Oh my goodness, let me tell you about my absolute favorite comfort food: Chicken Enchiladas with White Sauce! This dish is the perfect combination of creamy, cheesy goodness wrapped up in warm tortillas. Seriously, every bite feels like a warm hug on a chilly day. I love how easy it is to whip these up, making it a go-to for busy weeknights or when I have friends over. You can have a delicious, satisfying meal on the table in just about 45 minutes!
The secret to my chicken enchiladas is that creamy white sauce that brings all the flavors together. It’s rich, tangy, and just so incredibly tasty. Plus, you can customize it to fit your family’s tastes or whatever you have on hand. Trust me, once you make these, they’ll become a staple in your kitchen. You’ll be dreaming about them long after dinner is over!
Ingredients List
- 2 cups cooked shredded chicken: You can use rotisserie chicken for convenience or any leftover chicken you have on hand. Just make sure it’s shredded into bite-sized pieces!
- 1 cup sour cream: This adds that creamy texture we all love! It also balances out the flavors beautifully.
- 1 cup cream of chicken soup: This is the star of our white sauce! It brings richness and a comforting taste to the dish.
- 1 cup shredded cheese: I usually go for a blend of Monterey Jack and Cheddar for that perfect melty goodness. Yum!
- 8 small tortillas: Flour or corn, whichever you prefer! Just make sure they’re pliable enough to roll without tearing.
- 1/2 cup diced green chilies: These add a lovely kick! If you like it spicier, feel free to add more or use jalapeños instead.
- 1 teaspoon garlic powder: This brings out the savory flavor and makes everything taste more delicious.
- 1 teaspoon onion powder: A must for that extra depth of flavor! It complements the garlic perfectly.
- 1/2 teaspoon cumin: This adds a warm, earthy note to the enchiladas. Trust me, it’s a game changer!
- Salt and pepper to taste: Always taste as you go! Adjust the seasoning to your liking.
How to Prepare Chicken Enchiladas White Sauce
Alright, let’s get those enchiladas rolling! This part is super straightforward and honestly, the hardest part is waiting for them to bake. Here’s how to do it step by step:
Step-by-Step Instructions
- Preheat your oven: First things first, go ahead and preheat your oven to 350°F (175°C). This way, it’ll be nice and hot when it’s time to bake those delicious enchiladas.
- Mix your filling: In a large mixing bowl, combine the cooked shredded chicken, sour cream, cream of chicken soup, diced green chilies, garlic powder, onion powder, cumin, and a sprinkle of salt and pepper. Give it a good stir until everything is well mixed. You want that creamy goodness to coat every piece of chicken evenly!
- Fill the tortillas: Now, take each tortilla and spoon a generous amount of the chicken mixture into the center. Don’t be shy! Roll the tortilla tightly around the filling and place it seam-side down in a greased baking dish. Repeat this for all the tortillas. If you find the tortillas are cracking, you can warm them slightly in the microwave for about 10-15 seconds to make them more pliable.
- Add the sauce: Once all your rolled tortillas are snug in the baking dish, pour any remaining sauce from the mixing bowl over the top. Don’t forget to sprinkle that shredded cheese all over! It’s what makes these enchiladas melt-in-your-mouth amazing.
- Bake to perfection: Pop the baking dish in your preheated oven and let them bake for 25-30 minutes. You’ll know they’re ready when the cheese is bubbly and golden brown, and your kitchen smells heavenly!
And there you have it! Easy peasy chicken enchiladas with white sauce that’ll have everyone asking for seconds. Just remember to let them cool for a few minutes before digging in; they’ll be super hot and cheesy!
Why You’ll Love This Recipe
- Quick Preparation: With just 15 minutes of prep time, you can have these enchiladas ready to bake in no time. Perfect for those busy weeknights when you need a satisfying meal fast!
- Delicious Taste: The creamy white sauce combined with tender shredded chicken and melted cheese creates a flavor explosion that’s simply irresistible. Each bite is a delightful mix of comforting and savory flavors.
- Family-Friendly: Kids and adults alike will love these enchiladas! They’re a hit at the dinner table and are sure to become a family favorite that everyone will request again and again.
