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Southern Dishes

White Sauce Chicken Enchiladas Delightful and Easy

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To make white sauce chicken enchiladas, gather these items: - 2 cups cooked chicken, shredded - 1 cup sour cream - 1 cup cream of chicken soup - 1 cup shredded cheese (Monterey Jack or Cheddar) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cumin - 8 small flour tortillas - 1 cup diced green chilies - 1 tablespoon olive oil - Salt and pepper to taste - 1/2 cup chopped cilantro (for garnish) You will need a few simple tools: - A large mixing bowl - A 9x13 inch baking dish - A small saucepan - A mixing spoon - Aluminum foil For the best flavor, use these seasonings: - Garlic powder adds a nice depth. - Onion powder gives a sweet taste. - Cumin adds warmth and earthiness. - Adjust salt and pepper to your liking. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This will get things ready for baking. In a big bowl, mix together the shredded chicken, sour cream, cream of chicken soup, and half of the cheese. Add in the garlic powder, onion powder, cumin, salt, and pepper. Stir well until everything is coated. This mix is the heart of your enchiladas. Take a tortilla and put a good spoonful of the chicken mix in the center. Roll it up tightly and place it seam side down in a greased 9x13 inch baking dish. Do this for all tortillas. Next, heat olive oil in a small pan over medium heat. Add the diced green chilies and sauté for about 2 minutes. Pour these chilies over the rolled enchiladas. Spread any leftover chicken mix on top, then sprinkle the rest of the shredded cheese over everything. Cover the baking dish with aluminum foil. Bake it in the preheated oven for 20 minutes. After this, take off the foil and bake for another 10 minutes. Look for the cheese to be bubbly and starting to brown. Once done, let the enchiladas cool for a few minutes. Garnish with chopped cilantro for a fresh touch. Enjoy your tasty creation! One common mistake is overfilling the tortillas. This can cause spills during baking. Keep the filling modest. Another mistake is not seasoning enough. Taste your mixture before rolling. If it lacks flavor, add more salt or spices. Lastly, don't skip cooling time after baking. This helps the cheese set and makes serving easier. To make a great white sauce, start with butter and flour. Melt butter in a pan, then stir in flour. Cook this mixture for a minute, then slowly add milk. Whisk constantly to avoid lumps. A pinch of salt and pepper enhances the flavor. Once thickened, mix in cheese for a creamy texture. Adjust the seasoning to your taste. Serve your enchiladas hot from the oven. A drizzle of sour cream adds a tasty touch. Sprinkle fresh cilantro on top for color. You can also add sliced jalapeños for extra flair. Try serving with a side of rice or beans for a complete meal. For a fun twist, add crushed tortilla chips on top for crunch. Pro Tips Use Rotisserie Chicken: For a quicker preparation, opt for store-bought rotisserie chicken. It adds flavor and saves you time on cooking and shredding. Customize the Heat: If you enjoy a bit of spice, consider adding jalapeños or using spicy green chilies to the filling for an extra kick. Make Ahead: Prepare the enchiladas a day in advance and refrigerate. Just bake them when you're ready to serve for a hassle-free meal. Experiment with Cheese: Feel free to mix different types of cheese like Pepper Jack for a spicier flavor, or add cream cheese for extra creaminess. {{image_2}} You can add many vegetables to your enchiladas. Peppers, spinach, or corn work great. These veggies add color and flavor. For extra crunch, try adding diced zucchini or mushrooms. Simply sauté them for a few minutes before mixing them with the chicken. This makes the dish even more tasty and healthy. While this recipe uses a creamy sauce, you can switch it up. Try a lighter sauce made with Greek yogurt or a mix of sour cream and milk. You could also make a cheese sauce for a richer taste. Blend cream cheese with milk and seasonings for a unique twist. Each sauce gives a new flavor to your dish. Cheese can change the whole feel of your enchiladas. While Monterey Jack and Cheddar are great, try mozzarella for a gooey texture. You could also use pepper jack for a spicy kick. Mixing different cheeses can give a fun flavor mix. Experimenting with cheese can help you find your perfect combo! You can store leftover white sauce chicken enchiladas in an airtight container. Let them cool first. Place them in the fridge for up to three days. Make sure to cover them well. This keeps them fresh and tasty. To reheat your enchiladas, you can use the oven or the microwave. If using the oven, preheat it to 350°F (175°C). Place the enchiladas in a baking dish. Cover with foil to keep them moist. Heat for about 15 minutes until warm. For the microwave, place a single enchilada on a plate. Heat for 1-2 minutes until hot. If you want to freeze the enchiladas, wrap them tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. To eat them, thaw in the fridge overnight. Reheat in the oven or microwave until hot. This way, you can enjoy them later! Yes, you can prepare white sauce chicken enchiladas ahead of time. Simply assemble them and cover tightly. Store in the fridge for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time. This method saves time and is great for busy days. You can use many other proteins. Try shredded beef, turkey, or even tofu for a vegetarian option. Each protein offers a different flavor. Adjust the spices to match your choice. This makes the dish versatile and fun to create. These enchiladas have a mild heat. Diced green chilies add flavor without overwhelming spice. If you prefer more heat, add jalapeños or use hotter chilies. Taste as you cook to find the right balance for your family. Yes, corn tortillas work well too. They add a nice texture and flavor. If using corn tortillas, warm them first to prevent breaking. This small step makes rolling easier and keeps your enchiladas intact. Serve these enchiladas with a fresh salad or Mexican rice. Black beans or refried beans also pair nicely. For a bright touch, add guacamole or salsa on the side. These sides make your meal colorful and tasty. You learned how to make white sauce chicken enchiladas. We covered ingredients, tools, and seasoning. The step-by-step guide helps you prepare and bake the enchiladas. Tips and tricks show how to avoid common mistakes and enhance flavor. Variations let you customize with different veggies, sauces, and cheeses. Finally, you know how to store and reheat leftovers. Now, you can enjoy this dish your way. Making it can be fun and tasty!

