Chicken Enchiladas With White Sauce
Craving something comforting and delicious? These chicken enchiladas with white sauce are the answer! Tender chicken, wrapped in soft tortillas and smothered in a creamy white sauce, create a dish that’s perfect for any occasion. Whether it’s a family gathering or a cozy night in, this recipe is sure to impress. Get ready to savor every bite!
Ingredients
- 2 cups cooked shredded chicken
- 8 small flour tortillas
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced green chilies
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped green onions for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 15 minutes, and cooking time is around 25 minutes.
Nutritional Value
Each serving (1 enchilada) contains approximately 350 calories, 18g of fat, 30g of carbohydrates, and 20g of protein. This is for one person.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, diced green chilies, garlic powder, onion powder, salt, and pepper.
- In another bowl, mix sour cream and cream of chicken soup until smooth.
- Spread a thin layer of the white sauce mixture on the bottom of a baking dish.
- Take a tortilla, fill it with the chicken mixture, and roll it up tightly.
- Place the rolled tortilla seam-side down in the baking dish.
- Repeat with the remaining tortillas.
- Pour the remaining white sauce over the top of the enchiladas.
- Sprinkle shredded cheese over the sauce.
- Bake in the preheated oven for 25 minutes, or until bubbly and golden.
Alternative Ingredients
If you’re looking for alternatives, you can use corn tortillas instead of flour for a gluten-free option. Additionally, grilled chicken or rotisserie chicken can be substituted for the cooked shredded chicken to save time.
Serving and Pairings
These enchiladas pair wonderfully with a fresh green salad, Spanish rice, or refried beans. A dollop of guacamole or pico de gallo adds an extra kick!
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 15 minutes. You can freeze the uncooked enchiladas for up to 3 months; just add extra cooking time if baking from frozen.
Cooking Mistakes
- Overfilling the tortillas can cause them to burst.
- Not preheating the oven properly may result in uneven cooking.
- Using low-quality tortillas can affect texture.
- Skipping the layer of sauce at the bottom can lead to sticking.
- Not letting the dish rest after baking can make it difficult to serve.
Helpful Tips
- Warm the tortillas slightly before filling to make them more pliable.
- Experiment with different cheeses for varied flavors.
- Top with fresh herbs for added freshness.
- Use leftover chicken or turkey to save time.
FAQs
Can I use other types of meat in enchiladas?
Yes, you can substitute cooked beef, pork, or even beans for a vegetarian option. Just adjust seasoning accordingly.
What can I serve with chicken enchiladas?
These enchiladas pair well with rice, beans, or a fresh salad. You can also add toppings like avocado or sour cream.
Can I make enchiladas ahead of time?
Absolutely! Assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking.
How do I prevent my enchiladas from getting soggy?
Ensure you don’t soak the tortillas in the sauce for too long before baking, and use a good balance of sauce to filling.
What type of cheese is best for enchiladas?
Monterey Jack cheese is a great choice for its melting properties, but you can also use cheddar or a Mexican blend.
Conclusion
Chicken enchiladas with white sauce are a delightful dish that combines rich flavors and comforting textures. Perfect for any meal, this recipe is sure to become a family favorite. Enjoy the creamy goodness wrapped in soft tortillas, and don’t forget to experiment with your favorite toppings!
Chicken Enchiladas With White Sauce
Ingredients
- 2 cups cooked shredded chicken
- 8 small flour tortillas
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced green chilies
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine shredded chicken, diced green chilies, garlic powder, onion powder, salt, and pepper.
- In another bowl, mix sour cream and cream of chicken soup until smooth.
- Spread a thin layer of the white sauce mixture on the bottom of a baking dish.
- Take a tortilla, fill it with the chicken mixture, and roll it up tightly.
- Place the rolled tortilla seam-side down in the baking dish.
- Repeat with the remaining tortillas.
- Pour the remaining white sauce over the top of the enchiladas.
- Sprinkle shredded cheese over the sauce.
- Bake in the preheated oven for 25 minutes, or until bubbly and golden.