- Versatile Ingredients: You can easily customize the filling with whatever you have on hand. Swap in different proteins, add veggies, or adjust the spices to make it your own!
- Great for Meal Prep: These enchiladas are perfect for making ahead. You can assemble them in advance, pop them in the fridge, and bake them right before serving. They taste just as good, if not better, the next day!
- Leftover Friendly: If you happen to have any leftovers (which is rare!), they reheat beautifully. Just pop them in the microwave or oven, and you’ve got a quick lunch or dinner ready to go.
Tips for Success
Now that you’re ready to make these scrumptious chicken enchiladas, here are some of my top tips to ensure everything turns out perfect!
- Use Rotisserie Chicken: If you’re short on time, grab a rotisserie chicken from the store. It saves you the hassle of cooking and shredding, plus it’s already seasoned beautifully!
- Warm Your Tortillas: Before filling them, give your tortillas a quick warm-up in the microwave for about 10-15 seconds. This makes them more pliable and less likely to crack when you roll them up.
- Experiment with Cheeses: While I love a Monterey Jack and Cheddar blend, feel free to switch it up! Pepper Jack adds a nice kick, or you could try a sprinkle of queso fresco on top for a fresh twist.
- Spice It Up: If you like things spicy, don’t hesitate to add more diced green chilies or even some sliced jalapeños to the filling. You could also sprinkle some chili powder into the sauce for an extra flavor boost!
- Grease Your Baking Dish: Make sure to grease your baking dish well before adding the enchiladas. This prevents them from sticking and makes cleanup a breeze!
- Let Them Rest: After baking, let the enchiladas sit for about 5 minutes before serving. This helps the sauce thicken slightly, making each slice easier to serve while keeping all that cheesy goodness intact.
Trust me, these little tips will elevate your chicken enchiladas to the next level. Enjoy the process, and don’t forget to taste as you go—you’re going to love it!
Variations
If you’re feeling adventurous or just want to switch things up, there are so many fun ways to customize your Chicken Enchiladas with White Sauce! Here are some of my favorite variations that I think you’ll absolutely love:
- Vegetarian Delight: Swap the chicken for a mix of sautéed vegetables like bell peppers, zucchini, and black beans. You can still use the same creamy white sauce, and it’s just as satisfying!
- Buffalo Chicken Enchiladas: If you love a little heat, try mixing shredded chicken with buffalo sauce instead of the traditional spices. Top with blue cheese crumbles for a tangy finish!
- Southwest Style: Add corn and black beans to the filling for a southwestern twist. You can also throw in some diced red onion for a pop of color and crunch.
- Cheesy Spinach and Artichoke: Mix in some chopped spinach and artichoke hearts with the chicken. It’s a creamy, dreamy combination that adds a whole new layer of flavor!
- Top It Off: Get creative with toppings! After baking, add a dollop of guacamole, a sprinkle of fresh cilantro, or a drizzle of lime crema for a refreshing kick.
- Experiment with Sauces: While the cream of chicken soup is wonderful, you could try using cream of mushroom or even a spicy green enchilada sauce to change the flavor profile entirely!
The beauty of these enchiladas is that they’re super flexible. Feel free to mix and match your favorite ingredients—there’s really no wrong way to make them! Just remember to have fun and enjoy creating something uniquely yours.
Storage & Reheating Instructions
Alright, so you’ve made these delicious Chicken Enchiladas with White Sauce, and now you might have some leftovers (if you’re lucky!). Here’s how to store them properly and reheat them so they taste just as amazing as the first time around.
Storing Leftovers: First things first, let your enchiladas cool down a bit before storing them. This helps prevent condensation from making them soggy. Once they’re cool, transfer them to an airtight container. You can keep them in the fridge for up to 3-4 days. If you want to save them for longer, you can also freeze them! Just wrap the enchiladas tightly in plastic wrap and then place them in a freezer-safe container or bag. They should be good for about 2-3 months in the freezer.