WANT TO SAVE THIS RECIPE?

Are you ready to dive into a creamy, savory treat? White sauce chicken enchiladas are a crowd-pleaser that you can whip up easily! In this post, I’ll guide you through every step, from gathering the right ingredients to serving up a beautiful dish. Whether you’re a beginner or a seasoned cook, you’ll discover tips and tricks to make this recipe a hit. Let’s get started on this delicious journey!

Why I Love This Recipe

  1. Comforting Flavor: This dish combines creamy textures and bold spices, making it a comforting choice for any meal.
  2. Quick and Easy: With just 15 minutes of prep time, it’s perfect for busy weeknights or last-minute guests.
  3. Customizable: You can easily switch up the ingredients, adding your favorite veggies or using different proteins.
  4. Family Favorite: Everyone loves enchiladas! This recipe is sure to please both kids and adults alike.

Ingredients

List of Ingredients Needed

To make white sauce chicken enchiladas, gather these items:

– 2 cups cooked chicken, shredded

– 1 cup sour cream

– 1 cup cream of chicken soup

– 1 cup shredded cheese (Monterey Jack or Cheddar)

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 teaspoon cumin

– 8 small flour tortillas

– 1 cup diced green chilies

– 1 tablespoon olive oil

– Salt and pepper to taste

– 1/2 cup chopped cilantro (for garnish)

Cooking Tools & Utensils

You will need a few simple tools:

– A large mixing bowl

– A 9×13 inch baking dish

– A small saucepan

– A mixing spoon

– Aluminum foil

Recommended Seasoning Choices

For the best flavor, use these seasonings:

– Garlic powder adds a nice depth.

– Onion powder gives a sweet taste.

– Cumin adds warmth and earthiness.

– Adjust salt and pepper to your liking.

Step-by-Step Instructions

Preparation Instructions

First, preheat your oven to 350°F (175°C). This will get things ready for baking. In a big bowl, mix together the shredded chicken, sour cream, cream of chicken soup, and half of the cheese. Add in the garlic powder, onion powder, cumin, salt, and pepper. Stir well until everything is coated. This mix is the heart of your enchiladas.

Assembling the Enchiladas

Take a tortilla and put a good spoonful of the chicken mix in the center. Roll it up tightly and place it seam side down in a greased 9×13 inch baking dish. Do this for all tortillas. Next, heat olive oil in a small pan over medium heat. Add the diced green chilies and sauté for about 2 minutes. Pour these chilies over the rolled enchiladas. Spread any leftover chicken mix on top, then sprinkle the rest of the shredded cheese over everything.

