Name: Creamy Chicken Enchiladas with White Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3-4 boneless, skinless chicken breasts; 2 cloves fresh garlic; 8 flour tortillas; 2 cups shredded cheese (Monterey Jack and cheddar); 1 can green chiles; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2 cups low-sodium chicken broth; 1 cup sour cream; cumin; paprika

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Imagine this: a cozy kitchen filled with laughter and the irresistible aroma of melted cheese mingling with tender chicken wrapped in warm tortillas. That’s the magic of chicken enchiladas with white sauce. The moment you take your first bite, you’re enveloped in a creamy hug that dances on your taste buds like a mariachi band at a fiesta.

I remember the first time I made these enchiladas; my friends gathered around the table, eyes wide as the dish emerged from the oven. The cheesy goodness melted their hearts (and my waistline). From taco Tuesdays to impromptu gatherings, these enchiladas have become my go-to comfort food—perfect for both celebrations and cozy nights in.

Why You'll Love This Recipe

These scrumptious chicken enchiladas are quick to prepare, making weeknight dinners a breeze
With layers of flavor from the creamy sauce and spices, they will impress everyone
Their beautiful presentation makes them perfect for serving at parties or family gatherings
Plus, you can easily customize the filling based on preferences or leftovers!

I once served these at a potluck, and let’s just say they vanished faster than my hopes of keeping leftovers.

Recipe preparation

Essential Ingredients

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

Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts for optimal flavor but adjust according to your crowd size.
Fresh Garlic: Choose firm garlic cloves; they add depth and aroma that really elevate the dish.
Tortillas: Flour tortillas provide a soft texture that holds up beautifully against the creamy sauce.
Shredded Cheese: A mix of Monterey Jack and cheddar gives a deliciously melty finish.
Green Chiles: Canned or fresh green chiles offer an extra kick without overwhelming heat.

For the Sauce:

Butter: Use unsalted butter for better control over the seasoning.
All-Purpose Flour: This thickens your sauce just right without clumping.
Chicken Broth: Opt for low-sodium broth to ensure your dish isn’t overly salty.
Sour Cream: Adds creaminess and tang; trust me it’s essential!
Cumin and Paprika: These spices give an incredible depth of flavor that makes each bite unforgettable.

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

Let’s Make it Together

Prepare Your Chicken: Start by preheating your oven to 375°F (190°C) while boiling or poaching your chicken until it’s cooked through. Shred it once cool enough to handle.

Create the Creamy Sauce: In a saucepan over medium heat, melt butter until bubbly. Stir in flour until you form a paste before gradually whisking in the chicken broth. Cook until thickened.

Add Flavor: Once thickened, mix in sour cream along with cumin and paprika until smooth. The aroma will have you dreaming of sunny days!

Assemble Your Enchiladas: Lay out each tortilla flat, adding shredded chicken and some green chiles down the center. Roll them up tightly like little burrito babies.

Bake Until Perfect: Place rolled tortillas seam side down in a greased baking dish. Pour remaining sauce over them generously then sprinkle shredded cheese on top. Bake for 25 minutes until golden brown and bubbly.

Enjoying these rich flavors will leave you craving more long after your plate is empty! You’ll be ready to whip up another batch before you know it!

You Must Know

Chicken enchiladas with white sauce are a comforting dish that combines creamy textures and savory flavors
The delightful aroma fills your kitchen, making it hard to resist
Plus, it’s a fantastic way to use leftover chicken while impressing your friends and family

Perfecting the Cooking Process

Start by cooking the chicken first; then prepare the white sauce while the tortillas warm up. This sequence ensures everything is hot and ready to go when you assemble.

Serving and storing

Add Your Touch

Feel free to swap chicken for shredded beef or veggies, and add spices like cumin for extra flavor. Customize the toppings to suit your taste, making each bite unique.

Storing & Reheating

Store leftover enchiladas in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through for optimal texture.

Chef's Helpful Tips

To ensure your chicken enchiladas with white sauce are perfect, choose fresh ingredients for vibrant flavor
Use a mix of cheeses for depth, and don’t rush the baking step—let those flavors meld beautifully!

Cooking these chicken enchiladas with white sauce always brings back memories of family gatherings where everyone fought over seconds. The laughter and full bellies are what I cherish most.

FAQs

FAQ

Can I make chicken enchiladas with white sauce ahead of time?

Absolutely! Assemble them ahead and refrigerate until ready to bake.

What type of cheese is best for this recipe?

A blend of Monterey Jack and cheddar adds great flavor and creaminess.

How can I make my white sauce thicker?

To thicken your sauce, simmer it longer or add a little cornstarch mixed with water.