Creamy Chicken Enchiladas with White Sauce
Enchiladas have long been a beloved staple in Tex-Mex and Mexican cuisine, and for good reason. The combination of tender, flavorful fillings wrapped in warm tortillas and smothered in a savory sauce is simply irresistible. But what if we told you there’s an even creamier, more indulgent version of this classic dish? Introducing our Creamy Chicken Enchiladas with White Sauce – a dish that’s sure to become a new family favorite.
These enchiladas are the epitome of comfort food, with a creamy white sauce that envelops the shredded chicken filling, creating a luxurious texture and flavor that will have your taste buds dancing. Whether you’re serving them for a cozy weeknight dinner or hosting a lively Cinco de Mayo celebration, these enchiladas are sure to impress.
❤️ Why You’ll Love This Recipe ❓
What sets these Creamy Chicken Enchiladas apart is the rich and velvety white sauce that coats each bite. This sauce is made with a roux-based béchamel, giving it a silky-smooth texture that perfectly complements the tender shredded chicken. The combination of the creamy sauce and the slightly crisp edges of the tortillas creates a delightful contrast in both flavor and texture.
But the best part? This recipe is surprisingly easy to prepare, making it an excellent choice for busy weeknights or last-minute gatherings. With just a few simple ingredients and a straightforward preparation method, you can have a restaurant-quality dish on the table in no time. And the best part? This recipe can be easily adapted to accommodate dietary restrictions or preferences, ensuring that everyone can indulge in the deliciousness.
🛒 What You Need to Prepare Creamy Chicken Enchiladas ❓
• 8 flour tortillas (8-inch size)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup chicken broth
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
The beauty of this Creamy Chicken Enchiladas recipe is that most ingredients are pantry or freezer staples. The combination of shredded chicken, creamy white sauce, and melted cheese creates the Tex-Mex-inspired flavor profile that has made enchilada recipes perennially popular.
📝 How to Make Creamy Chicken Enchiladas Step-by-Step ❓
• Step 2: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes, stirring constantly, until the mixture is golden and slightly thickened.
• Step 3: Gradually pour in the milk and chicken broth, whisking continuously to prevent lumps from forming. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce has thickened to a creamy consistency.
• Step 4: Remove the sauce from heat and stir in the garlic powder, onion powder, cumin, and a pinch of salt and pepper to taste.
• Step 5: Place the shredded chicken in a large bowl and pour 1/2 cup of the white sauce over the top, stirring to combine.
• Step 6: Spread 1/4 cup of the remaining white sauce in the bottom of the prepared baking dish.
• Step 7: Spoon approximately 1/4 cup of the chicken mixture onto the center of each tortilla. Tightly roll up the tortillas and place them seam-side down in the baking dish.
• Step 8: Pour the remaining white sauce evenly over the rolled enchiladas, making sure to cover them completely.
• Step 9: Sprinkle the Monterey Jack and cheddar cheeses over the top of the enchiladas.
• Step 10: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
• Step 11: Remove the enchiladas from the oven and let them cool for 5 minutes before serving.
⏱️ Timing Overview
• Cooking time: 20-25 minutes
• Total time: 45-50 minutes
Compared to traditional beef enchiladas which can take up to an hour to prepare, this Creamy Chicken Enchiladas recipe saves you around 15 minutes of your cooking time while delivering a similar level of indulgence and flavor.
👩🏻⚕️ Nutritional Information
Per serving (based on 8 servings):
• Protein: 27g
• Carbohydrates: 36g
• Fat: 24g
• Fiber: 2g
• Sodium: 778mg
These Creamy Chicken Enchiladas provide approximately 54% of your daily protein requirements and 31% of your daily carbohydrate needs, making them a satisfying and nutritionally valuable meal.
🔄 Healthier Alternatives for the Recipe
• Lower-carb version: Substitute corn tortillas for the flour tortillas to reduce the carbohydrate count.
• Dairy-free adaptation: Replace the milk and cheese with non-dairy alternatives, such as unsweetened almond milk and vegan cheese.
• Added protein: Increase the amount of shredded chicken or add a drained and rinsed can of black beans to boost the protein content.
• Boost vegetables: Sauté onions, bell peppers, and/or spinach to incorporate more vegetables into the filling.
