Why make this recipe
Chicken Enchiladas with White Sauce are a delicious and comforting dish that is perfect for any occasion. They are easy to make, satisfying, and can be customized to suit your taste. This recipe combines tender chicken with a creamy white sauce, making each bite rich and flavorful. It’s a great way to use leftover chicken and can be on your table in under an hour. Plus, it’s a crowd-pleaser!
How to make Chicken Enchiladas with White Sauce
Ingredients:
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or a blend)
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish
Directions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, garlic powder, onion powder, cumin, salt, and pepper.
- In a separate bowl, mix the cream of chicken soup, sour cream, and chicken broth to create the white sauce.
- Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam side down in a greased baking dish.
- Repeat until all tortillas are filled.
- Pour the white sauce over the rolled enchiladas and top with shredded cheese.
- Bake for 20-25 minutes or until bubbly and golden.
- Garnish with chopped cilantro before serving.
How to serve Chicken Enchiladas with White Sauce
Serve these enchiladas hot from the oven. You can add a dollop of sour cream on top, some additional chopped cilantro, and maybe a side of rice or beans. These make a fantastic main dish for any gathering or family dinner.
How to store Chicken Enchiladas with White Sauce
To store leftovers, let the enchiladas cool completely and then cover them tightly with plastic wrap or aluminum foil. You can keep them in the refrigerator for up to 3 days. If you want to store them longer, consider freezing them. Just make sure to wrap them well to avoid freezer burn. They can last up to 3 months in the freezer.
Tips to make Chicken Enchiladas with White Sauce
- Use leftover rotisserie chicken for even quicker prep.
- Feel free to customize the fillings. You can add black beans, corn, or even some diced peppers.
- To make it spicier, add some diced jalapeños to the chicken mixture or use a spicy cheese blend.
Variation
You can switch things up by using different proteins like shredded beef or even black beans for a vegetarian option. Additionally, try using blue corn tortillas for a fun twist in flavor and color.
FAQs
Q: Can I make these enchiladas ahead of time?
A: Yes! You can assemble the enchiladas and place them in the baking dish. Cover and refrigerate for up to 24 hours before baking.
Q: Can I use flour tortillas instead of corn?
A: Yes! Flour tortillas can be used, but they will alter the flavor and texture slightly.
Q: Is there a gluten-free option for this recipe?
A: Absolutely! Just make sure to use gluten-free tortillas and check the labels on the cream of chicken soup and sour cream.
Enjoy making and sharing these tasty Chicken Enchiladas with White Sauce!
Chicken Enchiladas with White Sauce
Ingredients
Enchilada Filling
- 2 cups cooked shredded chicken Use leftover rotisserie chicken for quicker prep.
- 8 pieces corn tortillas Can substitute with flour tortillas.
- 1 teaspoon garlic powder Adjust according to taste.
- 1 teaspoon onion powder Adjust according to taste.
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish Add before serving.
White Sauce
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup chicken broth
- 2 cups shredded cheese (cheddar or a blend)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, garlic powder, onion powder, cumin, salt, and pepper.
- In a separate bowl, mix the cream of chicken soup, sour cream, and chicken broth to create the white sauce.
- Take a tortilla, fill it with the chicken mixture, roll it up, and place it seam side down in a greased baking dish.
- Repeat until all tortillas are filled.
Baking
- Pour the white sauce over the rolled enchiladas and top with shredded cheese.
- Bake for 20-25 minutes or until bubbly and golden.
- Garnish with chopped cilantro before serving.