Creamy Dreamy Chicken Enchiladas with White Sauce
Creamy Dreamy Chicken Enchiladas with White Sauce : Are You Ready?
Fancy a bit of Mexican comfort food but with a twist? Ever get bored of the same old red sauce? Then chicken enchiladas with white sauce are your answer.
This recipe delivers a totally new experience to a traditional dish. Get ready for a flavor bomb!
What's the Story? Chicken Enchiladas with White Sauce , Explained
These creamy chicken enchiladas aren't your average dish. They're like the cool, sophisticated cousin of the classic enchilada. This chicken enchilada recipe brings together the best of both worlds: Mexican flavors and a creamy, comforting sauce that's just divine.
It's a dish perfect for the whole family! These white sauce enchiladas are thought to originate in the Southwestern US, where they've become a beloved comfort food.
This recipe is medium difficulty. Expect to spend around 30 minutes prepping and 35 minutes cooking. This chicken enchilada recipe yields 6-8 servings so it's perfect for a family dinner or a small get-together with mates.
Why You'll Love These Easy Chicken Enchiladas with White Sauce
Honestly, the best thing about these chicken enchiladas with creamy sauce is the creamy, dreamy sauce itself. The tangy sour cream adds a richness that's just unforgettable.
Plus, it’s a great source of protein thanks to the chicken and cheese.
This is a perfect dish for a casual weeknight dinner or even a potluck. It’s guaranteed to be a hit.
What makes my recipe special? It's got a secret ingredient a touch of Parmesan cheese in the white sauce.
Trust me, it elevates the flavour to a whole new level. Get ready to love the shredded chicken enchiladas white sauce dish!
Let's get cracking on the ingredient list!
Ingredients & Gear Up
Alright, let's talk shop about what you'll need to create these dreamy chicken enchiladas with white sauce . Honestly, it's not as intimidating as it sounds! I promise.
These creamy chicken enchiladas will be a hit.
Main Players
Okay, here's the lineup for our star players. Remember quality counts, especially for the chicken!
- Chicken Breasts: 1.5 lbs (680g) boneless, skinless. Look for plump, pink breasts with no weird smells. Trust your nose!
- Olive Oil: 1 tbsp (15ml) . Extra virgin is always a good shout, but regular olive oil works fine too.
- Chili Powder: 1 tsp (5g) . This adds a little warmth.
- Cumin: 1/2 tsp (2.5g) . A must for that authentic flavor.
- Garlic Powder: 1/4 tsp (1.25g)
- Onion Powder: 1/4 tsp (1.25g)
- Chicken Broth: 1/2 cup (120ml) . Low sodium is best.
- Unsalted Butter: 4 tbsp (57g) . Essential for a lush white sauce enchiladas .
- All-Purpose Flour: 4 tbsp (32g) . This will thicken our sauce.
- Whole Milk: 3 cups (710ml) . Makes the chicken enchilada recipe extra creamy.
- Sour Cream: 1/2 cup (120ml) . Adds a lovely tang. Don't skimp on this for enchiladas with sour cream sauce .
- Heavy Cream: 1/4 cup (60ml) . More creaminess? Yes, please!
- Parmesan Cheese: 1/4 cup (30g) . Freshly grated is always better.
- Flour Tortillas: 12 (6 inch/15cm) . Go with corn tortillas for a gluten-free option.
- Monterey Jack Cheese: 2 cups (225g) shredded. It melts beautifully.
Seasoning Symphony
Let's get this dish sounding so flavorful, essential spice combo is here to help.
- The Power Duo : Salt and pepper, always! White pepper is preferred in white enchilada sauce , but black pepper works too.
- Flavor Boosters : Garlic and onion powder are our secret weapons.
- Quick Swap : If you're out of garlic powder, a clove of fresh garlic (minced) will do the trick.
Tool Time
You don't need a fancy kitchen to make amazing easy chicken enchiladas with white sauce . Here's the bare minimum:
- Large Skillet: For cooking the chicken.
- 9x13 inch (23x33cm) Baking Dish: This is the perfect size.
- Whisk: To keep the chicken enchiladas with creamy sauce lump free.
- Mixing Bowls: For, well, mixing.
- Improvise : No whisk? A fork will do in a pinch. No fancy baking dish? Any oven safe dish will work.
So there you have it! Gather your ingredients, grab your gear, and get ready to make some seriously delicious shredded chicken enchiladas white sauce . Honestly, you got this!
Creamy Dreamy Chicken Enchiladas with White Sauce: Your New Fave!
These aren't your average enchiladas. We’re ditching the red and going for the white! This chicken enchilada recipe is all about that rich, comforting white sauce enchiladas .
Trust me, after one bite of these easy chicken enchiladas with white sauce , you'll be hooked! Flaky chicken, melty cheese, all wrapped up in a tortilla and smothered in that oh-so-good white enchilada sauce .
Prep Like a Pro: Mise en Place Magic
First things first, get your stuff sorted. It is mise en place time! Shred that shredded chicken enchiladas white sauce , grate the cheese, and measure out your spices.
Honestly, it makes the whole process so much smoother. Plus, you feel like a proper chef, innit?
step-by-step: Enchilada Enlightenment
- Cook the chicken: Sauté 1.5 lbs chicken breasts with 1 tsp chili powder , 0.5 tsp cumin , 0.25 tsp garlic powder , and 0.25 tsp onion powder until cooked through (165° F/ 74° C ). Shred it up, you know?
- Whip up the white sauce enchiladas : Melt 4 tbsp butter , whisk in 4 tbsp flour , then slowly add 3 cups milk until smooth. Stir in 0.5 cup sour cream , 0.25 cup heavy cream , 0.25 cup Parmesan cheese , 0.25 tsp garlic powder , and 0.25 tsp onion powder . Simmer it until it's lovely and thick, yeah? We need something that holds together our creamy chicken enchiladas .