Baking Instructions

Cover the baking dish with aluminum foil. Bake it in the preheated oven for 20 minutes. After this, take off the foil and bake for another 10 minutes. Look for the cheese to be bubbly and starting to brown. Once done, let the enchiladas cool for a few minutes. Garnish with chopped cilantro for a fresh touch. Enjoy your tasty creation!

Tips & Tricks

Common Mistakes to Avoid

One common mistake is overfilling the tortillas. This can cause spills during baking. Keep the filling modest. Another mistake is not seasoning enough. Taste your mixture before rolling. If it lacks flavor, add more salt or spices. Lastly, don’t skip cooling time after baking. This helps the cheese set and makes serving easier.

How to Perfect the White Sauce

To make a great white sauce, start with butter and flour. Melt butter in a pan, then stir in flour. Cook this mixture for a minute, then slowly add milk. Whisk constantly to avoid lumps. A pinch of salt and pepper enhances the flavor. Once thickened, mix in cheese for a creamy texture. Adjust the seasoning to your taste.

Serving and Presentation Suggestions

Serve your enchiladas hot from the oven. A drizzle of sour cream adds a tasty touch. Sprinkle fresh cilantro on top for color. You can also add sliced jalapeños for extra flair. Try serving with a side of rice or beans for a complete meal. For a fun twist, add crushed tortilla chips on top for crunch.

Pro Tips

  1. Use Rotisserie Chicken: For a quicker preparation, opt for store-bought rotisserie chicken. It adds flavor and saves you time on cooking and shredding.
  2. Customize the Heat: If you enjoy a bit of spice, consider adding jalapeños or using spicy green chilies to the filling for an extra kick.
  3. Make Ahead: Prepare the enchiladas a day in advance and refrigerate. Just bake them when you’re ready to serve for a hassle-free meal.
  4. Experiment with Cheese: Feel free to mix different types of cheese like Pepper Jack for a spicier flavor, or add cream cheese for extra creaminess.

Variations

Vegetable Additions

You can add many vegetables to your enchiladas. Peppers, spinach, or corn work great. These veggies add color and flavor. For extra crunch, try adding diced zucchini or mushrooms. Simply sauté them for a few minutes before mixing them with the chicken. This makes the dish even more tasty and healthy.

Different Types of White Sauce Options

While this recipe uses a creamy sauce, you can switch it up. Try a lighter sauce made with Greek yogurt or a mix of sour cream and milk. You could also make a cheese sauce for a richer taste. Blend cream cheese with milk and seasonings for a unique twist. Each sauce gives a new flavor to your dish.

Cheeses to Experiment With

Cheese can change the whole feel of your enchiladas. While Monterey Jack and Cheddar are great, try mozzarella for a gooey texture. You could also use pepper jack for a spicy kick. Mixing different cheeses can give a fun flavor mix. Experimenting with cheese can help you find your perfect combo!

Storage Info

How to Store Leftovers

You can store leftover white sauce chicken enchiladas in an airtight container. Let them cool first. Place them in the fridge for up to three days. Make sure to cover them well. This keeps them fresh and tasty.

Reheating Instructions

To reheat your enchiladas, you can use the oven or the microwave. If using the oven, preheat it to 350°F (175°C). Place the enchiladas in a baking dish. Cover with foil to keep them moist. Heat for about 15 minutes until warm. For the microwave, place a single enchilada on a plate. Heat for 1-2 minutes until hot.

Freezing Tips

If you want to freeze the enchiladas, wrap them tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. To eat them, thaw in the fridge overnight. Reheat in the oven or microwave until hot. This way, you can enjoy them later!

FAQs

Can I make white sauce chicken enchiladas ahead of time?

Yes, you can prepare white sauce chicken enchiladas ahead of time. Simply assemble them and cover tightly. Store in the fridge for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time. This method saves time and is great for busy days.

What other proteins can I use instead of chicken?

You can use many other proteins. Try shredded beef, turkey, or even tofu for a vegetarian option. Each protein offers a different flavor. Adjust the spices to match your choice. This makes the dish versatile and fun to create.

