There’s something about chicken enchiladas with white sauce that tickles the taste buds and warms the soul. Picture this: soft flour tortillas, lovingly wrapped around tender, seasoned chicken, all smothered in a creamy, dreamy white sauce. It’s like a cozy hug for your stomach. The aroma wafting from the oven is enough to make anyone’s mouth water, promising a delicious experience that dances on your palate with every bite.
These enchiladas are not just a meal; they are a celebration! Whether it’s Taco Tuesday or a casual family dinner, these cheesy delights will steal the show. I remember the first time I made them for my friends; let’s just say they left no leftovers and showered me with compliments! Now, let’s dive into this culinary adventure together and create some magic in your kitchen.
Why You'll Love This Recipe
- This easy chicken enchiladas with white sauce make dinner preparation quick and hassle-free
- You won’t believe how deliciously creamy and flavorful they are
- The presentation is stunning, perfect for impressing guests at any gathering
- Versatile enough to customize with your favorite fillings or toppings based on what you have on hand
Making these enchiladas brought everyone to the table with smiles and second helpings. Who knew chicken could be so popular?
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: About 3-4 breasts will do nicely, depending on how many hungry mouths you’re feeding.
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Fresh Garlic: Look for firm cloves; they pack a punch of flavor.
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Flour Tortillas: Choose large tortillas for easy wrapping; they’ll cradle your enchilada fillings perfectly.
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Shredded Cheese: A blend of Monterey Jack and Cheddar adds melty goodness; feel free to get creative with your cheese choices.
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Heavy Cream: This makes the sauce luscious and creamy; it’s worth splurging on.
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Chicken Broth: Use low-sodium broth to control saltiness while adding depth to the sauce.
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Spices (Cumin & Chili Powder): These spices will elevate the flavor profile; adjust according to your spice tolerance!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Chicken Filling: Preheat your oven to 375°F (190°C). In a large skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add diced chicken breasts seasoned with cumin and chili powder until cooked through and golden brown.
Create That Creamy White Sauce: In a separate saucepan, combine heavy cream and chicken broth over medium-low heat. Whisk continuously until well blended and smooth. Stir in half of the shredded cheese until melted into creamy perfection.
Assemble Your Enchiladas: Lay out tortillas on a clean surface. Place a generous scoop of the chicken mixture down each tortilla’s center. Roll them up tightly and place seam-side down in a greased baking dish.
Top with More Sauce and Cheese!: Pour the remaining white sauce over the assembled enchiladas, ensuring they are generously covered. Sprinkle remaining cheese over the top for that irresistible melty finish.
Bake Until Golden Brown: Place your baking dish in the preheated oven for about 25-30 minutes until bubbly and golden brown on top. The smell will be heavenly!
Enjoy serving these delightful chicken enchiladas with white sauce topped with fresh cilantro or avocado slices as desired! Each bite promises comfort food bliss that even your pickiest eater will love.
You Must Know
- Chicken enchiladas with white sauce are a creamy delight that can elevate any weeknight dinner
- The luscious texture and savory flavors make it a family favorite, offering comfort that warms the heart
- Plus, they’re perfect for leftovers!
Perfecting the Cooking Process
Start by cooking your chicken and shredding it while preparing the white sauce. Assemble your enchiladas in a baking dish, then pour the sauce over them to ensure even coverage before baking.
Add Your Touch
Feel free to swap out chicken for beef or beans for a vegetarian option. Add diced jalapeños for spice or use different cheeses to enhance flavor—experiment and find your favorite combination!
Storing & Reheating
Store any leftover enchiladas in an airtight container in the fridge for up to three days. To reheat, cover with foil and bake at 350°F until heated through—this keeps them moist and delicious.
Chef's Helpful Tips
- Use cooked rotisserie chicken to save time on prep
- Ensure your white sauce is thick enough before pouring it over the enchiladas for better texture
- Don’t skimp on cheese; it’s the best part!
Sometimes, I whip up chicken enchiladas with white sauce when friends gather for game night; their delighted faces say it all.
FAQ
What can I use instead of chicken in enchiladas?
You can substitute shredded beef, turkey, or beans for a vegetarian option.
Can I freeze chicken enchiladas with white sauce?
Yes, wrap them tightly and freeze before baking for up to three months.
How do I make my white sauce thicker?
To thicken your white sauce, add more flour while whisking continuously until desired consistency is achieved.
Chicken Enchiladas with White Sauce
- Total Time: 45 minutes
- Yield: Serves 6
Description
Chicken enchiladas with white sauce are a comforting and indulgent dish that combines soft flour tortillas with tender, seasoned chicken enveloped in a rich creamy sauce. This recipe is perfect for weeknight dinners or festive gatherings, guaranteeing to impress family and friends alike. With easy-to-follow steps and customizable ingredients, you can create a delicious meal that warms the heart and satisfies the palate.
Ingredients
- 3–4 boneless skinless chicken breasts (about 1 pound)
- 3 cloves fresh garlic, minced
- 4 large flour tortillas
- 2 cups shredded cheese (Monterey Jack & Cheddar blend)
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). In a skillet, heat olive oil and sauté minced garlic until fragrant. Add diced chicken seasoned with cumin and chili powder; cook until golden brown and cooked through.
- In a saucepan, combine heavy cream and chicken broth over medium-low heat. Whisk until smooth; stir in half of the shredded cheese until melted.
- Lay out tortillas, place chicken mixture down the center, roll tightly, and place seam-side down in a greased baking dish.
- Pour remaining white sauce over enchiladas and sprinkle with remaining cheese. Bake for 25-30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approximately 150g)
- Calories: 360
- Sugar: 2g
- Sodium: 650mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 80mg
Keywords: Swap chicken for shredded beef or beans for a vegetarian option. Add diced jalapeños if you prefer extra spice. Use rotisserie chicken to save prep time.