Name: Delicious Chicken Enchiladas with White Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3-4 boneless skinless chicken breasts; 4 cloves fresh garlic; 8 flour tortillas; 1 cup heavy cream; 1 cup chicken broth; 1 cup shredded cheddar cheese; Fresh cilantro for garnish

There’s a certain joy that comes from pulling a bubbling casserole out of the oven, especially when it’s chicken enchiladas with white sauce. The aroma wafts through the house like an edible hug, warming hearts and bellies alike. Picture golden tortillas wrapped around tender chicken, all swimming in a rich, creamy sauce that beckons you to dig in.

My love affair with these enchiladas began during a chaotic family gathering. With kids running wild and adults asking “What’s for dinner?” I boldly declared my intention to whip up my famous dish. Little did I know that the combination of flavors would win over even the pickiest eaters, leaving everyone clamoring for seconds.

Why You'll Love This Recipe

This easy-to-follow recipe transforms simple ingredients into a comforting meal for any night of the week
The creamy white sauce adds a luxurious touch while being surprisingly simple to make
Visually appealing and drizzled with fresh cilantro, it’s as delightful to look at as it is to eat
Versatile enough for weeknight dinners or special occasions, these enchiladas will steal the show every time

I remember one particular evening when my brother took one bite and exclaimed he had never tasted anything better—my heart swelled as much as my cooking ego.

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Boneless Skinless Chicken Breasts: About 3-4 breasts work well; feel free to adjust based on your crowd size.
Fresh Garlic: Use firm cloves for maximum flavor; garlic is truly the heart of this dish.
Tortillas: Flour tortillas lend a softness that perfectly complements the filling; corn tortillas can be used if preferred.
Heavy Cream: For that luscious white sauce; don’t skimp here—it’s worth every calorie!
Chicken Broth: Adds depth to the sauce; opt for low-sodium if you’re watching your salt intake.
Cheddar Cheese: Shredded cheese gives those gooey melty layers we all crave; feel free to mix in some Monterey Jack too.
Cilantro: Fresh cilantro brightens up the dish; chop it finely for garnish right before serving.

For the Sauce:

Butter: Start your sauce off right by melting butter in a pan—it’s a classic base for any good recipe.
Flour: All-purpose flour thickens up your sauce beautifully; just be sure to whisk it well.
Lime Juice: A splash of lime juice brings brightness to balance out the creaminess—don’t skip this step!
Cumin and Chili Powder: Just a pinch adds warmth and a hint of spice without overwhelming flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat your oven to 375°F (190°C). Grease your favorite baking dish with nonstick spray or olive oil so nothing sticks later on.

Cook your boneless skinless chicken breasts in boiling salted water until fully cooked—about 15-20 minutes should do it. Once done, shred the chicken using two forks while it’s still warm; it makes shredding so much easier!

In a large skillet over medium heat, melt butter until foamy. Add minced garlic and sauté until fragrant—about 30 seconds should suffice before adding flour.

Sprinkle flour into melted butter while whisking continuously until smooth—a lovely roux starts forming! Gradually pour in heavy cream and chicken broth while whisking until thickened—the aroma will be heavenly.

Stir in lime juice along with cumin and chili powder for that extra kick. Now it’s time to assemble! Spread some of that glorious white sauce at the bottom of your greased baking dish.

Take each tortilla and fill it generously with shredded chicken before rolling them up tightly like burritos. Place them seam-side down on top of your waiting sauce in the dish.

Once all tortillas are snugly placed side by side, pour remaining white sauce over them liberally—don’t hold back! Sprinkle shredded cheese generously atop everything because cheese is life!

Cover loosely with aluminum foil and bake for about 20 minutes until heated through. Remove foil and bake another 10 minutes until bubbly and golden brown on top—your kitchen will smell divine!

Let cool slightly before garnishing with chopped cilantro—and voilà! Your delicious creation is ready to impress friends and family alike—all without losing your sanity in the kitchen.

Enjoy every cheesy bite of these chicken enchiladas with white sauce—they’re bound to become a household favorite faster than you can say “seconds!”

You Must Know

This chicken enchiladas with white sauce recipe is a delightful blend of flavors
The creamy white sauce complements the tender chicken, making it a crowd-pleaser
The aroma of spices and baked cheese will have everyone rushing to the table

Perfecting the Cooking Process

Start by cooking the chicken thoroughly before shredding it. Prepare your white sauce while the tortillas warm up, ensuring everything is ready for assembly.

Serving and storing

Add Your Touch

Feel free to swap out chicken for shredded beef or add black beans for extra flavor and texture. Experimenting can lead to exciting new versions!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through for best results.

Chef's Helpful Tips

Use cooked rotisserie chicken to save time without sacrificing flavor
When rolling tortillas, warm them slightly to prevent tearing
A sprinkle of fresh cilantro before serving adds vibrant color and freshness

Cooking these chicken enchiladas with white sauce always brings back memories of family gatherings where laughter and deliciousness filled the air.

FAQs

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well but may break easier; be sure to warm them first.

What can I substitute for sour cream?

Greek yogurt is a great alternative that keeps it creamy and adds protein.

How do I make my sauce thicker?

To thicken your white sauce, simmer it longer or add a bit more flour during preparation.