Chicken Enchiladas White Sauce: Creamy Comfort Food Recipe

Chicken Enchiladas White Sauce: Prepare to be amazed by this creamy, comforting twist on a classic Mexican favorite! Forget everything you thought you knew about enchiladas because this recipe is about to redefine your definition of delicious. Imagine tender, shredded chicken nestled in warm tortillas, smothered in a luscious, velvety white sauce that’s bursting with flavor.

While enchiladas traditionally boast a vibrant red chili sauce, this white sauce variation offers a delightful departure, perfect for those who prefer a milder, creamier profile. Some believe this style of enchilada gained popularity in regions of Mexico influenced by European cuisine, offering a unique fusion of flavors. Regardless of its exact origins, one thing is certain: Chicken Enchiladas White Sauce are a guaranteed crowd-pleaser.

What makes this dish so irresistible? It’s the perfect balance of textures – the soft tortillas, the juicy chicken, and the smooth, rich sauce. The taste is simply divine – savory chicken complemented by the creamy, slightly tangy white sauce. Plus, it’s surprisingly easy to make! Whether you’re looking for a comforting weeknight dinner or a dish to impress your guests, these enchiladas are sure to be a hit. So, grab your ingredients and let’s get cooking!

this Recipe

Ingredients:

• For the Chicken Filling:
• 2 lbs boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 cup chicken broth
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• For the White Sauce (Sour Cream Sauce):
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 4 cups milk
• 1 cup sour cream
• 1 cup shredded Monterey Jack cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• For Assembly:
• 12 corn tortillas
• 2 cups shredded Monterey Jack cheese (for topping)
• Optional toppings: chopped green onions, diced tomatoes, black olives, avocado slices

Preparing the Chicken Filling:

1. Cook the Chicken: You have a couple of options here. You can either poach the chicken breasts in simmering water until cooked through (about 15-20 minutes), or you can bake them at 375°F (190°C) for about 25-30 minutes. Another quick method is to use an Instant Pot. Add the chicken breasts and 1 cup of chicken broth to the Instant Pot, cook on high pressure for 8 minutes, and then let the pressure release naturally for 10 minutes before releasing the remaining pressure manually. Once cooked, shred the chicken using two forks.
2. Sauté the Aromatics: While the chicken is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Add Spices and Chicken: Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using) to the skillet with the onions and garlic. Cook for about 30 seconds, stirring constantly, until the spices are fragrant. This will really bloom the flavors!
4. Combine and Simmer: Add the shredded chicken to the skillet with the spices and onions. Pour in the chicken broth and stir well to combine. Bring the mixture to a simmer and cook for about 5-10 minutes, allowing the flavors to meld together and the chicken to absorb the broth. This step is crucial for a flavorful filling.
5. Finish the Filling: Remove the skillet from the heat and stir in the chopped cilantro. Season with salt and pepper to taste. Set aside while you prepare the white sauce. Taste and adjust seasonings as needed. Sometimes a little extra cumin or chili powder can really make a difference!

Making the White Sauce (Sour Cream Sauce):

1. Make a Roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture forms a smooth paste. This is called a roux, and it’s the base of our creamy white sauce. Be sure to cook it long enough to get rid of the raw flour taste, but don’t let it brown too much.
2. Add Milk Gradually: Slowly pour in the milk, whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth and creamy. It’s important to add the milk gradually to avoid lumps. If you do get lumps, you can try using an immersion blender to smooth them out.
3. Simmer and Thicken: Bring the sauce to a simmer over medium heat, stirring occasionally. Reduce the heat to low and continue to simmer for about 5-7 minutes, or until the sauce has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
4. Incorporate Cheese and Sour Cream: Remove the saucepan from the heat and stir in the shredded Monterey Jack cheese until it is melted and smooth. Then, stir in the sour cream, garlic powder, and onion powder. Season with salt and pepper to taste. Be sure to taste and adjust the seasonings as needed. Sometimes a little extra garlic powder can really enhance the flavor.
5. Keep Warm: Keep the white sauce warm while you assemble the enchiladas. If it starts to thicken too much, you can add a splash of milk to thin it out.