- Get your bake on: Preheat your oven to 350° F ( 175° C) . Grease your baking dish.
- Roll it up: Warm 12 tortillas . Spoon some chicken enchiladas with creamy sauce and cheese into each tortilla. Roll 'em tight and place 'em in the dish seam down.
- Smother and bake: Pour the white sauce all over those enchiladas. Sprinkle with cheese. Bake for 20- 25 minutes , until golden and bubbly.
Pro Tips: Level Up Your Enchiladas
Ever made a roux before? Honestly, it's easier than you think! It’s the base for our white sauce enchiladas . Just melt butter, whisk in flour, and cook for a minute or two before adding the milk.
This gives it that lovely creamy texture. Be very careful to not burn your roux
Don't overfill the tortillas. They'll burst, and no one wants that mess. Warm them slightly so they're more pliable and less likely to crack.
You can actually assemble these homemade chicken enchiladas the day before! Keep them in the fridge, covered. Just add a few minutes to the baking time when you're ready to cook.
And voila! Creamy chicken enchiladas with white sauce ready to serve! This chicken enchiladas with sour cream sauce option will absolutely knock your socks off. Enjoy!
Recipe Notes for the Best Chicken Enchiladas with White Sauce, Ever!
Right, so you're ready to tackle these easy chicken enchiladas with white sauce . Sorted! Here's the lowdown on how to make them absolutely perfect.
I've learned a thing or two whipping these up, and I'm chuffed to share my secrets with you. Trust me; these little nuggets will make all the difference.
Let's dive in, shall we?
Serving Suggestions: Enchilada Elegance
Think about presentation, yeah? A simple dollop of sour cream or better yet, some creamy chicken enchiladas with a swirl of fresh cilantro can elevate your dish from 'dinner' to 'dinner party'.
Serve alongside some vibrant Mexican rice and a black bean salad. I swear, the lime vinaigrette cuts through the richness beautifully.
These homemade chicken enchiladas deserves a decent beverage like a nice cold beer or a refreshing margarita.
Storing Like a Pro: Enchilada Edition
Okay, so you've got leftovers of these chicken enchiladas with creamy sauce ? Lucky you! Pop them in the fridge they'll be good for about 3 days.
Just make sure they're properly sealed in an airtight container. Want to freeze them? Go for it! Wrap each shredded chicken enchiladas white sauce individually in cling film, then bung them in a freezer bag.
They'll last for a couple of months. Reheat in the oven at 350° F ( 175° C) until heated through usually around 20- 25 minutes .
You can also microwave them, but be warned, they might get a bit soggy.
Variations: Enchiladas Your Way
Fancy a twist? For a lighter version of these white sauce enchiladas , use low-fat milk and sour cream in the sauce.
Swap out the chicken for black beans and roasted veggies to make it vegetarian. My mate's missus is gluten-free so these chicken enchilada recipe uses corn tortillas.
And if you're feeling brave, add a pinch of cayenne pepper to the white sauce for a spicy kick .
Nutrition Nuggets
Okay, let's talk numbers. Each serving of these enchiladas with sour cream sauce clocks in around 450-550 calories. They're packed with protein about 35-45g which is great for keeping you full.
Remember, it's an estimate though, yeah? Enjoy in moderation, mate!
So there you have it your crash course in making the best chicken enchiladas with white sauce . Honestly, with these tips, you can't go wrong.
Now go get in the kitchen and make some magic happen. You got this!
Frequently Asked Questions
Can I make these chicken enchiladas with white sauce ahead of time?
Absolutely! You can assemble the enchiladas up to 24 hours in advance. Just cover them tightly with plastic wrap and store them in the fridge. When you're ready to bake, add about 5-10 minutes to the baking time to ensure they are heated through.
It's like prepping your Sunday roast on Saturday - gets the job done and saves time!
My white sauce is lumpy! How do I fix it?
Lumpy white sauce is a classic kitchen conundrum, a bit like a soggy bottom on a pastry! Don't panic! The best way to fix it is to use an immersion blender to smooth it out. If you don't have one, you can carefully transfer the sauce to a regular blender.
Just be sure to vent it to prevent pressure buildup, or whisk vigorously until smooth.
What can I substitute for sour cream in the white sauce for these chicken enchiladas with white sauce?
If you're out of sour cream, or looking for a slightly healthier option, plain Greek yogurt is a fantastic substitute. It adds a similar tanginess and creaminess. You could even try crème fraîche for an extra luxurious feel, similar to what you'd use in a posh French bistro.
How do I store leftover chicken enchiladas with white sauce?
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. When reheating, you can use the microwave for a quick fix, but for best results, reheat them in the oven at 350°F (175°C) until warmed through. This will help keep the tortillas from getting too soggy.
Can I use corn tortillas instead of flour tortillas for gluten-free chicken enchiladas with white sauce?
Yes, you can absolutely use corn tortillas to make this recipe gluten-free! Corn tortillas have a slightly different texture and flavor than flour tortillas, but they work well for enchiladas. Just be sure to warm them up well before filling, as corn tortillas tend to crack more easily than flour tortillas.
Think of it as turning your dish into a Fiesta, Ole!
What are some variations I can try to spice up my chicken enchiladas with white sauce?
Feeling adventurous? Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the white sauce for a little kick. You can also mix in some chopped jalapenos with the chicken filling. For a smoky flavor, try using smoked paprika in the chicken seasoning blend.
Get creative and make these enchiladas your own signature dish!
Creamy Dreamy Chicken Enchiladas With White Sauc
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 25-35g |
| Fiber | 2-4g |
