Chicken Enchiladas with White Sauce

The tantalizing aroma of Chicken Enchiladas with White Sauce wafting through the air can make anyone’s mouth water. Imagine sinking your teeth into a warm tortilla filled with tender chicken and smothered in a rich, creamy sauce that dances on your taste buds like a mariachi band at a fiesta.

This dish is not just food; it’s a warm hug on a plate, perfect for cozy nights in or lively gatherings. I remember the first time I made these enchiladas; my family couldn’t stop raving about them, and I felt like a culinary rock star.

Ah, the memories. I recall hosting a game night when these enchiladas stole the show and won over even the pickiest eaters.

Essential Ingredients

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

• Boneless, Skinless Chicken Breasts: About 3-4 breasts will do; adjust based on how many hungry mouths you’re feeding.
• Tortillas: Use flour tortillas for a soft texture that wraps around the filling perfectly.
• White Sauce: A creamy blend of sour cream and cheese that elevates the flavors to heavenly heights.
• Cheddar Cheese: Shredded cheese adds gooeyness; feel free to mix in Monterey Jack for extra flavor.
• Onions: Sautéed onions bring sweetness and depth; choose yellow onions for the best results.
• Garlic: Fresh garlic cloves provide an aromatic kick that enhances every bite.
• Cumin: A pinch of cumin gives an earthy warmth to balance the creamy richness.
• Cilantro: Fresh cilantro not only brightens the dish but also adds a burst of freshness.

For the Sauce:

• Sour Cream: Creamy goodness that forms the base of our rich white sauce; go full-fat for maximum creaminess.
• Chicken Broth: Use low-sodium broth to control salt levels while keeping everything flavorful.
• Lime Juice: A splash of lime juice adds a zesty brightness that cuts through the richness beautifully.

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

Let’s Make it together

Cook the Chicken: Start by preheating your oven to 375°F (190°C). In a pot, boil water and add chicken breasts. Cook until no longer pink inside—about 15-20 minutes—and shred once cooled.

Sauté Vegetables: In a skillet over medium heat, melt some butter and sauté diced onions until they turn translucent and fragrant—about 5 minutes. Add minced garlic and cook for another minute until aromatic.

Create the White Sauce: In another saucepan over low heat, combine sour cream and chicken broth. Stir continuously until smooth. Mix in lime juice and seasonings such as cumin and pepper until well blended.

Assemble Enchiladas: Spread shredded chicken across tortillas topped with sautéed onions. Roll them up tightly like burritos and place them seam-side down in a greased baking dish.

Add Sauce & Cheese: Pour white sauce generously over assembled enchiladas ensuring all edges are covered. Sprinkle shredded cheddar cheese on top for that irresistible cheesy crust.

Bake Until Golden: Bake uncovered in your preheated oven for 20-25 minutes or until bubbly and golden brown on top—your kitchen will smell like heaven.

Now you have created fantastic Chicken Enchiladas with White Sauce that will have everyone asking for seconds—or thirds. Enjoy this culinary adventure as you dive into each creamy bite filled with flavor.

Perfecting the Cooking Process

Sear the chicken until golden brown, then prepare the white sauce while the chicken cools. This multitasking saves time and ensures everything comes together beautifully.

Add Your Touch

Consider swapping shredded chicken for beef or beans for a vegetarian option. Adding jalapeños can spice things up, while fresh cilantro brightens the flavors.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a preheated oven at 350°F until warmed through for best results.

Cooking these enchiladas always reminds me of family gatherings where laughter and delicious smells filled the room, making everything feel like home.

FAQ

How can I make Chicken Enchiladas with White Sauce spicier?

Add diced jalapeños or use spicy pepper jack cheese for an extra kick.

Can I prepare Chicken Enchiladas in advance?

Yes, assemble them ahead of time and refrigerate before baking for easy meal prep.

What sides pair well with Chicken Enchiladas?

Serve alongside Mexican rice, refried beans, or a fresh garden salad for balance.

Print

Chicken Enchiladas with White Sauce

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Chicken Enchiladas with White Sauce are a creamy, comforting dish with tender chicken, soft tortillas, and a rich sour cream and cheese sauce. Quick to make and customizable, they’re perfect for busy nights or family meals!

• Author: Mason Recipes
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Main
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded
• 1 cup sour cream
• 1 cup shredded cheese (preferably Monterey Jack)
• 1 can (10 oz) green enchilada sauce
• 8 flour tortillas
• 1/2 cup diced onion
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (175°C). Sauté diced onion in olive oil over medium heat until translucent.
2. Stir in shredded chicken, garlic powder, cumin, salt, and pepper; cook for about five minutes.
3. In a bowl, combine sour cream and half of the green enchilada sauce; spread a layer on the bottom of a baking dish.
4. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
5. Pour remaining enchilada sauce over rolled tortillas and top with cheese. Bake for about 25 minutes or until bubbly.

Nutrition

• Serving Size: 1 enchilada (180g)
• Calories: 360
• Sugar: 3g
• Sodium: 670mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 70mg

Keywords: Add veggies like bell peppers or jalapeños for extra flavor. Prepare ahead of time by refrigerating before baking.