Delicious Chicken Enchiladas with White Sauce Recipe

The enticing aroma of freshly baked chicken enchiladas with white sauce wafts through the kitchen as you prepare to feast on this creamy delight. Each bite promises a burst of flavor that dances on your taste buds and warms your heart.

Picture this: a cozy family dinner on a chilly evening when everyone gathers around the table, eagerly awaiting the arrival of these scrumptious enchiladas. Trust me; they’ll be gone before you can say “more cheese, please!”

Ah, the memories! I remember the first time I made these chicken enchiladas—my friends devoured them in minutes and declared me a culinary genius. Little did they know it was all thanks to this simple recipe!

Essential Ingredients

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

• Boneless, Skinless Chicken Breasts: About 3-4 breasts work well here; adjust depending on your hungry crew.
• Fresh Garlic: Use firm cloves for the best flavor—garlic is basically magic!
• Onion: A medium onion adds sweetness; sauté until translucent for maximum flavor.
• Tortillas: Flour tortillas are best for rolling; they hold up nicely against the creamy sauce.
• Cheddar Cheese: Shredded cheese brings melty goodness—feel free to mix in Monterey Jack for extra creaminess!
• Heavy Cream: For that luxurious white sauce; it’s worth every calorie!
• Chicken Broth: Use low-sodium broth to control saltiness and add flavor depth.
• Cilantro (optional): Fresh cilantro brightens up the dish—add it if you’re feeling fancy!

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

Let’s Make it Together

Prepare Your Oven and Ingredients: Preheat your oven to 375°F (190°C). Grab a large baking dish and lightly grease it so nothing sticks—nobody likes a stuck enchilada!

Cook the Chicken: In a pot over medium heat, add water and bring it to a gentle simmer. Cook the boneless chicken breasts until fully cooked—about 15-20 minutes should do it. Once done, shred them using two forks while they’re still warm.

Sauté Aromatics: In a skillet over medium heat, add some olive oil and toss in chopped onions and minced garlic. Sauté until soft and fragrant—this part will make your kitchen smell heavenly.

Create the White Sauce: In a saucepan, combine heavy cream and chicken broth over medium heat. Stir in shredded cheese until melted—oh yes! Season it up with salt and pepper to taste.

Assemble Your Enchiladas: Spread some of that luscious white sauce at the bottom of your greased baking dish. Take a tortilla, fill it generously with shredded chicken (and maybe some cheese), roll it up tightly, and place seam-side down in the dish.

Bake Away!: Pour remaining white sauce over your rolled enchiladas and sprinkle any leftover cheese on top. Bake in your preheated oven for about 25-30 minutes until golden brown and bubbling like lava—delicious!

Now just let them cool for a few minutes (if you can) before serving. Garnish with fresh cilantro if desired because presentation matters too—you eat with your eyes first!

Enjoying homemade chicken enchiladas with white sauce is like wrapping yourself in a warm blanket while enjoying a good book—you just can’t beat that cozy feeling!

Perfecting the Cooking Process

Start by cooking the chicken first, then prepare the white sauce while the tortillas warm up. Assemble everything before baking for even cooking.

Add Your Touch

Feel free to substitute rotisserie chicken for homemade, add black beans for extra fiber, or swap in green chilies for heat.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, about 20 minutes.

Sharing my first attempt at chicken enchiladas was a hilarious disaster; they looked like a cheesy explosion! But everyone loved them anyway, creating memorable laughs around the dinner table.

FAQ

Can I use store-bought sauce for chicken enchiladas with white sauce?

Absolutely! Store-bought sauces can save time without sacrificing taste.

What other proteins can I use in these enchiladas?

Shredded beef or turkey works beautifully in this chicken enchiladas with white sauce recipe.

Can I make these enchiladas ahead of time?

Yes! Assemble them beforehand and refrigerate until ready to bake.

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Chicken Enchiladas with White Sauce

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Indulge in these creamy chicken enchiladas with white sauce, a comforting dish that’s perfect for cozy family dinners or entertaining guests.

• Total Time: 45 minutes
• Yield: Serves 6

Ingredients

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• 3–4 boneless, skinless chicken breasts
• 2 cloves fresh garlic
• 1 medium onion
• Flour tortillas
• 1 cup shredded cheddar cheese (or mix with Monterey Jack)
• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• Fresh cilantro (optional)

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Instructions

1. Preheat the oven to 375°F (190°C) and grease a large baking dish.
2. Boil chicken breasts in water for 15-20 minutes until cooked, then shred them.
3. Sauté chopped onions and minced garlic in olive oil until soft and fragrant.
4. In a saucepan, heat heavy cream and chicken broth over medium heat, stirring in shredded cheese until melted. Season with salt and pepper to taste.
5. Spread some white sauce in the baking dish; fill tortillas with shredded chicken, roll them up, and place seam-side down in the dish.
6. Pour remaining sauce over enchiladas, sprinkle cheese on top, and bake for 25-30 minutes until golden brown.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 enchilada (150g)
• Calories: 400
• Sugar: 2g
• Sodium: 780mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 85mg