Reheating: When you’re ready to enjoy those tasty leftovers, there are a couple of ways to reheat them:
- Oven: Preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish and cover them with foil to keep them from drying out. Bake for about 20-25 minutes, or until heated through and the cheese is bubbly again.
- Microwave: If you’re in a hurry, the microwave works too! Just place one or two enchiladas on a microwave-safe plate and cover them with a damp paper towel. Heat for about 1-2 minutes, checking to make sure they’re warmed through. Be careful, as they can get hot quickly!
And there you have it! Now you can enjoy your Chicken Enchiladas with White Sauce again and again. Just remember, the key to keeping them delicious is proper storage and gentle reheating. Enjoy every cheesy bite!
Nutritional Information Section
Now, let’s talk about the nutritional side of these Chicken Enchiladas with White Sauce! Keep in mind that the nutrition facts can vary based on the specific ingredients and brands you choose, so these numbers are just estimates. If you’re keeping an eye on your intake, it’s always a good idea to double-check the labels of your ingredients.
Here’s a rough breakdown per serving (1 enchilada):
- Calories: Approximately 350
- Fat: 18g
- Protein: 20g
- Carbohydrates: 30g
- Sugar: 2g
- Sodium: 700mg
- Fiber: 2g
These enchiladas offer a comforting blend of flavors and nutrition that makes them a fantastic meal option. Just remember, whether you’re counting calories or just enjoying a delicious dinner, these enchiladas are sure to satisfy!
FAQ Section
Can I use fresh chicken instead of cooked?
Absolutely! If you’re using fresh chicken, just cook it first—grilled, boiled, or baked works great. Shred it up, and you’re good to go! Just make sure it’s fully cooked through before mixing with the other ingredients.
What can I substitute for cream of chicken soup?
If you want to switch things up, you can use cream of mushroom soup or even a homemade white sauce as a base. Just keep in mind that it might slightly alter the flavor, but it’ll still be delicious!
How do I make these enchiladas spicier?
For a kick, add more diced green chilies, or throw in some sliced jalapeños into the filling. You can also sprinkle some cayenne pepper or chili powder into the mixture for an extra heat boost!
Can I prepare these enchiladas in advance?
Yes! You can assemble the enchiladas, cover them, and store them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if they’re coming straight from the fridge.
What toppings do you recommend?
I love topping these with fresh cilantro, a dollop of sour cream, or even some avocado slices. You could also drizzle a bit of lime crema or serve with a side of salsa for a burst of flavor!
Can I freeze the enchiladas?
Definitely! These enchiladas freeze well. Just wrap them tightly in plastic wrap and stash them in a freezer-safe container. They should last about 2-3 months. When you’re ready to eat, let them thaw in the fridge overnight before baking.
How do I know when they’re done baking?
You’ll know they’re ready when the cheese is bubbly and golden brown on top, and everything is heated through. If you want to be extra sure, you can check the internal temperature; it should reach 165°F (74°C).
Are these enchiladas gluten-free?
Yes, you can easily make these gluten-free by using gluten-free tortillas. Just check the labels to ensure there are no hidden gluten ingredients in your other products as well!
What’s the best way to serve these enchiladas?
Serve them hot right out of the oven, and don’t forget those toppings! A side salad or some Mexican rice complements them perfectly.
Chicken Enchiladas White Sauce: 5 Heavenly Comforts
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Delicious chicken enchiladas with a creamy white sauce.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded cheese
- 8 small tortillas
- 1/2 cup diced green chilies
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F.
- In a bowl, mix chicken, sour cream, cream of chicken soup, green chilies, garlic powder, onion powder, cumin, salt, and pepper.
- Fill each tortilla with the chicken mixture and roll tightly.
- Place the rolled tortillas in a baking dish.
- Pour remaining sauce over the top and sprinkle with shredded cheese.
- Bake for 25-30 minutes until heated through and cheese is melted.
Notes
- Use rotisserie chicken for convenience.
- Top with fresh cilantro for added flavor.
- Can substitute tortillas with gluten-free options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Chicken Enchiladas White Sauce, Enchiladas, Chicken Recipes, Mexican Food