Chicken Enchiladas with White Sauce

Have you ever tasted a dish that takes you back to a special moment in your life? Picture this: tender chicken rolled in soft tortillas and drenched in a rich, creamy white sauce. That’s exactly what you will experience with Chicken Enchiladas with White Sauce. This dish is not just a meal; it’s a sensory delight that fills your kitchen with inviting aromas and promises a burst of flavor with every bite.

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Chicken Enchiladas with White Sauce are perfect for gatherings or cozy family dinners. Whether it’s a casual weeknight or a festive occasion, these enchiladas bring warmth and comfort. The combination of succulent chicken and velvety sauce creates an unforgettable taste sensation that will leave everyone asking for seconds. With easy preparation steps and simple ingredients, this dish makes cooking feel effortless while delivering impressive results.

Why You’ll Love This Chicken Enchiladas with White Sauce

• Deliciously Creamy: The creamy white sauce elevates the flavors of the tender chicken and enhances the overall experience of each bite.
• Easy to Prepare: With straightforward instructions and easily accessible ingredients, you can whip up this dish even on a busy weeknight.
• Customizable: Feel free to add your favorite toppings or adjust the spice level to create your own delicious variation.

Ingredients for Chicken Enchiladas with White Sauce

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

• Boneless, Skinless Chicken Breasts: About 3-4 breasts work well; feel free to adjust based on your serving size needs.
• Tortillas: Use flour tortillas for a softer texture that holds up well against the creamy sauce.
• Shredded Cheese: A blend of Monterey Jack and cheddar adds great flavor and melty goodness.
• Fresh Garlic: Fresh cloves bring out deeper flavors; choose firm ones for maximum taste.

For the Sauce:

• Butter: Start your sauce off right by using unsalted butter for controlled seasoning.
• Flour: All-purpose flour thickens the sauce beautifully; ensure it’s whisked well to avoid lumps.
• Chicken Broth: Use low-sodium broth to keep salt levels manageable while adding rich flavor.
• Sour Cream: Adds creaminess and tanginess that perfectly complements the dish.

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:

Preheat Your Oven: Preheat your oven to 350°F (175°C). Spray a baking dish with nonstick cooking spray so the enchiladas don’t stick.

Cook the Chicken: In a large skillet over medium heat, cook the boneless chicken breasts until they’re no longer pink in the center. This usually takes about 6-8 minutes per side depending on thickness.

Shred the Chicken: Once cooked through, remove the chicken from heat and let it cool slightly before shredding it into bite-sized pieces using two forks.

Prepare the Sauce: In another saucepan, melt butter over medium heat. Whisk in flour until smooth and bubbly, then gradually stir in chicken broth. Continue whisking until thickened—about 5 minutes—then mix in sour cream.

Assemble the Enchiladas: Lay tortillas flat and fill each one with shredded chicken. Sprinkle cheese inside before rolling them up tightly. Place them seam-side down in the prepared baking dish.

Bake & Serve: Pour remaining white sauce over rolled enchiladas and sprinkle extra cheese on top. Bake in preheated oven for about 20-25 minutes until bubbly and golden brown. 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:

• Cook Chicken Ahead of Time: Preparing shredded chicken ahead can save time during assembly; store it in an airtight container in the fridge.
• Add Extra Veggies: Include chopped bell peppers or onions for added flavor and nutrition; just sauté them briefly before assembling.
• Make it Spicy: If you prefer heat, add diced jalapeños into the filling or mix some hot sauce into your white sauce.

With these tips at hand, you’re ready to create mouthwatering Chicken Enchiladas with White Sauce that’ll impress everyone at your table!

Mistakes to avoid

• Overcooking the Chicken: Avoid dry, tough chicken by cooking just until it reaches 165°F (75°C). Poaching or grilling helps retain moisture, and shredding it while warm keeps it tender.
• Using Low-Quality Tortillas: Stale tortillas can tear and ruin the texture. Use fresh flour or warmed corn tortillas for flexibility and better flavor.
• Neglecting Flavor Layers: Season each component—chicken, sauce, and toppings—with spices like cumin and garlic powder for depth. Taste as you go to ensure a well-balanced dish.
• Skipping the Sauce Cooking Step: Simmer the white sauce properly to enhance flavor and thicken it, ensuring it clings to the enchiladas without becoming watery.

Serving Suggestions

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

– A fresh side salad to complement the richness of the enchiladas.

– Spanish rice for an authentic Mexican meal experience.

– Guacamole or salsa for added flavor and freshness.

FAQs

What can I substitute for chicken?

Swap chicken for shredded beef, black beans, turkey, or tofu. Just season well to maintain great flavor.

Can I make them ahead of time?

Yes! Assemble the enchiladas, cover, and refrigerate for up to 24 hours before baking.

How can I make them spicier?

Add diced jalapeños, hot sauce, or use spicy green enchilada sauce for extra heat.

Can I freeze them?

Absolutely! Freeze before baking for up to three months. Thaw overnight and bake as directed.

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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.