Oh my goodness, let me tell you about my absolute favorite dish: chicken enchiladas with white sauce! Seriously, these little bundles of joy are the perfect combination of creamy goodness and mouthwatering flavor. Every time I make them, I can already hear the oohs and aahs from my family as they dig in. I remember one family gathering where I brought these enchiladas, and they disappeared faster than I could say “seconds, please!” The creamy white sauce just envelops the tender chicken, and the tortillas are so soft and inviting. It’s comfort food at its finest, and trust me, once you try this recipe, you’ll be putting it on repeat for every get-together. Get ready to impress your loved ones and indulge in a dish that’s as heartwarming as it is delicious!
Ingredients List
To whip up these delightful chicken enchiladas with white sauce, you’ll need a handful of simple yet delicious ingredients. Here’s what you’ll gather:
2 cups cooked shredded chicken: I love using rotisserie chicken for this – it’s so convenient and packed with flavor!
8 flour tortillas: Flour tortillas are my go-to for that soft, chewy texture.
1 cup sour cream: This adds a rich creaminess that elevates the dish to another level.
1 cup cream of chicken soup: A must for a smooth sauce that ties everything together.
1 cup shredded cheese: I usually go for a blend of Monterey Jack and cheddar for that perfect melty goodness.
1/2 cup diced green chiles: These pack a subtle kick that I just adore!
1 teaspoon garlic powder: Because who doesn’t love garlic?
1 teaspoon onion powder: Adds depth to the flavor.
1/2 teaspoon cumin: This brings a warm, earthy note.
1/2 teaspoon salt: Essential for balance.
1/4 teaspoon black pepper: Just a touch for some warmth.
With these ingredients in your kitchen, you’re all set to create a dish that’s bursting with flavor and sure to please everyone at the table!
How to Prepare Chicken Enchiladas with White Sauce
Chicken Enchiladas with White Sauce: 5 Comforting Tips 6
Now, let’s dive into the fun part—preparing these scrumptious chicken enchiladas with white sauce! It’s super easy, and I promise you’ll feel like a kitchen rockstar by the end of it. Let’s get started!
Preheat and Prepare
First things first, you’ll want to preheat your oven to 350°F (175°C). This is crucial because you’ll be popping those enchiladas in soon! While the oven warms up, take a large bowl and combine your cooked shredded chicken, diced green chiles, garlic powder, onion powder, cumin, salt, and pepper. Give it a good mix so all those flavors meld beautifully together. Trust me, the aroma will have you dreaming of the deliciousness to come!
Assemble the Enchiladas
Next, it’s time to assemble! Grab a flour tortilla and scoop a generous amount of the chicken mixture into the center. Roll it up tightly, like you’re wrapping a little present, and place it seam-side down in a baking dish. Repeat this process for all your tortillas. You’ll want them snug in the dish, soaking up that creamy sauce later on!
Prepare the Sauce
Now, let’s make that fabulous sauce! In another bowl, mix together the sour cream and cream of chicken soup until it’s smooth and well combined. This sauce is the secret to making your enchiladas irresistibly creamy. Pour this luscious mixture evenly over the rolled tortillas, making sure each one gets a generous helping.
Bake the Enchiladas
Finally, it’s time to bake! Sprinkle your shredded cheese on top of the saucy enchiladas, and then pop the dish into your preheated oven. Bake for about 25-30 minutes or until the cheese is bubbly and golden. You’ll know they’re done when your kitchen smells heavenly and the cheese is melted to perfection. Let them cool for just a few minutes before serving, and get ready for the compliments!
Nutritional Information
Before we dig into these delicious chicken enchiladas with white sauce, here’s a quick look at the nutritional info! Keep in mind that these values can vary based on the specific brands of ingredients you use, so they’re not set in stone. Generally, each enchilada contains about 350 calories, with 18 grams of fat and 20 grams of protein. You’ll also get 30 grams of carbohydrates and 2 grams of sugar per serving. So, while they’re definitely a comforting treat, they’re not too heavy on the calorie count. Enjoy them without guilt!
Why You’ll Love This Recipe
Quick Preparation: With just a few simple steps, you can have a delicious meal ready in no time!
Creamy Texture: The combination of sour cream and cream of chicken soup creates a luxurious, velvety sauce that’s simply irresistible.
Versatility: You can easily swap out the chicken for beef, beans, or even veggies to suit your taste or dietary needs.
Family-Friendly: Everyone loves these enchiladas—kids and adults alike will be asking for seconds!
Make Ahead: They’re perfect for prepping in advance; just assemble, refrigerate, and bake when you’re ready!
Tips for Success
Here are a few tips to make your chicken enchiladas with white sauce even more amazing! First, if you want to kick the flavor up a notch, try adding some diced jalapeños or a sprinkle of taco seasoning to the chicken mixture. For a lighter option, you can swap out the sour cream for Greek yogurt—it’ll still be creamy and delicious! If you’re feeling adventurous, experiment with different types of cheese like pepper jack for a spicy twist. And don’t forget, these enchiladas freeze beautifully, so you can enjoy them later. Just assemble them, cover tightly, and pop them in the freezer before baking!
Serving Suggestions
These chicken enchiladas with white sauce are delicious all on their own, but adding a few sides and toppings can take them to the next level! I love serving them with a fresh, zesty cilantro lime rice or a simple black bean salad to balance out the richness. For toppings, don’t hold back—fresh avocado slices, diced tomatoes, and a sprinkle of cilantro add a vibrant touch. A dollop of sour cream or a drizzle of hot sauce can also elevate your dish. Trust me, these little extras will make your enchiladas even more irresistible!
Storage & Reheating Instructions
If you’ve got any leftovers (which is rare because they’re so good!), you can store your chicken enchiladas with white sauce in an airtight container in the fridge for up to 3 days. Just make sure they’re cooled down before sealing them up! When it’s time to enjoy them again, preheat your oven to 350°F (175°C), place the enchiladas in a baking dish, and cover with foil to keep them moist. Bake for about 20-25 minutes until heated through. You can also microwave individual servings for a quick fix—just be sure to add a splash of water to keep them from drying out. Enjoy the magic all over again!
FAQ Section
Got questions about these chicken enchiladas with white sauce? I’ve got you covered! Here are some common inquiries:
Can I substitute the chicken? Absolutely! You can swap the chicken for shredded beef, ground turkey, or even black beans for a vegetarian option. It’s all about what you love!
How do I store leftovers? To store, place any leftovers in an airtight container in the fridge for up to 3 days. Just make sure they’re cooled down before sealing them up!
Can I make these ahead of time? You sure can! Assemble the enchiladas, cover them tightly, and refrigerate. Bake them when you’re ready to serve!
What can I use instead of sour cream? Greek yogurt works wonderfully as a substitute for sour cream while still keeping that creamy texture!
Are these enchiladas gluten-free? Yes, if you use gluten-free tortillas, this dish can easily be made gluten-free!
What do you think?
Share your thoughts, tips, or variations on this recipe!