Name: Devour 10 Best Chicken Enchiladas with White Sauce Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 pound cooked chicken, shredded; 10 corn tortillas; 2 cups shredded Monterey Jack cheese; 1/2 cup chopped onion; 1/4 cup chopped cilantro; 1 (10.75 ounce) can condensed cream of chicken soup; 1 cup sour cream; 1/2 cup milk; 1 (4 ounce) can chopped green chilies; 1 teaspoon garlic powder; 1/2 teaspoon cumin; Salt and pepper to taste

Best Chicken Enchiladas with White Sauce Recipe

Jump to Recipe

Okay, picture this: It’s Friday night, everyone’s tired, and you need something *amazing* for dinner. Forget takeout! That’s where my Best Chicken Enchiladas with White Sauce Recipe comes in. Seriously, these are a game-changer. There’s just something about warm, cheesy enchiladas smothered in a creamy, dreamy white sauce that makes everyone happy, you know?

I’ve been making these for years, tweaking the recipe until it’s *just* right. My kids practically inhale them, and even my picky husband asks for seconds (and he’s not usually an enchilada kinda guy!). The white sauce is the real star – it’s so rich and flavorful, you’ll want to put it on everything. Trust me; this Best Chicken Enchiladas with White Sauce Recipe is about to become a family favorite at your house, too!

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Why You’ll Love This Best Chicken Enchiladas with White Sauce Recipe

Quick and Easy Dinner

Seriously, who has hours to spend cooking on a busy weeknight? Not me! This recipe is ready in under an hour. You can even prep some of the ingredients ahead of time to make it even faster. Boom! Dinner is served!

Creamy and Delicious White Sauce

Okay, this white sauce… it’s the *bomb*. It’s rich, it’s creamy, it’s got just the right amount of spice from the green chilies. It’s not too heavy, either. It’s seriously addictive, and it makes these enchiladas totally irresistible.

Perfect for Weeknights or Gatherings

Whether it’s a Tuesday night or you’re having friends over for the weekend, these enchiladas are always a hit. They’re easy enough for a weeknight meal, but they’re also fancy enough to impress your guests. Total win-win!

Family-Friendly Meal

Let’s face it: finding something that everyone in the family will eat can be a challenge. But these enchiladas? Total crowd-pleaser! Even the picky eaters will gobble them up. My kids ask for them all the time!

Ingredients for the Best Chicken Enchiladas with White Sauce Recipe

Chicken Filling Ingredients

Alright, let’s gather our goodies! For the chicken filling, you’ll need about 1 pound of cooked and shredded chicken. Rotisserie chicken from the store works great! Then grab 2 cups of shredded Monterey Jack cheese – because cheese makes everything better, right? You’ll also want 1/2 cup of chopped onion and 1/4 cup of chopped cilantro. Fresh cilantro is the *only* way to go, trust me!

White Sauce Ingredients

Now, for that dreamy white sauce! You’ll need 1 (10.75 ounce) can of condensed cream of chicken soup – don’t skimp! Then, 1 cup of sour cream, the regular kind. Next up, 1/2 cup of milk. Oh, and don’t forget 1 (4 ounce) can of chopped green chilies. These add a kick! Finally, 1 teaspoon of garlic powder, 1/2 teaspoon of cumin, and salt and pepper to taste. Simple, but oh-so-flavorful!

Other Essential Ingredients

Last but not least, you’ll need 10 corn tortillas. Yep, just plain ol’ corn tortillas. I find that corn tortillas give the best flavor and texture, but flour tortillas can work in a pinch. Just make sure you warm ’em up before you start rolling!

How to Make the Best Chicken Enchiladas with White Sauce Recipe: Step-by-Step Instructions

Preparing the Chicken Filling

First things first, let’s get that filling ready! In a good-sized bowl, just toss together your cooked chicken, Monterey Jack cheese, onion, and cilantro. Make sure everything’s nicely mixed. You want every bite to be packed with flavor, right?

Making the White Sauce

Now for the magic! Grab another bowl – a clean one, of course! – and whisk together the cream of chicken soup, sour cream, milk, green chilies, garlic powder, cumin, salt, and pepper. Whisk it all until it’s smooth and creamy. Don’t worry if it seems a little thick at first; it’ll thin out in the oven. Taste it and adjust the seasonings if you need to – a little extra cumin is always a good idea!

Assembling the Enchiladas

Okay, preheat your oven to 350 degrees F (175 degrees C). This is important! While that’s heating up, spread a thin layer of that glorious white sauce on the bottom of a 9×13 inch baking dish. This keeps the enchiladas from sticking and adds an extra layer of flavor – yum!

Now, this next step is key: warm your tortillas slightly. I usually just stack them up and microwave them for about 30 seconds. This makes them more pliable so they won’t crack when you roll them. Trust me, you do not want cracked enchiladas! Fill each tortilla with the chicken mixture and roll it up tightly. Place them seam-side down in the baking dish. This keeps them from unrolling during baking.

Baking the Enchiladas

Alright, almost there! Pour the remaining white sauce evenly over the enchiladas, making sure they’re all nicely covered. Then, sprinkle with the remaining Monterey Jack cheese. Don’t be shy with the cheese – it’s what makes these enchiladas so irresistible!