How spicy are these enchiladas with green chilies?

These enchiladas have a mild heat. Diced green chilies add flavor without overwhelming spice. If you prefer more heat, add jalapeños or use hotter chilies. Taste as you cook to find the right balance for your family.

Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas work well too. They add a nice texture and flavor. If using corn tortillas, warm them first to prevent breaking. This small step makes rolling easier and keeps your enchiladas intact.

What can I serve with white sauce chicken enchiladas?

Serve these enchiladas with a fresh salad or Mexican rice. Black beans or refried beans also pair nicely. For a bright touch, add guacamole or salsa on the side. These sides make your meal colorful and tasty.

You learned how to make white sauce chicken enchiladas. We covered ingredients, tools, and seasoning. The step-by-step guide helps you prepare and bake the enchiladas. Tips and tricks show how to avoid common mistakes and enhance flavor. Variations let you customize with different veggies, sauces, and cheeses. Finally, you know how to store and reheat leftovers.

Now, you can enjoy this dish your way. Making it can be fun and tast

To make white sauce chicken enchiladas, gather these items: - 2 cups cooked chicken, shredded - 1 cup sour cream - 1 cup cream of chicken soup - 1 cup shredded cheese (Monterey Jack or Cheddar) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon cumin - 8 small flour tortillas - 1 cup diced green chilies - 1 tablespoon olive oil - Salt and pepper to taste - 1/2 cup chopped cilantro (for garnish) You will need a few simple tools: - A large mixing bowl - A 9x13 inch baking dish - A small saucepan - A mixing spoon - Aluminum foil For the best flavor, use these seasonings: - Garlic powder adds a nice depth. - Onion powder gives a sweet taste. - Cumin adds warmth and earthiness. - Adjust salt and pepper to your liking. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This will get things ready for baking. In a big bowl, mix together the shredded chicken, sour cream, cream of chicken soup, and half of the cheese. Add in the garlic powder, onion powder, cumin, salt, and pepper. Stir well until everything is coated. This mix is the heart of your enchiladas. Take a tortilla and put a good spoonful of the chicken mix in the center. Roll it up tightly and place it seam side down in a greased 9x13 inch baking dish. Do this for all tortillas. Next, heat olive oil in a small pan over medium heat. Add the diced green chilies and sauté for about 2 minutes. Pour these chilies over the rolled enchiladas. Spread any leftover chicken mix on top, then sprinkle the rest of the shredded cheese over everything. Cover the baking dish with aluminum foil. Bake it in the preheated oven for 20 minutes. After this, take off the foil and bake for another 10 minutes. Look for the cheese to be bubbly and starting to brown. Once done, let the enchiladas cool for a few minutes. Garnish with chopped cilantro for a fresh touch. Enjoy your tasty creation! One common mistake is overfilling the tortillas. This can cause spills during baking. Keep the filling modest. Another mistake is not seasoning enough. Taste your mixture before rolling. If it lacks flavor, add more salt or spices. Lastly, don't skip cooling time after baking. This helps the cheese set and makes serving easier. To make a great white sauce, start with butter and flour. Melt butter in a pan, then stir in flour. Cook this mixture for a minute, then slowly add milk. Whisk constantly to avoid lumps. A pinch of salt and pepper enhances the flavor. Once thickened, mix in cheese for a creamy texture. Adjust the seasoning to your taste. Serve your enchiladas hot from the oven. A drizzle of sour cream adds a tasty touch. Sprinkle fresh cilantro on top for color. You can also add sliced jalapeños for extra flair. Try serving with a side of rice or beans for a complete meal. For a fun twist, add crushed tortilla chips on top for crunch. Pro Tips Use Rotisserie Chicken: For a quicker preparation, opt for store-bought rotisserie chicken. It adds flavor and saves you time on cooking and shredding. Customize the Heat: If you enjoy a bit of spice, consider adding jalapeños or using spicy green chilies to the filling for an extra kick. Make Ahead: Prepare the enchiladas a day in advance and refrigerate. Just bake them when you're ready to serve for a hassle-free meal. Experiment with Cheese: Feel free to mix different types of cheese like Pepper Jack for a spicier flavor, or add cream cheese for extra creaminess. {{image_2}} You can add many vegetables to your enchiladas. Peppers, spinach, or corn work great. These veggies add color and flavor. For extra crunch, try adding diced zucchini or mushrooms. Simply sauté them for a few minutes before mixing them with the chicken. This makes the dish even more tasty and healthy. While this recipe uses a creamy sauce, you can switch it up. Try a lighter sauce made with Greek yogurt or a mix of sour cream and milk. You could also make a cheese sauce for a richer taste. Blend cream cheese with milk and seasonings for a unique twist. Each sauce gives a new flavor to your dish. Cheese can change the whole feel of your enchiladas. While Monterey Jack and Cheddar are great, try mozzarella for a gooey texture. You could also use pepper jack for a spicy kick. Mixing different cheeses can give a fun flavor mix. Experimenting with cheese can help you find your perfect combo! You can store leftover white sauce chicken enchiladas in an airtight container. Let them cool first. Place them in the fridge for up to three days. Make sure to cover them well. This keeps them fresh and tasty. To reheat your enchiladas, you can use the oven or the microwave. If using the oven, preheat it to 350°F (175°C). Place the enchiladas in a baking dish. Cover with foil to keep them moist. Heat for about 15 minutes until warm. For the microwave, place a single enchilada on a plate. Heat for 1-2 minutes until hot. If you want to freeze the enchiladas, wrap them tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. To eat them, thaw in the fridge overnight. Reheat in the oven or microwave until hot. This way, you can enjoy them later! Yes, you can prepare white sauce chicken enchiladas ahead of time. Simply assemble them and cover tightly. Store in the fridge for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time. This method saves time and is great for busy days. You can use many other proteins. Try shredded beef, turkey, or even tofu for a vegetarian option. Each protein offers a different flavor. Adjust the spices to match your choice. This makes the dish versatile and fun to create. These enchiladas have a mild heat. Diced green chilies add flavor without overwhelming spice. If you prefer more heat, add jalapeños or use hotter chilies. Taste as you cook to find the right balance for your family. Yes, corn tortillas work well too. They add a nice texture and flavor. If using corn tortillas, warm them first to prevent breaking. This small step makes rolling easier and keeps your enchiladas intact. Serve these enchiladas with a fresh salad or Mexican rice. Black beans or refried beans also pair nicely. For a bright touch, add guacamole or salsa on the side. These sides make your meal colorful and tasty. You learned how to make white sauce chicken enchiladas. We covered ingredients, tools, and seasoning. The step-by-step guide helps you prepare and bake the enchiladas. Tips and tricks show how to avoid common mistakes and enhance flavor. Variations let you customize with different veggies, sauces, and cheeses. Finally, you know how to store and reheat leftovers. Now, you can enjoy this dish your way. Making it can be fun and tasty!

