Delicious Chicken Enchiladas with White Sauce Recipe

The aroma of sizzling chicken and spices fills the air as you imagine digging into a plate of Chicken Enchiladas with White Sauce. The creamy texture and zesty flavors create an explosion of taste that dances on your palate, making each bite utterly delightful.

this …

Picture this: It’s a rainy Saturday evening, and the family is gathered around the table, laughter echoing off the walls as plates clink together. You present these mouthwatering enchiladas, and suddenly everyone is silent—except for the sound of forks scraping plates clean.

Everyone raved about how delicious these enchiladas turned out during our last family gathering.

Essential Ingredients

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

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts provide tender meat; adjust based on servings needed.
• Fresh Garlic: Use firm garlic cloves to enhance flavor; fresh garlic always packs a punch.
• Onion: A medium onion adds sweetness; sauté until translucent for best results.
• Cumin: This spice adds warmth; essential for that signature Mexican flavor.
• Tortillas: Flour tortillas work well here; they roll easily without tearing.
• Cheddar Cheese: Shredded cheese melts beautifully over the top; feel free to mix cheeses for variety.
• Sour Cream: A dollop on top balances flavors; opt for full-fat for creaminess.
• White Sauce (Cream Sauce): This silky sauce holds everything together; homemade or store-bought works well.

For the Sauce:

• Butter: Start your sauce by melting butter in a saucepan; it creates a rich base flavor.
• Flour: Use all-purpose flour for thickening; whisk it well to avoid lumps.
• Chicken Broth: Choose low-sodium broth to control saltiness while adding depth.
• Milk or Cream: Adds richness; adjust thickness by varying quantities.

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

Let’s Make it together

Preheat oven to 375°F (190°C). Spray a baking dish with nonstick cooking spray. Season the chicken breasts with salt and pepper before placing them in a pot of boiling water. Cook until no longer pink—about 15-20 minutes—and then shred them using two forks.

In a skillet over medium heat, sauté chopped onions and minced garlic in olive oil until they become fragrant and translucent. Add shredded chicken to the skillet along with cumin and stir well until everything is combined—about 5 minutes should do.

Next up is preparing that luscious white sauce! In another saucepan over medium heat, melt butter until bubbly. Whisk in flour to create a roux—cook this mixture for about a minute while stirring constantly. Gradually add chicken broth and milk while whisking vigorously until smooth.

Once your sauce thickens nicely—around 5 minutes—remove from heat and sprinkle in some cheese until melted and gooey. Now it’s time to assemble your enchiladas! Lay out each tortilla flat on a plate and spoon generous portions of the chicken mixture down the center before rolling them tightly.

Place your rolled tortillas seam-side down into your prepared baking dish like little cozy beds waiting to be covered up. Pour that heavenly white sauce over the top before sprinkling more cheese generously across the surface—you can never have too much cheese!

Finally, pop those beauties into your preheated oven and bake for about 20-25 minutes until bubbling and golden brown on top. Remove from oven carefully—let cool slightly before serving so you don’t burn your tongue on molten cheese! Garnish with fresh cilantro or chives if desired.

Serve hot alongside your favorite sides like Mexican rice or refried beans—a feast fit for royalty right at home!

Now you’re ready to enjoy your Chicken Enchiladas with White Sauce that will leave everyone clamoring for seconds!

Perfecting the Cooking Process

Start by cooking the chicken and shredding it while preparing the white sauce. Assemble the enchiladas and bake them until bubbly. This sequence ensures everything cooks evenly and maximizes flavor.

Add Your Touch

Feel free to swap out chicken for turkey or add black beans for extra protein. Experimenting with spices like cumin or smoked paprika can elevate the flavor profile to new heights.

Storing & Reheating

Store 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 warmed through—about 20 minutes.

My first attempt at making chicken enchiladas with white sauce was a hilarious disaster—but my friends devoured them anyway, proving that love truly makes everything taste better.

FAQ

Can I use rotisserie chicken for these enchiladas?

Absolutely! Rotisserie chicken saves time and adds great flavor to your enchiladas.

What can I substitute for sour cream in the sauce?

Greek yogurt is an excellent alternative that still provides creaminess without compromising flavor.

How do I make my white sauce thicker?

To thicken your white sauce, whisk in additional flour or cornstarch during cooking until desired consistency is reached.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Chicken Enchiladas with White Sauce

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: tastyfoodonly
• Total Time: 45 minutes
• Yield: Serves 6

Print Recipe

Pin Recipe

Description

Indulge in creamy Chicken Enchiladas with White Sauce, a delightful blend of tender chicken and zesty spices wrapped in soft tortillas, perfect for any family gathering.

---

Ingredients

• Boneless, skinless chicken breasts
• Fresh garlic
• Onion
• Cumin
• Flour tortillas
• Cheddar cheese
• Sour cream
• White sauce (cream sauce)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 375°F (190°C) and prepare a baking dish with nonstick spray.
2. Cook chicken breasts in boiling water for 15-20 minutes until no longer pink; shred the meat.
3. Sauté chopped onions and minced garlic in olive oil until translucent. Add shredded chicken and cumin; mix well for 5 minutes.
4. For the white sauce, melt butter in a saucepan, whisk in flour to form a roux, then gradually add chicken broth and milk, whisking until smooth and thickened (about 5 minutes). Stir in cheese until melted.
5. Assemble enchiladas by filling tortillas with the chicken mixture, rolling them tightly, and placing seam-side down in the baking dish. Pour white sauce over the top and sprinkle additional cheese.
6. Bake for 20-25 minutes until golden brown and bubbling. Let cool slightly before serving.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada
• Calories: 380
• Sugar: 2g
• Sodium: 750mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 70mg