These modifications can reduce calories by up to 15% or adapt the recipe for specific dietary needs without compromising the fundamental flavor profile of the Creamy Chicken Enchiladas.
🍽️ Serving Suggestions
• Pair with a crisp green salad or a simple tomato and avocado salad for a complete meal.
• Complement the enchiladas with a refreshing lime-infused agua fresca or a classic margarita.
• For a family-style gathering, serve the enchiladas on a platter alongside refried beans, guacamole, and pico de gallo.
• Create a Mexican-inspired brunch spread by serving the enchiladas alongside scrambled eggs, breakfast potatoes, and fresh fruit.
❌ Common Mistakes to Avoid
• Skipping the roux: The roux-based béchamel sauce is essential for achieving the creamy, velvety texture of the white sauce. Skipping this step can result in a thin, watery sauce.
• Undercooking the sauce: Make sure to cook the white sauce until it has thickened to the desired consistency, as an undercooked sauce can lead to a runny, unappealing final dish.
• Overbaking the enchiladas: Keep a close eye on the enchiladas while they’re in the oven to prevent the tortillas from becoming dry or the cheese from burning.
• Forgetting to let them rest: Allow the enchiladas to cool for a few minutes before serving to ensure the filling and sauce have set properly.
🧊 Storing Tips for the Recipe
These Creamy Chicken Enchiladas retain their quality remarkably well:
• Freezing unbaked: Assemble the enchiladas in the baking dish, cover tightly with plastic wrap and aluminum foil, and freeze for up to 2-3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
• Freezing baked: Allow the baked enchiladas to cool completely, then wrap individual servings in aluminum foil or plastic wrap and freeze for up to 2-3 months. To reheat, remove the wrapping and bake at 350°F (175°C) for 20-25 minutes, or until heated through.
• Reheating: For best results, reheat the enchiladas in the oven at 350°F (175°C) for 15-20 minutes, or until heated through and the cheese is melted. You can also reheat individual servings in the microwave, but be mindful of the sauce consistency.
❓ FAQs
Can I make these enchiladas ahead of time?
Absolutely! The enchiladas can be assembled and stored unbaked in the freezer for up to 2-3 months. When ready to serve, simply thaw the dish in the refrigerator overnight and bake as directed. This makes them an excellent choice for meal prepping or hosting a crowd.
Can I substitute the chicken for another protein?
Yes, you can definitely use other proteins in this recipe. Ground turkey or beef would work well, or you could opt for a vegetarian filling made with sautéed vegetables, beans, or tofu. Just be sure to adjust the seasoning and cooking time as needed to accommodate the different filling.
Is there a dairy-free version of this recipe?
Yes, you can easily make these enchiladas dairy-free by using non-dairy milk, such as unsweetened almond or cashew milk, and vegan cheese alternatives. Be sure to check the labels to find products that are suitable for your dietary needs.
Why is my white sauce too thin?
If your white sauce is coming out too thin, it’s likely that you didn’t cook the roux for long enough or didn’t allow the sauce to simmer and thicken properly. Make sure to cook the roux for 2-3 minutes until it’s golden and slightly thickened, and then let the sauce simmer for 5-7 minutes, stirring frequently, until it reaches the desired consistency.
Can I add extra vegetables to the filling?
Absolutely! You can easily customize the filling by adding sautéed onions, bell peppers, spinach, or even diced tomatoes. Just be sure not to overstuff the tortillas, as this can make them difficult to roll. Start with a smaller amount of extra vegetables and adjust the quantity as needed.
Conclusion
These Creamy Chicken Enchiladas with White Sauce represent the perfect balance of convenience, flavor, and presentation. Whether you’re serving them as a cozy family dinner or a showstopping centerpiece for a Cinco de Mayo celebration, they’re sure to impress with their rich, velvety texture and irresistible Tex-Mex flavor profile. The versatility of this recipe allows for countless variations to suit your taste preferences and dietary needs.
With simple ingredients and straightforward preparation, these Creamy Chicken Enchiladas demonstrate that sophisticated flavors don’t require complicated techniques – just quality ingredients and a little bit of care in the assembly. So gather your loved ones, fire up the oven, and get ready to indulge in a truly exceptional take on a classic comfort food dish.
