There’s nothing quite like the aroma of chicken enchiladas with white sauce wafting through the kitchen. Imagine soft tortillas cradling tender, seasoned chicken, smothered in a creamy, dreamy white sauce that makes your taste buds sing. It’s a dish that can turn an ordinary weeknight into a fiesta and a simple gathering into a culinary celebration.
I still remember the first time I made these enchiladas for my friends. We all gathered for what we thought would be just another movie night. Little did we know that these enchiladas would steal the show, and my friends would forever refer to me as “The Enchilada Whisperer.” Whether it’s a cozy family dinner or a lively potluck, this recipe brings joy and satisfaction to any occasion.
Why You'll Love This Recipe
- These chicken enchiladas with white sauce are not only easy to prepare but also bursting with flavor
- The creamy texture and savory taste create a delightful experience for your palate
- Their beautiful presentation makes them perfect for entertaining guests, while their versatility allows for countless variations to suit all tastes
I still chuckle when I think about how my friend Sarah tried to sneak in some vegetables for her health kick and ended up creating “enchilada soup” instead.
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, but you can adjust the amount depending on how many people you’re feeding.
Tortillas: Flour tortillas work best for their softness and ability to hold all the goodness inside.
Heavy Cream: This adds richness to the sauce; don’t skimp on it for maximum creaminess.
Chicken Broth: Use low-sodium broth for better control over saltiness in your dish.
Shredded Cheese: A blend of Monterey Jack and Cheddar gives the best melty flavor profile.
Spices (Cumin, Paprika): These spices elevate the flavor of the chicken; feel free to experiment with amounts.
Fresh Cilantro (optional): Chopped cilantro adds freshness and vibrant color when garnished on top.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare the Chicken: Start by preheating your oven to 375°F (190°C). In a large pot, add enough water to cover the chicken breasts completely. Bring it to a boil and then reduce heat to simmer until cooked through—about 15-20 minutes should do.
Shred the Chicken: Once cooked, remove the chicken from water and let it cool slightly. Using two forks, shred the chicken into bite-sized pieces while imagining yourself as a culinary rock star.
Create the White Sauce: In a medium saucepan over medium heat, melt 4 tablespoons of butter. Add flour and whisk until golden brown—this is your roux! Gradually pour in heavy cream and chicken broth while whisking continuously until smooth and thickened.
Add Flavor: Stir in cumin, paprika, salt, and pepper into your sauce mixture. Give it a taste test—this is where you can adjust seasonings according to your preference!
Assemble Your Enchiladas: Take one tortilla at a time and spoon some shredded chicken onto it. Top with cheese before rolling tightly! Place each rolled tortilla seam-side down in a greased baking dish.
Pour Sauce Over Enchiladas: Once assembled, pour that luscious white sauce generously over each enchilada. Sprinkle remaining cheese on top because more cheese is always better!
Bake Until Golden Brown: Cover the dish with foil and bake for about 20 minutes. Remove foil for an additional 10 minutes so that everything gets bubbly and slightly golden—trust me; you’ll want those crispy edges!
And there you have it—the ultimate comfort food experience! Your kitchen will smell amazing as you pull those cheesy enchiladas out of the oven.
Serve them up hot with fresh cilantro sprinkled on top if desired. Enjoy every bite as you relish in your culinary triumph!
You Must Know
- This chicken enchiladas with white sauce recipe is a crowd-pleaser, perfect for gatherings
- The creamy sauce creates an irresistible blend of flavors, and the aroma will have everyone flocking to your kitchen
- Plus, they reheat well, making leftovers a delightful treat
Perfecting the Cooking Process
Start by cooking the chicken thoroughly before shredding it. Then, prepare the white sauce while the tortillas warm up in another pan for easy assembly.
Add Your Touch
Feel free to swap chicken for shredded beef or add beans for a vegetarian option. Spice it up with jalapeños or top with fresh cilantro for extra flavor.
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, ensuring that the sauce stays creamy.
Chef's Helpful Tips
- When making chicken enchiladas with white sauce, ensure your tortillas are soft and pliable to avoid tearing
- Experiment with different cheeses for a unique twist
- Always taste your sauce before adding it to ensure balanced flavors
Sharing this recipe brings back memories of family gatherings where laughter echoed around a table filled with delicious food. Everyone loved my enchiladas, especially when I added a surprise ingredient!
FAQ
Can I use store-bought rotisserie chicken?
Absolutely! Rotisserie chicken makes preparation quick and adds great flavor to your enchiladas.
How do I make the white sauce thicker?
To thicken your white sauce, simply increase the flour or reduce the liquid during cooking.
Can I freeze chicken enchiladas with white sauce?
Yes, they freeze well! Just ensure they are tightly wrapped to prevent freezer burn.
Chicken Enchiladas with White Sauce
Indulge in the creamy goodness of chicken enchiladas with white sauce—an irresistible dish that transforms any meal into a celebration. Soft flour tortillas wrap around tender, seasoned chicken, all smothered in a rich, velvety white sauce. Perfect for family dinners or potlucks, this recipe is not just easy to prepare but also bursting with flavor that will have everyone asking for seconds!
- Total Time: 50 minutes
- Yield: Serves 6
Ingredients
- 3–4 boneless, skinless chicken breasts
- 8 large flour tortillas
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 2 cups shredded Monterey Jack and Cheddar cheese blend
- 2 tsp cumin
- 2 tsp paprika
- Fresh cilantro (optional)
Instructions
- Preheat oven to 375°F (190°C). Boil enough water to cover chicken in a large pot; simmer for 15-20 minutes until cooked through.
- Shred the cooked chicken with two forks.
- In a saucepan, melt 4 tbsp butter; whisk in 4 tbsp flour until golden. Gradually add heavy cream and chicken broth, whisking until thickened.
- Stir in cumin, paprika, salt, and pepper to taste.
- Spoon shredded chicken onto each tortilla, top with cheese, roll tightly, and place seam-side down in a greased baking dish.
- Pour white sauce over enchiladas and sprinkle remaining cheese on top. Cover with foil and bake for 20 minutes; remove foil and bake for an additional 10 minutes until bubbly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 360
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg
