Oh, let me tell you about the warm, cozy magic of Chicken Enchiladas with White Sauce! This dish is like a hug on a plate—imagine tender, savory chicken rolled up in soft flour tortillas and smothered in a creamy, dreamy white sauce. It’s comfort food at its finest! I remember the first time I made these for a family gathering; the way everyone gathered around the table, eyes lighting up as they took their first bite, is a memory I cherish. Whether it’s a casual weeknight dinner or a festive occasion, these enchiladas are always a hit. Trust me, once you try them, you’ll want to make them again and again!
Ingredients for Chicken Enchiladas with White Sauce
Alright, let’s dive into the deliciousness! Here’s what you’ll need to whip up these incredible Chicken Enchiladas with White Sauce. Each ingredient plays a crucial role in creating that comforting flavor and creamy texture we love.
- 2 cups cooked chicken, shredded: Use rotisserie chicken for convenience or leftover chicken. It should be tender and easy to shred, soaking up all that creamy goodness.
- 8 flour tortillas: Go for the soft, large flour tortillas. They’re perfect for wrapping up all that delicious filling without tearing.
- 2 cups shredded cheese: A mix of Monterey Jack and cheddar works wonders! It melts beautifully and adds that gooey texture.
- 1 cup sour cream: This is the secret to the creamy sauce! Use full-fat for an extra rich flavor.
- 1 can cream of chicken soup: This adds a savory base to the sauce. Go for low-sodium if you prefer less salt.
- 1/2 cup milk: Adjust the creaminess of the sauce with milk. You can use whole milk or low-fat, depending on your preference.
- 1 teaspoon garlic powder: A must for that aromatic flavor! It gives a subtle punch without being overpowering.
- 1 teaspoon onion powder: This complements the garlic beautifully, adding depth to the filling.
- 1/2 teaspoon salt: Just enough to enhance the flavors without overwhelming the dish.
- 1/2 teaspoon pepper: A little kick to balance the creaminess.
Gather these ingredients and you’re all set to create a dish that’s not only satisfying but also so simple to make!
How to Prepare Chicken Enchiladas with White Sauce
Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This step is crucial for achieving that golden, bubbly topping we all crave! While the oven warms up, grab a baking dish and lightly grease it with a bit of cooking spray or butter. This will help prevent those delicious enchiladas from sticking!
Mix the Ingredients
Now, let’s bring those flavors together! In a large mixing bowl, combine the shredded chicken, 1 cup of the shredded cheese, garlic powder, onion powder, salt, and pepper. Give it a good stir until everything’s well mixed. In a separate bowl, whisk together the sour cream, cream of chicken soup, and milk until it’s smooth and creamy. This will be the luscious sauce that drapes over our enchiladas. Trust me, the combination will make your taste buds dance!
Assemble the Enchiladas
Time to assemble! Take a tortilla and spoon a generous amount of the chicken mixture down the center. Roll it up tightly, tucking in the sides as you go, and place it seam-side down in your greased baking dish. Repeat this process until all the tortillas are filled and snugly fit in the dish. Pour the creamy sauce mixture over the rolled tortillas, making sure to cover them evenly. Finally, sprinkle the remaining cheese on top because who doesn’t love extra cheese?
Bake the Dish
Now, pop your baking dish into the preheated oven and let it bake for 25-30 minutes. You’ll know it’s ready when the cheese is melted, bubbly, and starting to turn a lovely golden color. It’s the kind of sight that’ll make your mouth water!
Tips for Success
To make your Chicken Enchiladas with White Sauce truly shine, here are a few tips I swear by! First, don’t hesitate to adjust the spices to suit your taste—add a pinch of cayenne for some heat or a sprinkle of cumin for a smoky flavor. If you have leftover chicken, this is the perfect recipe to use it up, and it’ll taste just as amazing! Also, feel free to substitute the sour cream with Greek yogurt for a tangy twist that’s still creamy. And if you have extras, these enchiladas freeze beautifully; just make sure to cover them tightly before freezing!
Nutritional Information Disclaimer
Before we dig into those cheesy, creamy Chicken Enchiladas with White Sauce, I want to share a quick note about nutrition. It’s important to remember that the nutritional values can vary based on the specific ingredients and brands you use. So, while I’ve provided some general information, I won’t be giving you precise nutritional values here. Always feel free to adjust the recipe to fit your dietary needs and preferences! Enjoy every delicious bite, knowing it’s all about balance and what works for you.
FAQ About Chicken Enchiladas with White Sauce
I know you might have some questions about these delightful enchiladas, so let’s tackle a few common ones! First, can you use corn tortillas instead of flour? Absolutely! Just be careful, as they can crack more easily. What about storage? Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture. And if you want to switch things up, feel free to add veggies like spinach or bell peppers to the filling for extra flavor and nutrition. Enjoy experimenting!
Why You’ll Love This Recipe
There are so many reasons to adore these Chicken Enchiladas with White Sauce! Here are just a few:
- They’re super easy to make, perfect for a weeknight dinner.
- The comforting flavors will warm your heart and soul.
- Great for meal prep—make a batch ahead and enjoy them all week!
- Kids and adults alike love these cheesy, creamy rolls.
- Versatile enough to customize with your favorite veggies or spices.
Serving Suggestions
To make your Chicken Enchiladas with White Sauce even more delightful, consider pairing them with some tasty sides! A fluffy bed of cilantro lime rice adds a refreshing touch, while black beans or refried beans bring a hearty element to the meal. You can also serve a crisp green salad drizzled with a light vinaigrette for a burst of freshness. And don’t forget some sliced avocados or guacamole on the side for that creamy finish!
Storage & Reheating Instructions
Leftover Chicken Enchiladas with White Sauce can be stored in an airtight container in the refrigerator for up to 3 days. To keep them fresh, make sure they’re completely covered to prevent drying out. When you’re ready to enjoy them again, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish, cover with foil, and heat for about 20 minutes, or until they’re warmed through and the cheese is melty again. Trust me, they’ll taste just as delicious as when they were first made!
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Chicken Enchiladas with White Sauce: 5 Comforting Steps
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
A savory dish featuring chicken rolled in tortillas and topped with a creamy white sauce.
Ingredients
- 2 cups cooked chicken, shredded
- 8 flour tortillas
- 2 cups shredded cheese
- 1 cup sour cream
- 1 can cream of chicken soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine chicken, 1 cup cheese, garlic powder, onion powder, salt, and pepper.
- In another bowl, mix sour cream, cream of chicken soup, and milk.
- Spoon chicken mixture into each tortilla and roll them up.
- Place rolled tortillas in a baking dish.
- Pour the cream mixture over the tortillas.
- Sprinkle remaining cheese on top.
- Bake for 25-30 minutes or until bubbly and golden.
Notes
- Use rotisserie chicken for convenience.
- Adjust spices according to your taste.
- Serve with rice or beans for a complete meal.
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Chicken Enchiladas with White Sauce, Enchiladas, Chicken Recipe