Assembling the Chicken Enchiladas:

1. Warm the Tortillas: This step is crucial to prevent the tortillas from cracking when you roll them. You can warm the tortillas in a dry skillet over medium heat for a few seconds per side, or you can wrap them in a damp paper towel and microwave them for about 30-60 seconds. Another option is to steam them in a steamer basket for a few minutes.
2. Fill the Tortillas: Lay a warmed tortilla on a flat surface. Spoon about 1/4 cup of the chicken filling down the center of the tortilla.
3. Roll the Enchiladas: Roll the tortilla tightly around the filling and place it seam-side down in a greased 9×13 inch baking dish. Repeat with the remaining tortillas and filling.
4. Pour the Sauce: Pour the white sauce evenly over the enchiladas, making sure to cover them completely.
5. Add Cheese: Sprinkle the remaining shredded Monterey Jack cheese over the top of the enchiladas.

Baking the Enchiladas:

1. Bake: Preheat your oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
2. Broil (Optional): For a more golden-brown and bubbly cheese topping, you can broil the enchiladas for the last 1-2 minutes of baking, keeping a close eye on them to prevent burning.
3. Rest: Remove the enchiladas from the oven and let them rest for a few minutes before serving. This will allow the sauce to thicken slightly and make them easier to serve.
4. Serve: Garnish with your favorite toppings, such as chopped green onions, diced tomatoes, black olives, and avocado slices. Serve immediately and enjoy!

Conclusion:

This isn’t just another enchilada recipe; it’s a gateway to a weeknight dinner revolution! The creamy, dreamy white sauce elevates these Chicken Enchiladas with White Sauce to a whole new level of comfort food. Trust me, the combination of tender chicken, melty cheese, and that luscious sauce is simply irresistible. You absolutely have to try this.

Why is this a must-try? Because it’s easy enough for a weeknight, impressive enough for company, and customizable to your heart’s content. It’s the kind of dish that becomes a family favorite, requested again and again. The white sauce, in particular, is the star. It’s rich without being heavy, flavorful without being overpowering, and it perfectly complements the savory chicken and cheese filling. Plus, it’s a welcome change from the usual red sauce enchiladas, offering a delightful twist on a classic.

But the best part? It’s incredibly versatile! Feel free to experiment with different fillings. Shredded pork or ground beef would work beautifully. Vegetarian? Load them up with black beans, corn, and your favorite veggies. You could even add a touch of spice with some diced jalapeños or a dash of cayenne pepper to the white sauce.

Serving suggestions? A simple side salad with a light vinaigrette is the perfect accompaniment. Or, for a more substantial meal, serve them with some Mexican rice and refried beans. A dollop of sour cream or guacamole on top adds a cool and creamy finish. And don’t forget the cilantro! A sprinkle of fresh cilantro brightens up the flavors and adds a pop of color.

Looking for variations? Consider using different types of cheese. Monterey Jack, pepper jack, or even a blend of Mexican cheeses would all be delicious. You could also add some chopped onions or bell peppers to the chicken filling for extra flavor and texture. For a richer sauce, try using heavy cream instead of milk. Just be sure to adjust the cooking time accordingly.

I’m so confident that you’ll love this recipe, and I can’t wait to hear what you think! Seriously, this Chicken Enchiladas with White Sauce recipe is a game-changer. It’s the perfect blend of comfort, flavor, and ease, making it a winner in my book.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience enchilada perfection. I promise, you won’t be disappointed.

Once you’ve tried it, please come back and share your experience! I’d love to hear about any variations you tried, what you served it with, and most importantly, what you thought of the taste. Did your family love it? Did you make any substitutions? Your feedback is invaluable and helps other readers discover new and exciting ways to enjoy this recipe. Post your comments and photos below – let’s create a community of enchilada enthusiasts! Happy cooking!