The aroma of seasoned chicken mingling with creamy white sauce wafts through the kitchen like a warm hug on a chilly day. Picture this: tender chicken snugly wrapped in soft tortillas and drenched in a velvety white sauce that’s so good you might just want to bathe in it. This is not just food; it’s a culinary love story waiting to unfold.
I remember the first time I made chicken enchiladas with white sauce for my family. The look of sheer delight on their faces was priceless; they dove into those cheesy wraps like they were on a treasure hunt. Whether it’s a cozy family dinner or an impromptu gathering of friends, these enchiladas make every occasion feel special. Just imagine the laughter and chatter around the table as everyone savors this creamy delight.
Why You'll Love This Recipe
- These enticing chicken enchiladas with white sauce offer effortless preparation while bursting with flavor
- Their creamy texture and visual appeal make them irresistible on any dinner table
- Perfect for weeknight meals or festive gatherings, you can easily customize them based on your taste preferences
Every time I whip up these delicious enchiladas, I am reminded of how much my family loves them—especially when they ask for seconds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Breasts: About 3-4 breasts work well; adjust according to your hungry crowd’s needs.
- Flour Tortillas: Choose large tortillas for easy wrapping; they hold all the goodness inside beautifully.
- Shredded Cheese: A blend of Monterey Jack and cheddar creates a gooey, melty topping that will have everyone swooning.
- Fresh Garlic: Opt for fresh cloves to infuse your dish with aromatic depth and flavor.
- Sour Cream: Adds creaminess to the sauce; use full-fat for a richer taste.
- Cream of Chicken Soup: Store-bought works wonders here; it saves time while delivering great flavor.
- Chicken Broth: Use low-sodium broth for better control over saltiness without sacrificing flavor.
- Cumin and Chili Powder: These spices kick up the flavor profile—don’t skip them!
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, bring water to boil and add your seasoned chicken breasts. Cook until no longer pink inside—about 15-20 minutes.
Prepare the Sauce: While the chicken cooks, mix together sour cream, cream of chicken soup, some shredded cheese, cumin, and chili powder in a bowl until smooth and creamy.
Shred the Chicken: Once cooked, remove the chicken from pot and let it cool slightly before shredding it using two forks. You want nice bite-sized pieces for wrapping.
Assemble the Enchiladas: Take a tortilla and spoon some shredded chicken onto it. Drizzle a bit of your creamy sauce over the top before rolling it tightly like a burrito.
Bake Your Enchiladas: Place each rolled tortilla seam-side down in a greased baking dish. Pour remaining sauce over them generously and sprinkle extra cheese on top before popping them into the oven.
Bake Until Golden Brown: Bake uncovered for about 25-30 minutes until bubbly and golden brown—this is where your kitchen fills with mouthwatering aromas that will test everyone’s patience!
Enjoy these scrumptious chicken enchiladas with white sauce hot from the oven paired with your favorite toppings like chopped cilantro or sliced jalapeños!
You Must Know
- This delicious chicken enchiladas with white sauce is a true crowd-pleaser
- The creamy texture and zesty flavor will leave everyone wanting more
- Plus, you can easily adapt the recipe to fit dietary needs, making it perfect for any gathering
Perfecting the Cooking Process
Start by cooking the chicken first, then prepare the white sauce while assembling your tortillas. This way, everything comes together smoothly without delays.
Add Your TouchDiscover the joy of making chicken enchiladas with white sauce at home! This easy recipe is packed with flavor and sure to impress.
Feel free to swap out chicken for shredded beef or add in veggies like spinach for extra nutrients. Customize the toppings to suit your taste!
Storing & ReheatingDiscover the joy of making chicken enchiladas with white sauce at home! This easy recipe is packed with flavor and sure to impress.
Store leftover enchiladas in an airtight container in the fridge for up to three days. To reheat, simply pop them in a 350°F oven until warmed through.
Chef's Helpful Tips
- For tender chicken, poach it gently before shredding; this keeps it moist
- Always taste your white sauce before using; a little salt can go a long way
- Finally, let the enchiladas rest after baking for perfect slicing and serving
Cooking these chicken enchiladas with white sauce always reminds me of family gatherings where laughter filled the air and plates were cleaned faster than I could serve.
FAQDiscover the joy of making chicken enchiladas with white sauce at home! This easy recipe is packed with flavor and sure to impress.
Can I use store-bought tortillas for chicken enchiladas with white sauce?
Yes, store-bought tortillas save time and still taste great with this recipe.
How do I make my white sauce thicker?
Add a bit more flour when making the roux to achieve a thicker consistency.
Can I freeze chicken enchiladas with white sauce?
Absolutely! They freeze well; just make sure they’re tightly wrapped before freezing.
Chicken Enchiladas with White Sauce
- Total Time: 45 minutes
- Yield: Serves 6
Description
Chicken Enchiladas with White Sauce are a creamy, comforting dish that will delight your family and friends. With tender chicken wrapped in tortillas and smothered in a velvety white sauce, this recipe is perfect for any occasion.
Ingredients
- 3–4 Boneless, Skinless Chicken Breasts
- Large Flour Tortillas
- Shredded Monterey Jack and Cheddar Cheese
- Fresh Garlic
- Sour Cream
- Cream of Chicken Soup
- Chicken Broth
- Cumin and Chili Powder
Instructions
- Preheat oven to 375°F (190°C). Boil water in a pot, add seasoned chicken breasts, and cook for 15-20 minutes until no longer pink.
- In a bowl, mix sour cream, cream of chicken soup, shredded cheese, cumin, and chili powder until smooth.
- Remove the chicken from the pot, let cool slightly, then shred into bite-sized pieces.
- On each tortilla, place some shredded chicken and drizzle with creamy sauce before rolling tightly.
- Place each rolled tortilla seam-side down in a greased baking dish. Pour remaining sauce over them and sprinkle with extra cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
