Imagine sinking your teeth into a warm tortilla stuffed with juicy chicken, smothered in a creamy white sauce that clings like an affectionate puppy. The taste? Oh my goodness, it’s like a flavor explosion that makes your taste buds do the cha-cha! These chicken enchiladas with white sauce are not just a meal; they’re an experience that transforms any ordinary dinner into a fiesta.
Every time I whip up these bad boys, I’m transported back to those family gatherings where laughter filled the air and plates were piled high. Nothing compares to the joy on my family’s faces when I serve them these cheesy delights! Whether it’s Taco Tuesday or just a regular old Wednesday, these enchiladas are the highlight of our week. Trust me; once you try this recipe, you’ll want to make it part of your weekly routine!
Why You'll Love This Recipe
- You can throw together these tasty enchiladas in under an hour without breaking a sweat
- The rich flavors are sure to impress everyone at your table
- Their delightful presentation makes them perfect for special occasions or casual dinners alike
- Plus, you can easily adjust the spice level to suit your crowd’s palate!
I remember one time my aunt made these for a family reunion. Everyone couldn’t stop raving about how delicious they were – I think I ate three servings and still wanted more!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: About 3-4 breasts will do nicely; adjust according to your crowd size.
- Fresh Garlic: Use firm cloves for maximum flavor; garlic is basically life.
- Flour Tortillas: Choose large tortillas for better stuffing capacity; no one likes an empty tortilla!
- Shredded Cheese: A mix of Monterey Jack and cheddar adds richness; cheese is happiness in edible form.
- Sour Cream: This is essential for creaminess in the sauce; don’t skip it unless you want sad enchiladas.
- Chicken Broth: Use low-sodium broth for better control over salt levels; we don’t want salty surprises!
- Green Chiles: Canned or fresh will add some zing; spice it up if you dare!
- Olive Oil: For sautéing; it’s the smooth operator in this dish.
- Onion: A chopped onion adds depth; sauté until translucent and sweet-smelling.
- Cumin and Chili Powder: Essential spices that bring warmth and flavor; don’t skimp here!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Ingredients: Start by preheating your oven to 375°F (190°C). Chop the chicken into bite-sized pieces while imagining all the happy faces waiting for dinner.
Sauté the Chicken: Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until they’re translucent and fragrant before tossing in garlic.
Add Spices & Chicken: Sprinkle cumin and chili powder over the onions before adding diced chicken. Cook until golden brown and fully cooked through—about 7-10 minutes should do.
Make the White Sauce: In another pot, combine sour cream and broth over low heat until warm. Stir in green chiles and season as desired. This creamy concoction is where magic happens!
Assemble Your Enchiladas: Take a tortilla, fill it generously with chicken mixture, roll it up tightly like a burrito hug, and place seam-side down in a greased baking dish.
Bake & Serve: Pour remaining white sauce over assembled enchiladas and sprinkle cheese on top. Bake for 20 minutes until bubbly and golden brown—your kitchen will smell divine!
Now grab your plate (and maybe a friend) because these scrumptious chicken enchiladas with white sauce are ready to be devoured!
You Must Know
- Chicken enchiladas with white sauce are a delicious way to impress your friends and family
- They are creamy, savory, and can easily be made ahead of time, making them perfect for gatherings
- The fragrant aroma while baking is simply irresistible!
Perfecting the Cooking Process
Start by cooking the chicken thoroughly before shredding it. While the chicken cools, prepare the white sauce and tortillas for assembly. This method ensures everything is ready to go when it’s time to roll those enchiladas!
Add Your Touch
Feel free to swap ingredients based on your taste! Add black beans or corn for extra flavor, or use different cheeses like Monterey Jack or pepper jack for a spicy kick.
Storing & Reheating
Store leftover chicken enchiladas in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warm throughout, about 20 minutes for best results.
Chef's Helpful Tips
- For perfect chicken enchiladas with white sauce, focus on seasoning your chicken well before cooking
- Letting the assembled enchiladas sit briefly allows flavors to meld beautifully
- Always cover with foil while reheating to prevent drying out!
I once served these chicken enchiladas at a family gathering, and they disappeared faster than my cousin could say “seconds!” Everyone was raving about them, and I secretly felt like a culinary rockstar.
FAQ
Can I use leftover rotisserie chicken?
Absolutely! Leftover rotisserie chicken saves time and adds great flavor to your enchiladas.
What can I substitute for white sauce?
You can use a cream-based soup or sour cream mixed with cheese as an alternative.
How do I make my enchiladas saucier?
Add more white sauce while assembling; pour some over before baking for extra moisture.
Creamy Chicken Enchiladas with White Sauce Recipe
- Total Time: 45 minutes
- Yield: Serves 6
Description
Chicken enchiladas with white sauce are a creamy, flavor-packed delight that will elevate any mealtime. This recipe is easy to follow and perfect for family gatherings or cozy dinners.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic
- Large flour tortillas
- 1 cup shredded Monterey Jack and cheddar cheese
- 1 cup sour cream
- 1 cup low-sodium chicken broth
- 1 can green chiles
- 2 tablespoons olive oil
- 1 chopped onion
- 1 teaspoon cumin
- 1 teaspoon chili powder
Instructions
- Preheat oven to 375°F (190°C). Chop chicken into bite-sized pieces.
- In a skillet, heat olive oil over medium heat. Sauté chopped onion until translucent, then add garlic.
- Add cumin and chili powder, then the chicken. Cook until golden brown and fully cooked (about 7-10 minutes).
- In another pot, warm sour cream and chicken broth on low heat. Stir in green chiles.
- Fill tortillas with the chicken mixture, roll tightly, and place seam-side down in a greased baking dish.
- Pour remaining white sauce over enchiladas and sprinkle cheese on top. Bake for 20 minutes until bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
