Creamy Dreamy Chicken Enchiladas with White Sauce

Creamy Dreamy Chicken Enchiladas with White Sauce : Your New Weeknight Hero

Fancy a bit of Mexican magic, but with a comforting twist? Ever get bored of the same old enchilada routine? Then, chicken enchiladas with white sauce are about to become your new best mate.

Honestly, these are so good!

These comfort food enchiladas recipe aren't your typical south-of-the-border fare. This version is all about a creamy, dreamy bechamel sauce , which is a British friendly spin on a Mexican classic.

Perfect for a weeknight dinner when you just want something easy but delicious.

What’s the Story?

Enchiladas hail from Mexico. They're traditionally made with corn tortillas and chili sauce. Our version embraces a creamy white sauce, making it a chicken enchilada recipe with a comforting casserole vibe.

This recipe is medium difficulty, and takes about 55 minutes total. It makes 6-8 servings.

Why You’ll Love This

These aren't just any enchilada recipes . The sour cream in the sauce makes these sour cream chicken enchiladas taste so good.

Plus, it’s a brilliant easy casserole recipes for getting a good dose of protein and comforting deliciousness. This dish is the ideal choice for a cosy night or casual gathering, its easy Mexican dinner ideas makes it special.

Ready to dive in? Here's what you'll need:

Ingredients for Chicken Enchiladas Easy

• For the Chicken:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) chili powder
  • ½ teaspoon (2.5ml) garlic powder
  • ½ teaspoon (2.5ml) onion powder
  • ¼ teaspoon (1.25ml) cumin
  • Salt and black pepper to taste

• For the White Sauce:

  • ¼ cup (57g) unsalted butter
  • ¼ cup (30g) all-purpose flour
  • 3 cups (710ml) milk (whole or 2%)
  • 1 cup (225g) sour cream
  • 1 (4 ounce/113g) can diced green chilies, undrained
  • 1 teaspoon (5ml) lime juice
  • Salt and black pepper to taste

• For the Enchiladas:

  • 10-12 (6 inch) corn or flour tortillas
  • 2 cups (225g) shredded Monterey Jack cheese, divided

You are set with the white chicken enchiladas now!. Stay tuned for the step-by-step instructions! Honestly, even I can't mess this up, and that's saying something.

Ingredients & Equipment: Let's Get Started!

Right then, fancy making some Creamy Dreamy Chicken Enchiladas with White Sauce ? This recipe is all about making comfort food that's both easy and delicious.

Perfect for a cosy night in! Honestly, this Chicken Enchilada Recipe is a winner.

Main Players:

Here’s what you'll need for this easy casserole recipes , and remember, decent ingredients make all the difference!

• Chicken: 1.5 lbs (680g) boneless, skinless chicken breasts. Go for good quality; it's worth it. If you can find free range, even better! It really helps the flavour.
• Olive Oil: 1 tablespoon (15ml) . Any good olive oil will do the trick.
• Spices (for chicken): 1 teaspoon (5ml) chili powder, ½ teaspoon (2.5ml) garlic powder, ½ teaspoon (2.5ml) onion powder, ¼ teaspoon (1.25ml) cumin. Salt and black pepper to taste.
• Butter: ¼ cup (57g) unsalted butter.
• Flour: ¼ cup (30g) all-purpose flour.
• Milk: 3 cups (710ml) milk. Whole or 2% works great.
• Sour Cream: 1 cup (225g) sour cream. Full fat is best for that creamy texture. For a healthier Sour Cream Chicken Enchiladas version, Greek yogurt works a treat!
• Green Chilies: 1 (4 ounce/113g) can diced green chilies, undrained.
• Lime Juice: 1 teaspoon (5ml) lime juice. Freshly squeezed is always better, innit?
• Tortillas: 10-12 (6 inch) corn or flour tortillas. Corn are more authentic, but flour are easier to roll. Your call! This is a good option to have Easy Mexican Dinner Ideas .
• Cheese: 2 cups (225g) shredded Monterey Jack cheese, divided.

