There’s something magical about chicken enchiladas with white sauce that makes your taste buds dance like nobody’s watching. Picture this: warm tortillas wrapped around succulent, seasoned chicken, all blanketed in a creamy, dreamy white sauce that hugs each enchilada tighter than your grandma does at family gatherings. The aroma wafts through your kitchen, tantalizing everyone nearby and evoking memories of cozy dinners shared with loved ones.
Every time I whip up a batch of these enchiladas, I’m transported back to my college days, where late-night cooking marathons turned into culinary adventures. Friends gathered around the table, forks poised and ready for the first bite. The laughter mixed with the clinking of plates created an atmosphere so warm it felt like a hug from the inside out. Trust me; you will want to keep this recipe handy for those gatherings when you need to impress without breaking a sweat.
Why You'll Love This Recipe
- The ease of preparation means you can whip these up even on busy weeknights
- The flavor profile is rich and comforting, making it perfect for any occasion
- Visually appealing layers topped with melty cheese are sure to catch everyone’s eye
- Versatile enough to customize based on dietary preferences or leftover ingredients
I remember one time serving these enchiladas at a potluck, and the crowd went wild! They were devoured faster than I could say “seconds,” leaving only the empty baking dish as evidence of their deliciousness.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
-
Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts works perfectly, but feel free to adjust based on your crowd size.
-
Fresh Garlic: Select firm garlic cloves for the most robust flavor; trust me, your nose will thank you.
-
Flour Tortillas: Opt for large tortillas so they can hold all that delicious filling without bursting at the seams.
-
Sour Cream: Choose full-fat sour cream for creaminess that elevates the sauce to another level.
-
Monterey Jack Cheese: Shredded cheese adds gooey goodness that melts perfectly under heat and pulls apart beautifully.
-
Green Chiles: Canned or fresh, they add a subtle kick; use according to your heat preference.
For the Sauce:
-
Butter: Use unsalted butter for better control over seasoning when preparing your sauce.
-
All-Purpose Flour: Essential for thickening our creamy sauce; don’t skip this step!
-
Chicken Broth: Homemade or store-bought broth works well; just ensure it’s low-sodium if that’s your preference.
-
Cumin and Chili Powder: These spices bring depth and warmth to the sauce—feel free to adjust according to your taste.
-
Lime Juice: A splash of lime juice brightens everything up; it’s like sunshine in a bottle!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Strongly recommend starting this delightful journey by preheating your oven. Preheat oven to 375°F (190°C). While it gets nice and cozy, grab a baking dish and spray it with nonstick cooking spray. This step is crucial unless you want an epic fight getting those enchiladas out later.
Next step: Cook that chicken! In a large pot of boiling water, season with salt and add in those chicken breasts. Boil until cooked through—about 15-20 minutes should do it. Once done, remove them from the pot and let them rest before shredding into bite-sized pieces; don’t forget to sneak a taste!
Now for the sauce! In a medium saucepan over medium heat, melt butter until bubbly; then sprinkle in flour while whisking vigorously. Slowly pour in chicken broth while still whisking away like you’re trying out for a whisking championship! Keep stirring until it thickens—roughly 5 minutes—then add in sour cream along with cumin and chili powder.
Time for assembly! Grab those tortillas and spoon some shredded chicken onto each one along with green chiles if using. Roll them tightly like burritos and place them seam side down in the baking dish—it’s okay if they look like they’re having an identity crisis; we’ll fix that.
Pour that heavenly white sauce over all the enchiladas generously until they’re swimming in creamy goodness. Top off with shredded Monterey Jack cheese because let’s face it: more cheese equals more happiness.
Pop those bad boys in the oven and bake for about 25-30 minutes until golden brown and bubbling like a hot spring on vacation. Let them cool slightly before serving—it’s hard not to dive right in!
Prepare for compliments because once you serve these chicken enchiladas with white sauce, there will be nothing left but happy faces around your dinner table!
You Must Know
- Chicken enchiladas with white sauce are creamy, comforting, and perfect for any occasion
- The combination of tender chicken and rich sauce creates a dish that pleases everyone at the table
- Plus, they are easy to make ahead of time for busy weeknights
Perfecting the Cooking Process
Start by cooking the chicken until it’s juicy and seasoned perfectly. Prepare your sauce while the chicken cools to maximize flavor and efficiency.
Add Your Touch
Feel free to substitute shredded beef or vegetables for chicken. Adding jalapeños gives a spicy kick if you’re feeling adventurous.
Storing & Reheating
Store leftover enchiladas in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for best results.
Chef's Helpful Tips
- To achieve perfectly rolled enchiladas, warm the tortillas first; this prevents tearing during assembly
- Don’t overfill them—less is more when it comes to rolling!
- Make sure your sauce is evenly spread on top before baking for a creamy finish
A friend once told me that these chicken enchiladas with white sauce saved her from a dinner party disaster. Everyone loved them, and she swore off takeout forever!
FAQ
Can I use store-bought rotisserie chicken?
Absolutely! Rotisserie chicken saves time and adds great flavor to your enchiladas.
What toppings work best with chicken enchiladas?
Sour cream, avocado slices, or fresh cilantro make delicious toppings for added flavor.
How can I freeze these enchiladas?
Wrap them tightly in foil before freezing to maintain freshness for up to three months.
Chicken Enchiladas with White Sauce
- Total Time: 50 minutes
- Yield: Serves about 6
Description
Chicken Enchiladas with White Sauce are the ultimate comfort food, combining tender shredded chicken and a creamy, dreamy sauce that’s sure to please everyone at the table. Bursting with flavor and topped with melty cheese, these enchiladas are perfect for weeknight dinners or special gatherings. Easy to make and endlessly customizable, this dish will bring warmth and joy to your family meals.
Ingredients
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 6 large flour tortillas
- 1 cup full-fat sour cream
- 2 cups shredded Monterey Jack cheese
- 1 cup green chiles (canned or fresh)
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Juice of 1 lime
Instructions
- Preheat oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- In a large pot of boiling salted water, cook chicken breasts for about 15-20 minutes until cooked through. Remove and shred into bite-sized pieces.
- In a medium saucepan over medium heat, melt butter. Whisk in flour until bubbly; gradually add chicken broth while whisking until thickened (about 5 minutes). Stir in sour cream, cumin, chili powder, and lime juice.
- Assemble enchiladas by placing shredded chicken and green chiles in tortillas; roll tightly and place seam side down in the baking dish.
- Pour white sauce over enchiladas and top with shredded cheese. Bake for 25-30 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (250g)
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: <0.01g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
