Indulging in chicken enchiladas with white sauce is like wrapping yourself in a warm, cheesy blanket. Imagine the succulent chicken melded with creamy, dreamy sauce, all tucked snugly inside soft tortillas, waiting for you to dive in. The aroma wafts through your kitchen, teasing your senses and promising a flavor explosion that will make your taste buds dance.
Every time I whip up this dish, I’m taken back to family gatherings where laughter and chatter mingled with the mouthwatering scent of enchiladas baking in the oven. It’s a recipe that brings everyone together—perfect for cozy dinners, casual get-togethers, or when you simply want to impress someone special with minimal effort.
Why You'll Love This Recipe
- This chicken enchiladas with white sauce recipe is incredibly easy to prepare, ensuring you won’t be stuck in the kitchen for hours
- The flavor profile is rich and creamy, satisfying even the pickiest eaters
- Visually stunning with layers of cheese and garnishes, they are as beautiful as they are delicious
- Plus, they’re versatile enough to adapt to whatever ingredients you have on hand!
I recall making these enchiladas for a potluck once; they vanished faster than I could say “enchilada.” Everyone raved about them!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts but adjust depending on how many guests you have.
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Fresh Garlic: Choose firm cloves for the best flavor; it really makes a difference in this dish.
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Shredded Cheese: A mix of Monterey Jack and Cheddar gives the best melt and flavor.
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Flour Tortillas: Opt for larger tortillas to hold all that delicious filling without falling apart.
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Creamy White Sauce: A blend of sour cream and cream of chicken soup creates a rich base.
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Green Chiles: These add a delightful kick; choose mild or hot based on your heat preference.
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Chopped Cilantro: Fresh cilantro brightens everything up—definitely don’t skip this garnish!
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 large skillet over medium heat, cook seasoned chicken breasts until golden brown on both sides and cooked through—about 6-8 minutes each side.
Shred the Chicken: Once cooked, remove the chicken from the skillet and let it cool slightly. Then shred it using two forks until it’s nice and fluffy.
Create the White Sauce: In a mixing bowl, combine sour cream and cream of chicken soup. Stir well until smooth; this creamy concoction will be life-changing.
Assemble the Enchiladas: Spread some sauce at the bottom of your baking dish. Fill each tortilla with shredded chicken, green chiles, and cheese before rolling them tightly and placing them seam-side down in the dish.
Add More Sauce & Cheese: Pour additional white sauce over the top of the rolled enchiladas. Don’t skimp here! Sprinkle more shredded cheese on top because who doesn’t love extra cheese?
Bake Until Golden Brown: Cover with foil and bake for 20 minutes. Remove foil for an additional 10 minutes until bubbly and golden brown. The aroma will drive everyone wild!
Now sit back as your kitchen fills with enticing scents while these chicken enchiladas bake to perfection. Enjoy serving them hot with fresh cilantro sprinkled on top!
You Must Know
- Chicken enchiladas with white sauce are a crowd-pleaser
- The creamy sauce perfectly complements the tender chicken, making it a hit at any gathering
- This dish is not only hearty but also easy to customize, allowing everyone to enjoy their favorite flavors
Perfecting the Cooking Process
Start by cooking the chicken thoroughly, then prepare your sauce while the tortillas soften. Assemble everything together for a seamless experience and perfect results.
Add Your Touch
Feel free to swap in different proteins like beef or beans, use various cheeses, or add veggies for extra nutrition. Get creative and make this dish uniquely yours!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F for about 15 minutes or until heated through.
Chef's Helpful Tips
- Use freshly cooked chicken for better flavor; rotisserie chicken works wonders too
- Don’t skip on letting the sauce thicken; it enhances the taste significantly
- Always warm tortillas before filling them to avoid cracking and tearing during assembly
The first time I made chicken enchiladas with white sauce, my friends devoured them! Their smiles and compliments made all the effort worth it, and now they’re a go-to recipe for gatherings.
FAQ
Can I use leftover chicken for these enchiladas?
Absolutely! Leftover chicken makes preparation quick and adds great flavor to your enchiladas.
What’s the best way to serve chicken enchiladas with white sauce?
Serve hot with toppings like cilantro, sour cream, or avocado for an extra flavor boost.
Can I freeze chicken enchiladas with white sauce?
Yes! Freeze unbaked enchiladas before adding sauce. Thaw overnight before baking for best results.
Chicken Enchiladas with White Sauce
- Total Time: 45 minutes
- Yield: Serves 6
Description
Experience the comfort of chicken enchiladas with white sauce, where tender shredded chicken meets a creamy, dreamy sauce wrapped in soft tortillas. This crowd-pleasing dish is perfect for family dinners or gatherings, bringing warmth and flavor to your table with minimal effort.
Ingredients
- 3 cups cooked, shredded boneless skinless chicken breasts
- 3 cloves fresh garlic, minced
- 2 cups shredded Monterey Jack cheese
- 8 large flour tortillas
- 1 cup sour cream
- 1 can (10.5 oz) cream of chicken soup
- 1 can (4 oz) diced green chiles, drained
- ¼ cup chopped cilantro, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, cook seasoned chicken breasts until golden brown (6-8 minutes per side). Shred the cooked chicken.
- In a bowl, mix sour cream and cream of chicken soup until smooth.
- Spread some sauce in a baking dish. Fill each tortilla with shredded chicken, green chiles, and cheese; roll tightly and place seam-side down in the dish.
- Pour remaining sauce over the enchiladas and sprinkle additional cheese on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 250g)
- Calories: 365
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
