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There’s something incredibly comforting about a dish that wraps tender chicken in soft tortillas and smothers it in a rich, creamy white sauce. These Chicken Enchiladas with White Sauce are exactly that—a warm, flavorful meal that feels like a hug on a plate. Perfect for family dinners, potlucks, or even meal prep, this recipe is easy to make and endlessly customizable. Whether you’re a seasoned cook or just starting out, this dish will quickly become a favorite in your kitchen.
I’ve made this recipe countless times, and it’s always a hit. The creamy sauce and tender chicken make it a go-to dish for busy nights when I want something comforting without spending hours in the kitchen.
Key Ingredients and Their Roles
- Chicken: Boneless, skinless chicken breasts are the star of the dish, providing a lean and tender protein base.
- Flour Tortillas: Soft and pliable, they hold the filling perfectly and bake up beautifully.
- Cheese: A blend of Monterey Jack and cheddar adds a gooey, melty texture and rich flavor.
- Butter and Flour: These form the base of the white sauce, creating a smooth and creamy consistency.
- Chicken Broth: Adds depth and savory flavor to the sauce.
- Sour Cream: Gives the sauce its signature tangy creaminess.
Crafting the Perfect Chicken Enchiladas
- Preheat and Prep:
- Start by preheating your oven to 350°F (175°C). Lightly spray a baking dish with nonstick cooking spray.
- Cook the Chicken:
- In a skillet over medium heat, cook the chicken breasts until no longer pink, about 6-8 minutes per side. Let the chicken cool slightly, then shred it using two forks or a stand mixer.
- Prepare the White Sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour until smooth, then gradually stir in chicken broth. Cook for about 5 minutes, stirring constantly, until the sauce thickens. Remove from heat and stir in sour cream until well combined.
- Assemble the Enchiladas:
- Fill each tortilla with a generous portion of shredded chicken and a sprinkle of cheese. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
- Bake and Serve:
- Pour the remaining white sauce over the enchiladas, making sure they’re evenly coated. Sprinkle extra cheese on top and bake for 20-25 minutes, or until bubbly and golden.
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My family loves this recipe. The kids enjoy the cheesy goodness, while my husband can’t get enough of the creamy sauce. It’s become a staple in our weekly meal rotation.
Serving Suggestions
Pair these enchiladas with a side of Spanish rice, refried beans, or a simple green salad. For a fresh touch, serve with guacamole, salsa, or a dollop of sour cream.
Customize Your Enchiladas
Swap the Protein: Use shredded beef, turkey, or even plant-based meat for a different twist. Add Veggies: Incorporate sautéed bell peppers, onions, or spinach for extra nutrition and flavor. Make It Spicy: Add diced jalapeños or a dash of hot sauce to the filling or sauce. Cheese Variations: Try using pepper jack, queso fresco, or a blend of your favorite cheeses.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a 350°F (175°C) oven for 15-20 minutes, or microwave individual portions for 2-3 minutes. Add a splash of chicken broth or water if the sauce thickens too much.
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These Chicken Enchiladas with White Sauce are a comforting, flavorful dish that’s perfect for any occasion. They’re easy to make, endlessly customizable, and always a crowd-pleaser. Give them a try, and I promise they’ll become a favorite in your home too!
Recipe Tips & FAQs
- → Can I use corn tortillas instead of flour?
- Yes, corn tortillas work well for a gluten-free option. Just warm them slightly to prevent cracking.
- → Can I make this dish ahead of time?
- Absolutely! Assemble the enchiladas, cover, and refrigerate. Bake when ready to serve.
- → Can I add vegetables to the filling?
- Yes, diced bell peppers, jalapeños, or spinach are great additions for extra flavor and nutrition.
- → How can I make this spicier?
- Add diced jalapeños to the filling or use a spicier enchilada sauce.
- → Can I freeze these enchiladas?
- Yes, assemble the enchiladas, wrap tightly, and freeze. Bake from frozen, adding extra time as needed.