why make this recipe
Chicken Enchiladas with White Sauce are a delicious and comforting dish that can please any crowd. They are easy to prepare and perfect for both family dinners and gatherings with friends. The combination of tender chicken, creamy sauce, and melted cheese wrapped in soft tortillas creates a mouthwatering experience that is hard to resist. This recipe offers a tasty twist on traditional enchiladas, and it’s a great way to enjoy a homemade meal without too much fuss.
how to make Chicken Enchiladas with White Sauce
Ingredients:
- 3-4 boneless, skinless chicken breasts
- 2 cloves fresh garlic
- 1 medium onion
- Flour tortillas
- 1 cup shredded cheddar cheese (or mix with Monterey Jack)
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- Fresh cilantro (optional)
Directions:
- Preheat the oven to 375°F (190°C) and grease a large baking dish.
- Boil chicken breasts in water for 15-20 minutes until cooked, then shred them.
- Sauté chopped onions and minced garlic in olive oil until soft and fragrant.
- In a saucepan, heat heavy cream and chicken broth over medium heat, stirring in shredded cheese until melted. Season with salt and pepper to taste.
- Spread some white sauce in the baking dish; fill tortillas with shredded chicken, roll them up, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas, sprinkle cheese on top, and bake for 25-30 minutes until golden brown.
how to serve Chicken Enchiladas with White Sauce
Serve the Chicken Enchiladas hot from the oven with a garnish of fresh cilantro if desired. They pair well with sides like rice, beans, or a crisp salad. You can also offer salsa or sour cream on the side for added flavor.
how to store Chicken Enchiladas with White Sauce
To store leftover Chicken Enchiladas, let them cool completely, then cover them tightly with plastic wrap or aluminum foil. You can keep them in the refrigerator for up to 3-4 days. For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. When ready to eat, reheat in the oven until warmed through.
tips to make Chicken Enchiladas with White Sauce
- Use rotisserie chicken to save time. Just shred it and mix it with the sautéed onions and garlic.
- Experiment with different cheeses for a unique flavor; try adding pepper jack for a little heat.
- If you want a bit of spice, consider adding diced green chilies to the chicken filling or mixing some hot sauce into the cream sauce.
variation
For a vegetarian version, swap out the chicken for black beans or grilled vegetables. You can use the same white sauce, making it a hearty meal that everyone can enjoy.
FAQs
1. Can I make Chicken Enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance and store them in the refrigerator before baking them.
2. Can I freeze Chicken Enchiladas?
Absolutely! After assembling, wrap them tightly and freeze. Bake from frozen, adding a few extra minutes to the cooking time.
3. What can I serve with Chicken Enchiladas?
You can serve them with rice, beans, guacamole, or a side salad for a complete meal.
Chicken Enchiladas with White Sauce
Ingredients
For the filling
- 3-4 pieces boneless, skinless chicken breasts Cooked and shredded
- 2 cloves fresh garlic Minced
- 1 medium onion Chopped
- 8 pieces Flour tortillas
For the sauce
- 1 cup shredded cheddar cheese Or mix with Monterey Jack
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- Fresh cilantro Optional for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a large baking dish.
- Boil chicken breasts in water for 15-20 minutes until cooked, then shred them.
- Sauté chopped onions and minced garlic in olive oil until soft and fragrant.
Making the Sauce
- In a saucepan, heat heavy cream and chicken broth over medium heat, stirring in shredded cheese until melted. Season with salt and pepper to taste.
Assembly and Baking
- Spread some white sauce in the baking dish; fill tortillas with shredded chicken, roll them up, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas, sprinkle cheese on top, and bake for 25-30 minutes until golden brown.