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The Best Recipe for Chicken Enchiladas with White Sauce: Creamy & Delicious!

Looking for the best recipe for chicken enchiladas with white sauce? You've come to the right place! This recipe delivers incredibly creamy, cheesy, and flavorful enchiladas that will quickly become a family favorite. Forget bland, dry enchiladas – this version is packed with tender chicken, smothered in a luscious white sauce, and baked to golden perfection. We'll walk you through every step, from prepping the chicken to assembling the enchiladas and creating the perfect white sauce. Get ready for a fiesta in your mouth!

Why This Recipe is the BEST Chicken Enchiladas with White Sauce

There are tons of chicken enchilada recipes out there, so what makes this one stand out? It's all about the details! We've focused on:

• Flavor: A balance of savory chicken, cheesy filling, and creamy white sauce creates a symphony of flavors.
• Texture: Tender chicken, soft tortillas, and a smooth, rich sauce provide a satisfying mouthfeel.
• Ease: While it might seem intimidating, this recipe is broken down into easy-to-follow steps.
• Customization: We'll give you tips on how to adapt the recipe to your preferences and dietary needs.

Ingredients You'll Need

Here's a breakdown of the ingredients you'll need to make the best chicken enchiladas with white sauce. We'll also provide some substitution options in case you're missing something!

For the Chicken:

• Chicken Breasts: About 2-3 boneless, skinless chicken breasts (around 1.5 pounds). You can also use shredded rotisserie chicken for a quicker option.
• Chicken Broth: For poaching the chicken. Low sodium is recommended so you can control the salt level.
• Onion & Garlic: These aromatics add depth of flavor to the chicken.
• Salt, Pepper, and Chili Powder: Simple seasonings to enhance the chicken's natural flavor.

For the Filling:

• Shredded Cheese: Monterey Jack, cheddar, or a Mexican blend work great. Choose your favorite!
• Green Chiles: Canned diced green chiles add a mild heat and a touch of Southwestern flavor.
• Onion: Diced onion adds a nice texture and flavor contrast.
• Sour Cream: This adds a creamy tang to the filling. Greek yogurt can be substituted for a healthier option.

For the White Sauce:

• Butter: Unsalted butter is preferred, so you can control the salt.
• All-Purpose Flour: This is the thickening agent for the sauce.
• Milk: Whole milk creates the richest sauce, but 2% or even almond milk can be used.
• Chicken Broth: Adds flavor and thins the sauce to the desired consistency.
• Sour Cream: Adds creaminess and tang.
• Monterey Jack Cheese: Melts beautifully into the sauce, adding richness and flavor.
• Salt, Pepper, and Garlic Powder: Season to taste. A pinch of nutmeg is also a nice addition!

For the Enchiladas:

• Corn or Flour Tortillas: Corn tortillas are more traditional, but flour tortillas are easier to roll and hold their shape better. Choose what you prefer!
• Cooking Spray: To prevent the enchiladas from sticking to the baking dish.

Step-by-Step Instructions: Making the Best Chicken Enchiladas with White Sauce

Now that you've gathered your ingredients, let's get cooking! Follow these step-by-step instructions for perfect chicken enchiladas with white sauce every time.

Step 1: Prepare the Chicken

1. Place the chicken breasts in a large pot and cover with chicken broth. Add diced onion and a clove of minced garlic.
2. Bring the broth to a simmer over medium heat. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C).
3. Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks.
4. Season the shredded chicken with salt, pepper, and chili powder to taste.

Expert Tip: Don't discard the chicken broth! You can use it to make the white sauce, adding even more flavor.

Step 2: Make the Filling

1. In a large bowl, combine the shredded chicken, shredded cheese, diced green chiles, diced onion, and sour cream.
2. Mix well until all ingredients are evenly distributed.

Pro Tip: Taste the filling and adjust the seasonings as needed. Add a pinch of cumin or some chopped cilantro for extra flavor.

