Chicken Enchiladas With White Sauce

Name: Chicken Enchiladas With White Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 cups cooked shredded chicken; 8 corn tortillas; 2 cups white sauce; 1 cup shredded cheese; 1/2 cup diced onions; 1/2 cup sour cream; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon cumin; Fresh cilantro for garnish

If you’re looking for a comforting and flavorful dish, chicken enchiladas with white sauce are the perfect choice. This recipe combines tender shredded chicken, creamy white sauce, and soft tortillas for a dish that is both satisfying and delicious. Perfect for any occasion, these enchiladas will have everyone asking for seconds!

Ingredients

– 2 cups cooked shredded chicken
– 8 corn tortillas
– 2 cups white sauce (creamy)
– 1 cup shredded cheese (cheddar or Monterey Jack)
– 1/2 cup diced onions
– 1/2 cup sour cream
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– 1 teaspoon cumin
– Fresh cilantro for garnish

Servings and Cooking Time

This recipe makes 4 servings. Preparation time is approximately 20 minutes, and cooking time is around 30 minutes.

Nutritional Value

Each serving (1 enchilada) contains approximately:
– Calories: 350
– Protein: 25g
– Carbohydrates: 30g
– Fat: 15g
This nutritional information is based on a single serving.

Step-by-Step Cooking Process

Preheat the oven to 350°F (175°C).
In a skillet, heat olive oil over medium heat.
Add diced onions and sauté until translucent.
Stir in the shredded chicken, garlic powder, cumin, and half of the white sauce.
Warm the tortillas in a separate pan until pliable.
Fill each tortilla with the chicken mixture, roll tightly, and place in a baking dish.
Pour the remaining white sauce over the rolled tortillas.
Sprinkle shredded cheese on top.
Bake in the preheated oven for 20 minutes or until bubbly.
Garnish with sour cream and cilantro before serving.

Alternative Ingredients

You can easily substitute the chicken with shredded beef or sautéed vegetables for a vegetarian option. Additionally, swap out the white sauce for a green sauce for a different flavor profile.

Serving and Pairings

These enchiladas pair wonderfully with a fresh side salad, Mexican rice, or refried beans. You can also serve them with guacamole and pico de gallo for added flavor.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F until warmed through. This dish can be frozen, but it’s best to freeze before baking.

Cooking Mistakes

Overcooking the chicken can make it dry.
Using cold tortillas can lead to tearing.
Not warming the white sauce before pouring can affect consistency.
Skipping the garnish can make the dish less appealing.
Not covering the dish while baking can dry it out.

Helpful Tips

Use homemade white sauce for the best flavor.
Experiment with different cheeses for variety.
Add jalapeños for a spicy kick.
Let the enchiladas rest for a few minutes after baking for easier serving.

FAQs

Can I make chicken enchiladas ahead of time?

Yes, you can prepare the enchiladas and cover them tightly before baking. Refrigerate for up to 24 hours, then bake as directed.

What can I use instead of white sauce?

You can use green enchilada sauce or a homemade salsa verde for a different flavor and texture profile.

Are chicken enchiladas gluten-free?

They can be gluten-free if you use gluten-free tortillas and ensure the white sauce is made without flour.

How do I make the white sauce?

To make white sauce, melt butter, whisk in flour, slowly add milk, and stir until thickened. Season as desired.

Can I freeze the enchiladas?

Yes, but it’s best to freeze before baking. Wrap tightly and store in the freezer for up to 2 months.

Conclusion

Chicken enchiladas with white sauce are a delightful dish that combines savory flavors and creamy texture. Easy to prepare and perfect for gatherings, this recipe is sure to become a family favorite. Enjoy your cooking adventure!