Creamy White Sauce Chicken Enchiladas

Delicious enchiladas filled with shredded chicken and a creamy sauce, topped with cheese and green chilies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup sour cream
  • 1 cup cream of chicken soup
  • 1 cup shredded cheese (Monterey Jack or Cheddar)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 8 small flour tortillas
  • 1 cup diced green chilies
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1/2 cup chopped cilantro (for garnish)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the shredded chicken, sour cream, cream of chicken soup, half of the shredded cheese, garlic powder, onion powder, cumin, salt, and pepper. Mix well until everything is evenly coated.
  • Take a tortilla and place a generous spoonful of the chicken mixture in the center. Roll it up tightly and place it seam side down in a greased 9x13 inch baking dish. Repeat with remaining tortillas.
  • In a small saucepan, heat olive oil over medium heat. Add diced green chilies and sauté for about 2 minutes until fragrant. Pour the sautéed chilies over the rolled enchiladas.
  • Spread any remaining chicken mixture over the enchiladas, and sprinkle the rest of the shredded cheese on top.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
  • Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and just beginning to brown.
  • Once done, let the enchiladas cool for a few minutes before garnishing with chopped cilantro.

Notes

Serve hot, drizzled with a dollop of sour cream and garnished with fresh cilantro for a colorful finish.
Keyword chicken, creamy sauce, enchiladas

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