Step 3: Prepare the White Sauce

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux). This is crucial for a smooth sauce.
3. Gradually whisk in the milk and chicken broth, ensuring there are no lumps.
4. Bring the sauce to a simmer, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened to your desired consistency.
5. Remove from heat and stir in the sour cream and Monterey Jack cheese until the cheese is melted and the sauce is smooth.
6. Season with salt, pepper, and garlic powder to taste.

Troubleshooting Tip: If your sauce is too thick, add a little more milk or chicken broth. If it's too thin, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer for a minute or two until thickened.

Step 4: Assemble the Enchiladas

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9x13 inch baking dish with cooking spray.
3. Warm the tortillas slightly in a dry skillet or microwave to make them more pliable and prevent them from cracking. (About 15 seconds in the microwave, wrapped in a damp paper towel).
4. Spoon about 1/4 cup of the chicken filling into the center of each tortilla.
5. Roll up the tortilla tightly and place it seam-side down in the prepared baking dish.
6. Repeat with the remaining tortillas and filling.
7. Pour the white sauce evenly over the enchiladas, ensuring they are completely covered.
8. Sprinkle with additional shredded cheese, if desired.

Step 5: Bake the Enchiladas

1. Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through, the cheese is melted and bubbly, and the sauce is lightly browned.
2. Let the enchiladas cool for a few minutes before serving.

Tips for the Perfect Chicken Enchiladas with White Sauce

Want to take your enchiladas to the next level? Here are some extra tips and tricks:

• Use High-Quality Ingredients: The better the ingredients, the better the flavor.
• Don't Overfill the Tortillas: Overfilling will make them difficult to roll and can cause them to break apart.
• Warm the Tortillas: This is a crucial step for preventing cracking.
• Don't Overbake: Overbaking can dry out the enchiladas.
• Let Them Rest: Allowing the enchiladas to rest for a few minutes after baking will help them hold their shape and prevent them from falling apart when you serve them.

Variations and Customizations

This recipe is a great starting point, but feel free to customize it to your liking!

• Spicy Enchiladas: Add a pinch of cayenne pepper to the white sauce or use a spicier variety of green chiles.
• Vegetarian Enchiladas: Substitute the chicken with black beans, corn, and other vegetables.
• Low-Carb Enchiladas: Use low-carb tortillas and cauliflower rice in the filling.
• Creamy Green Chile Enchiladas: Add a can of cream of mushroom soup to the white sauce for extra creaminess and flavor.
• Add Vegetables: Sautéed bell peppers, mushrooms, or spinach can be added to the filling for extra nutrients and flavor.

Serving Suggestions

Chicken enchiladas with white sauce are delicious on their own, but they're even better with some tasty side dishes!

• Mexican Rice: A classic accompaniment to enchiladas.
• Refried Beans: Another classic side dish.
• Guacamole: Adds a creamy and refreshing element.
• Salsa: For a spicy kick.
• Sour Cream or Greek Yogurt: A dollop on top adds extra creaminess.
• Chopped Cilantro: For a fresh garnish.

Storing and Reheating Leftovers

Leftover chicken enchiladas with white sauce can be stored in the refrigerator for up to 3 days. To reheat, simply bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also microwave them, but they may become a bit soggy.

Nutritional Information (Approximate)

(Per serving, based on 6 servings)

• Calories: Approximately 500-600
• Protein: 30-40g
• Fat: 30-40g
• Carbohydrates: 30-40g

Note: Nutritional information can vary depending on the specific ingredients used.

Conclusion: Your Ticket to Enchilada Bliss

There you have it – the best recipe for chicken enchiladas with white sauce! With its creamy texture, flavorful filling, and easy-to-follow instructions, this recipe is sure to impress. Whether you're cooking for a weeknight dinner or a special occasion, these enchiladas are guaranteed to be a hit. So, gather your ingredients, put on your apron, and get ready to enjoy the most delicious chicken enchiladas with white sauce you've ever tasted. Don't forget to share your creations and tag us on social media! Happy cooking!

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