Pop the baking dish into the preheated oven and bake for 20-25 minutes, or until they’re heated through and the cheese is melted and bubbly. Keep an eye on them, because ovens can be a little crazy sometimes!

Serving the Enchiladas

Take the enchiladas out of the oven (careful, they’re hot!) and let them stand for a few minutes before serving. This helps them set up a bit and makes them easier to serve. Plus, it gives you a chance to admire your handiwork! Now, dig in and enjoy the best chicken enchiladas with white sauce ever!

Tips for the Best Chicken Enchiladas with White Sauce Recipe

Don’t Skip Warming the Tortillas

Seriously, don’t skip this step! Warming the tortillas is crucial. If you don’t, they’ll crack when you roll them, and nobody wants a cracked enchilada. Just a quick zap in the microwave does the trick!

Adjusting the Sauce Consistency

Sometimes the white sauce can be a little thick. If that’s the case, just add a splash more milk until it reaches your desired consistency. On the other hand, if it’s too thin, a tablespoon of cornstarch mixed with a little cold water will thicken it right up!

Using Quality Ingredients

Okay, this might seem obvious, but it makes a huge difference. Using fresh, good-quality ingredients will seriously elevate the flavor of your enchiladas. Splurge on the good cheese, you won’t regret it!

Ingredient Notes and Substitutions for the Best Chicken Enchiladas with White Sauce Recipe

Chicken Substitutions

Don’t have any cooked chicken on hand? No problem! A rotisserie chicken from the store is your best friend. Or, if you’ve got leftover roasted chicken from dinner, that works perfectly too! Just shred it up and you’re good to go.

Cheese Variations

Monterey Jack is my go-to for these enchiladas, but you can totally mix it up! Cheddar cheese gives it a bit of a sharper flavor, or you could use a Mexican cheese blend for a little extra something-something. Just use what you like!

Dairy-Free Options

If you’re dairy-free, don’t worry; you can still enjoy these! Just swap out the sour cream and milk for dairy-free alternatives. There are some great dairy-free sour creams out there now, and almond or soy milk work just fine in the sauce. Easy peasy!

Serving Suggestions for Your Best Chicken Enchiladas with White Sauce Recipe

Side Dishes

These enchiladas are pretty hearty on their own, but a little something on the side never hurts! I love serving them with some fluffy rice and refried beans. Or, for something lighter, a simple salad with a zesty dressing is perfect!

Toppings

Okay, let’s talk toppings! A dollop of salsa is always a good idea, and some creamy guacamole? Yes, please! If you’re feeling fancy, some fresh pico de gallo adds a burst of flavor. Basically, pile on whatever you love!

Storing and Reheating the Best Chicken Enchiladas with White Sauce Recipe

Storage Instructions

Got leftovers? Lucky you! Just pop ’em in an airtight container and stash them in the fridge. They’ll keep for about 3-4 days. Perfect for lunch the next day… if they last that long!

Reheating Instructions

Wanna relive that enchilada magic? You can reheat them in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Or, if you’re impatient like me, just nuke ’em in the microwave for a couple of minutes. Easy peasy!

Frequently Asked Questions About the Best Chicken Enchiladas with White Sauce Recipe

Can I freeze these enchiladas?

Yep, absolutely! Just assemble them, but don’t bake them. Wrap the dish tightly with plastic wrap and then foil. They’ll keep in the freezer for up to 3 months. When you’re ready to bake, thaw them overnight in the fridge and then bake as directed. Easy peasy!

Can I make this recipe ahead of time?

You bet! You can assemble the enchiladas earlier in the day and keep them covered in the fridge until you’re ready to bake. Just add a few extra minutes to the baking time since they’ll be cold. This is a lifesaver when you’re having company!

How can I make this recipe spicier?

Ooh, you want some heat? I love that! Add more chopped green chilies to the white sauce, or a pinch of cayenne pepper. A dash of your favorite hot sauce in the chicken mixture works wonders, too. Go wild, just don’t blame me if your mouth’s on fire!

What kind of tortillas are best for enchiladas?

I’m a corn tortilla kinda gal, but flour tortillas work too! Corn tortillas have a more authentic flavor, but they can be a little prone to cracking. That’s why warming them is so important! If you go with flour, just make sure they’re the small, burrito-sized ones.

Nutritional Information for the Best Chicken Enchiladas with White Sauce Recipe

Alright, let’s talk numbers! Here’s a rough estimate of the nutritional info for one of these bad boys. Keep in mind, it can vary depending on the exact ingredients you use. But, generally, you’re looking at around:

Calories: 350
Fat: 20g
Protein: 20g
Carbs: 20g

So, yeah, they’re not exactly health food, but hey, everything in moderation, right? And they’re *so* worth it! Plus, you’re getting a good dose of protein, which is always a good thing. Enjoy!

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Ready to Enjoy the Best Chicken Enchiladas with White Sauce Recipe?

Alright, what are you waiting for? Go make these amazing enchiladas! And hey, if you loved them as much as my family does, leave a comment below! I wanna know what you think! Oh, and don’t forget to rate the recipe and share it with your friends on social media. Let’s spread the enchilada love!