Seasoning & Flavour Boosters:

Don't be shy with the spices! That chili powder, garlic powder, onion powder, and cumin are the heart of the flavour.

For the white sauce, that touch of lime juice brightens everything up. If you fancy a bit of a kick, a pinch of cayenne pepper works wonders! For those across the pond who want to take on the adventure of these chicken enchiladas with bechamel sauce , will surely surprise.

Equipment: Simple is Best

You really don't need fancy gadgets for this comfort food enchiladas recipe .

• Large skillet or pot: For cooking the chicken.
• 9x13 inch (23x33 cm) baking dish: For baking the enchiladas.
• Whisk: For making that smooth white sauce.
• Measuring cups and spoons: Can't go wrong with a bit of precision, eh?

That's it! Easy peasy. Now, let's get cooking. These White Chicken Enchiladas are waiting to be devoured.

Creamy Dreamy Chicken Enchiladas with White Sauce

Forget everything you thought you knew about enchiladas! Honestly, these chicken enchiladas with white sauce are a total game changer. This recipe gives the classic Mexican dish a comforting, creamy twist that even the most dedicated fan of a Sunday roast can get behind.

It's like chicken pot pie met south-of-the-border, if you catch my drift. Perfect for a chilly evening when you fancy something a bit special.

Prep Like a Pro: Your Mise en Place Matters!

Essential prep is key to success! First, get your 1.5 lbs (680g) of chicken breasts ready. Then, measure out all your spices, cheese, and everything else.

Saves a right old faff later. I always make sure I have all my spices in little bowls before I even switch on the hob.

It's a lifesaver.

Safety first! Watch those fingers when shredding the chicken. Hot chicken is no joke!

Let's Get Cooking: step-by-step to Enchilada Heaven

These White Chicken Enchiladas aren’t scary, promise!

1. Cook the Chicken: Season your chicken with 1 tsp chili powder , ½ tsp garlic powder , ½ tsp onion powder , ¼ tsp cumin , salt, and pepper. Sear in a skillet with 1 tbsp olive oil until cooked through. Internal temp should be 165° F/ 74° C .
2. Shred It: Shred the cooked chicken with two forks. This is where patience comes in handy!
3. Whip Up the White Sauce: Melt ¼ cup (57g) unsalted butter in a saucepan. Whisk in ¼ cup (30g) all-purpose flour and cook for 1 minute . Gradually whisk in 3 cups (710ml) milk until smooth. Simmer, then stir in 1 cup (225g) sour cream , 1 (4 ounce/113g) can of green chilies , and 1 tsp lime juice . Season to taste. This creamy sauce is the heart of these comfort food enchiladas recipe !
4. Assemble Time: Preheat your oven to 350° F ( 175° C) . Spread a thin layer of white sauce in a 9x13 inch (23x33 cm) baking dish .
5. Roll 'Em Up: Fill each of your 10-12 (6 inch) corn or flour tortillas with shredded chicken and a sprinkle of cheese. Roll up tightly, seam side down, in the baking dish.
6. Bake to Golden Perfection: Pour remaining white sauce over the enchiladas and top with remaining cheese. Bake for 20- 25 minutes , until bubbly and golden brown.
7. Cool slightly and Serve: Let cool for a few minutes before serving.

Pro Tips for Enchilada Domination

Want to take your chicken enchilada recipe to the next level?

• Warm your tortillas: A quick zap in the microwave prevents cracking. Nobody wants a broken enchilada. Seriously.
• Taste as you go: Don't be shy with the seasoning! A dash of hot sauce in the white sauce? Oh my gosh, yes!
• make-ahead Magic: Assemble the enchiladas earlier in the day. Just add a few minutes to the baking time. Perfect for those busy weeknights when you need easy Mexican dinner ideas .

These chicken enchiladas with bechamel sauce , or rather a British twist on it, are proper lush, and I reckon you'll be making them again and again.

Give it a whirl and let me know what you think! And remember, cooking should be fun, so don't stress if it's not perfect the first time around.

That's the joy of experimenting, innit?

