of time is not only possible but also convenient. You can assemble the enchiladas, then cover them tightly with foil and refrigerate them for up to 24 hours before baking. When you’re ready to enjoy your meal, simply bake them straight from the fridge. This allows the flavors to meld beautifully while saving you time on busy nights.

How do I store leftover Chicken Enchiladas with White Sauce?

Storing leftover Chicken Enchiladas with White Sauce is simple. Allow them to cool completely before placing them in an airtight container. Refrigerate your leftovers for up to four days. If you want to keep them longer, consider freezing them instead. Wrap individual portions in plastic wrap or aluminum foil before placing them in a freezer-safe container. This way, you can enjoy this tasty dish even weeks later.

Can I use different proteins in my Chicken Enchiladas with White Sauce?

Yes. While chicken is a popular choice for these enchiladas, you can easily substitute other proteins based on your preference. Shredded turkey or beef work well if you’re looking for alternatives. For a vegetarian option, consider using black beans or sautéed vegetables as filling instead of meat. These variations will still give you a delicious result while catering to different dietary needs.

Conclusion for Chicken Enchiladas with White Sauce

In summary, Chicken Enchiladas with White Sauce is a delightful dish that offers versatility and flavor. By combining shredded chicken, creamy white sauce, and soft tortillas, you create an unforgettable meal that everyone will love. Pairing these enchiladas with sides like Mexican rice or refried beans enhances their appeal further. Plus, you can prepare them ahead of time or customize fillings according to your taste preferences. Whether it’s a family dinner or a gathering with friends, this recipe promises satisfaction every time.

Easy Chicken Enchiladas with White Sauce Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Clara Rosewood
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Chicken Enchiladas with White Sauce offer a creamy, flavorful twist on the classic enchilada. Instead of the traditional red enchilada sauce, these enchiladas are smothered in a rich, creamy white sauce made with sour cream, green chilies, and a blend of cheeses. The tender shredded chicken wrapped in soft tortillas, combined with the velvety sauce, makes for an irresistible dish perfect for family dinners or special occasions.

---

Ingredients

Scale 1x2x3x

For the White Sauce:

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup sour cream
• 1 can (4 oz) diced green chilies
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

For the Enchiladas:

• 3 cups cooked, shredded chicken (rotisserie chicken works well)
• 8 small flour tortillas (or corn tortillas for a gluten-free option)
• 1 1/2 cups shredded Monterey Jack cheese
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup chopped fresh cilantro (optional, for garnish)
• 1/2 cup sliced green onions (optional, for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

• Make the White Sauce:
  • In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1 minute, until it forms a smooth paste.
  • Gradually whisk in the chicken broth and cook, stirring frequently, until the sauce thickens, about 3-5 minutes.
  • Stir in the sour cream, green chilies, garlic powder, onion powder, cumin, salt, and pepper. Let it simmer for another 2 minutes, then remove from heat.
• Prepare the Enchiladas:
  • Preheat your oven to 375°F (190°C).
  • In a greased 9×13-inch baking dish, spread a small amount of the white sauce to cover the bottom.
  • Lightly warm the tortillas in the microwave or on a skillet for about 10 seconds on each side to make them pliable.
  • Place about 1/3 cup of shredded chicken on each tortilla, then sprinkle with a little bit of the shredded cheese. Roll up the tortillas and place them seam-side down in the baking dish.
• Assemble the Enchiladas:
  • Pour the remaining white sauce evenly over the rolled-up tortillas.
  • Sprinkle the rest of the shredded Monterey Jack and cheddar cheeses over the top of the sauce.
• Bake:
  • Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden.
• Serve:
  • Garnish with chopped cilantro and sliced green onions before serving. Serve hot with a side of rice, beans, or a simple salad.

Notes

• For added heat, you can include diced jalapeños or a few dashes of hot sauce in the white sauce.
• For a vegetarian version, substitute the chicken with sautéed mushrooms or beans.
• You can make this dish ahead of time by assembling the enchiladas and refrigerating them until ready to bake.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-American