This delightful dish is like a fiesta on your plate—each bite of chicken enchiladas with white sauce brings layers of flavors and a comforting embrace that makes your taste buds dance. Imagine tender chunks of chicken wrapped in soft tortillas, smothered in a creamy white sauce that’s so good you’ll want to bathe in it (okay, maybe don’t bathe in it, but you get the idea). The aroma wafts through your kitchen like a warm hug from Grandma, pulling everyone into the dining room faster than you can say “enchilada.”
As someone who grew up in a household where every meal was an event, these chicken enchiladas have been the star of many family gatherings. Picture this: my cousin Louie attempting to impress his new girlfriend by cooking them—spoiler alert—he burned the first batch but redeemed himself wonderfully when he made these cheesy delights. Trust me; they’re perfect for any occasion—from casual weeknight dinners to festive celebrations.
Why You'll Love This Recipe
- These scrumptious chicken enchiladas are incredibly easy to prepare, making them ideal for busy weeknights
- Their rich flavors will leave everyone asking for seconds
- The visual appeal of melted cheese and creamy sauce will entice even the pickiest eaters
- Plus, they’re versatile enough to customize according to your cravings or pantry staples!
I remember the first time I served these at a family gathering; my Aunt Maria declared it “the best thing since sliced bread,” which is quite a compliment coming from her!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts for tenderness but adjust based on your crowd size.
- Flour Tortillas: Soft tortillas hold all the goodness; choose ones that are thick enough to withstand the filling.
- Sour Cream: Adds creaminess and tang; don’t skimp on this—it’s essential!
- Shredded Cheese: A blend of Monterey Jack and cheddar creates that ooey-gooey cheesiness we crave.
- Chicken Broth: Use low-sodium broth for moisture without overwhelming saltiness.
- Green Chilies: Adds depth and subtle spice; opt for mild if you’re spice-averse.
- Garlic Powder and Onion Powder: These spices provide foundational flavor that’s simply irresistible.
- Cumin and Paprika: Essential spices that bring warmth and earthiness to our dish.
- Butter or Olive Oil: For sautéing; butter adds richness while olive oil keeps it lighter.
- Fresh Cilantro (optional): For garnish; adds a pop of color and flavor if you’re feeling fancy!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep the Chicken: Preheat oven to 350°F (175°C). Season your boneless skinless chicken breasts generously with salt, pepper, garlic powder, onion powder, cumin, and paprika before cooking.
Cook the Chicken: In a skillet over medium heat, add butter or olive oil. Cook the seasoned chicken for about 7-8 minutes per side until golden brown and no longer pink inside. Let cool slightly before shredding it finely.
Create the Sauce: In a saucepan over medium heat, melt some butter and stir in flour until golden brown. Gradually whisk in low-sodium chicken broth until smooth. Add sour cream and green chilies while stirring continuously until heated through.
Assemble the Enchiladas: Spread some of the creamy sauce at the bottom of a greased baking dish. Lay out tortillas on a surface; fill each with shredded chicken and sprinkle cheese before rolling them tightly.
Bake to Perfection: Place rolled tortillas seam-side down in the prepared baking dish. Pour remaining sauce over them and top with more cheese. Bake uncovered for about 25-30 minutes until bubbly and golden brown.
Strongly consider letting them cool slightly before serving—those molten cheese strings are just waiting to pull apart dramatically as you serve them!
Enjoy these delicious chicken enchiladas with white sauce alongside rice or beans for an unforgettable meal!
You Must Know
- This delightful chicken enchiladas with white sauce recipe offers a creamy, zesty twist
- The balance of flavors and textures creates a satisfying dish perfect for family dinners or festive gatherings
- Plus, it’s simple enough to whip up even on busy weeknights
Perfecting the Cooking Process
Begin by cooking the chicken until golden brown, then prepare your white sauce while the chicken cools. Assemble enchiladas with cooked chicken and sauce, then bake to perfection.
Add Your Touch
Feel free to swap in shredded beef or roasted veggies for a personalized twist. You can also experiment with different cheese blends or add fresh herbs for brightness.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, ensuring that they stay deliciously creamy.
Chef's Helpful Tips
- For perfect chicken enchiladas with white sauce, ensure your tortillas are soft and pliable before filling them
- Use high-quality cheese to enhance flavor and meltiness
- Don’t rush the baking process; letting them sit allows flavors to meld beautifully
Sometimes I surprise friends with this dish during gatherings—seeing their delighted faces as they dig in is priceless, especially when they ask for seconds!
FAQ
What kind of tortillas work best for chicken enchiladas with white sauce?
Corn tortillas are traditional, but flour tortillas offer a softer texture and easier rolling.
Can I make chicken enchiladas with white sauce ahead of time?
Absolutely! Assemble them, cover tightly, and refrigerate until ready to bake—just add extra baking time.
What can I substitute for sour cream in the white sauce?
Greek yogurt works wonderfully as a tangy and healthier alternative in your white sauce.
Chicken Enchiladas with White Sauce
- Total Time: 50 minutes
- Yield: Serves 6
Description
Chicken enchiladas with white sauce are a creamy, flavor-packed delight that makes any meal feel like a celebration. Perfect for busy weeknights or family gatherings!
Ingredients
- 3–4 boneless, skinless chicken breasts
- Flour tortillas
- 1 cup sour cream
- 2 cups shredded cheese (Monterey Jack and cheddar)
- 2 cups low-sodium chicken broth
- 1 can green chilies
- Seasonings: garlic powder, onion powder, cumin, paprika
- Butter or olive oil
Instructions
- Preheat the oven to 350°F (175°C).
- Season chicken breasts with salt, pepper, garlic powder, onion powder, cumin, and paprika. Cook in a skillet with butter or olive oil for 7-8 minutes per side until golden brown. Shred when cooled.
- In a saucepan, melt butter and whisk in flour until golden. Gradually add chicken broth until smooth. Stir in sour cream and green chilies until heated through.
- Spread some sauce in a greased baking dish. Fill tortillas with shredded chicken and cheese, roll tightly, and place seam-side down in the dish. Pour remaining sauce over enchiladas and top with more cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (170g)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