I always thought Mexican food was hot and spicy, but I tried some sour cream chicken enchiladas and since then I loved it

Recipe Notes: Chicken Enchiladas with White Sauce Done Right

Alright, so you're ready to whip up some seriously good chicken enchiladas with white sauce . Before you dive in, let’s chat about a few things that'll take these comfort food enchiladas recipe to the next level.

I mean, we want perfection, right? These Creamy Chicken Enchilada Bake will be a hit!

Nailing Your Plating and Perfect Pairings

Presentation matters, innit? For plating, think simple but stylish. A few sprigs of fresh coriander (cilantro for my American mates) and a dollop of sour cream make all the difference.

On the side, a vibrant avocado salad cuts through the richness perfectly. Mexican rice and refried beans are classic choices too.

Fancy a bevvy? A crisp Mexican beer or even a cheeky margarita would be spot on. These chicken enchilada recipe will be your next favorite Enchilada Recipes.

Storage Savvy: Making Your Enchiladas Last

Got leftovers? Lucky you! Honestly, these white chicken enchiladas are even better the next day.

Pop them in the fridge in an airtight container for up to three days. For longer storage, you can freeze them.

Wrap them well in foil and then in a freezer bag. They'll keep for up to three months.

To reheat, thaw in the fridge overnight, then bake at 350° F ( 175° C) until heated through and bubbly. You can also microwave them, but they might not be as crisp.

Remixing Your Recipe: Variations That Wow

Want to mix things up a bit? Of course you do! For a spicy kick, add a pinch of cayenne pepper to the white sauce.

Or, use a spicier variety of green chilies. That'll wake you up.

Got veggie mates coming over? No worries. Swap the chicken for black beans, corn, and chopped veg like bell peppers and zucchini.

This is a super easy casserole recipes and can be tailored for everyone.

If you're after dietary adaptations, use gluten-free tortillas for a gluten-free version. Or, use a plant based sour cream to make them dairy-free.

Nutrition Nuggets: What You're Actually Eating

Okay, let's be real: these chicken enchiladas easy aren't exactly health food. But they're packed with protein from the chicken and calcium from the cheese.

Each serving has around 450-550 calories, 30-35g of protein, 25-35g of fat, and 30-40g of carbs. Remember, this is just an estimate and depends on what you put in.

It's a satisfying and nourishing Easy Mexican Dinner Ideas.

Right then, you're armed and ready to make some seriously amazing sour cream chicken enchiladas . Don't be afraid to experiment and make this recipe your own.

Now get cooking, you legend! I hope you can be bold with Chicken Enchiladas with Bechamel Sauce.

Frequently Asked Questions

Can I make chicken enchiladas with white sauce ahead of time?

Absolutely! You can assemble the enchiladas completely, cover them tightly with cling film or foil, and store them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure they're heated through.

It's a proper time saver if you're expecting the whole gaggle of friends and family 'round!

My white sauce is too thick/thin! How do I fix it for my chicken enchiladas with white sauce?

Don't fret, easy fix! If the white sauce is too thick, gradually whisk in a little more milk, a tablespoon at a time, until you reach the desired consistency. If it's too thin, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry, then whisk it into the simmering sauce and cook for a minute or two until thickened.

Think of it as a bit of kitchen wizardry, innit?

What are some good substitutions if I don't have all the ingredients for chicken enchiladas with white sauce?

No worries, substitutions are your friends! If you're out of Monterey Jack, cheddar or a Mexican blend works a treat. Greek yogurt can stand in for sour cream for a tangier (and slightly healthier) twist.

If you haven’t got fresh limes for the sauce, bottled lime juice will do the trick, though fresh is always best, of course!

How do I store leftover chicken enchiladas with white sauce?

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can either microwave them individually (though they might get a little soggy), or bake them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.

They're still cracking the next day!

Can I freeze chicken enchiladas with white sauce?

Yes, you can! Assemble the enchiladas, but don't bake them. Wrap them tightly in cling film and then foil. They can be frozen for up to 2-3 months. When ready to bake, thaw them overnight in the refrigerator, then bake as directed, adding about 10-15 minutes to the baking time. A proper freezer friendly feast!