Chicken Enchiladas With White Sauce

There’s something soul-warming about a bubbling dish of creamy, cheesy enchiladas straight from the oven. When that creamy white sauce melts into soft tortillas stuffed with tender chicken, it’s comfort food at its finest. This recipe is like a warm hug on a busy weeknight or the star of your next potluck spread. And the best part? It’s ridiculously easy to make, yet tastes like something you fussed over for hours.

Why These Enchiladas Deserve a Spot in Your Weekly Rotation

Creamy, cheesy, satisfying, and just the right amount of indulgent — these enchiladas bring it all together. The white sauce is rich but balanced, the chicken filling is tender and hearty, and every bite delivers pure joy.

A Peek Into the Origins of This Comfort Favorite

While traditional enchiladas hail from Mexico and are usually made with red or green chili sauces, this white sauce version has become a beloved American twist. Often found in Southern kitchens and Tex-Mex restaurants, this creamy variation swaps spicy heat for velvety comfort, making it a hit with kids and adults alike.

Here’s Why You’ll Want to Make This Again and Again

Trust me, once you try this, it might just become your go-to.

Versatile: Perfect with leftover chicken or rotisserie meat, and easy to adapt with veggies or beans.

Budget-Friendly: Uses pantry staples and affordable ingredients, ideal for stretching your grocery dollar.

Quick and Easy: From prep to oven in about 15 minutes, then you let it bake to golden perfection.

Customizable: Add jalapeños for spice, swap cheeses, or sneak in spinach — the possibilities are endless.

Crowd-Pleasing: Great for family dinners or gatherings, everyone loves the creamy, cheesy goodness.

Make-Ahead Friendly: Assemble the dish earlier in the day and just bake when you’re ready.

Great for Leftovers: Reheats beautifully, and honestly, it might taste even better the next day.

Tips From My Kitchen to Yours

To really bring out the best in this dish, a few insider moves can make all the difference.

• Warm the tortillas slightly before rolling so they don’t tear and roll more easily.
• Mix a bit of cheese into the filling, not just on top, for extra gooey goodness.
• Use full-fat sour cream for the creamiest sauce, or Greek yogurt if you want a lighter touch.
• Fresh chopped cilantro and green onions on top add a fresh bite that cuts through the richness.
• Don’t skip letting the dish rest a few minutes before serving — it helps everything set beautifully.

Tools You’ll Need to Get Started

Nothing fancy here, just your everyday kitchen staples.

9×13 Baking Dish: The perfect size to nestle all those enchiladas together.

Medium Mixing Bowl: For combining your creamy sauce mixture.

Whisk: To make sure your sauce is smooth and lump-free.

Measuring Cups and Spoons: Precision helps keep the flavors balanced.

Foil: To keep the top from browning too quickly while baking.

Ingredients You’ll Need For Creamy Chicken Enchiladas

This combo of ingredients brings texture, comfort, and rich flavor into one delicious dish.

1. Shredded Cooked Chicken: 3 cups. The hearty, protein-packed base for the filling. Use rotisserie for ease.
2. Flour Tortillas: 8 large. Soft and flexible, they hold everything together without falling apart.
3. Shredded Mozzarella Cheese: 2 cups. Melts beautifully and brings that cheesy pull we all love.
4. Sour Cream: 1 cup. Creates a creamy, tangy richness in the sauce.
5. Cream of Chicken Soup: 1 can (10.5 oz). Adds a velvety texture and savory depth to the sauce.
6. Chicken Broth: 1/2 cup. Helps thin out the sauce just enough for perfect pouring consistency.
7. Garlic Powder: 1 teaspoon. Brings warmth and a hint of savory depth.
8. Onion Powder: 1 teaspoon. Subtle flavor that rounds out the sauce.
9. Chopped Green Onions: 1/4 cup. Adds freshness and a pop of color.
10. Chopped Fresh Cilantro: 2 tablespoons. Bright, herbal, and freshens up every bite.
11. Salt: 1/2 teaspoon. Enhances all the other flavors.
12. Black Pepper: 1/2 teaspoon. Adds a gentle kick to the creaminess.

Ingredient Swaps and Simple Tweaks

If you’re short on something or want to mix things up, here’s what works.

Sour Cream: Greek yogurt.

Mozzarella: Monterey Jack or Colby blend.

Cream of Chicken Soup: Cream of mushroom or homemade white sauce.

Flour Tortillas: Corn tortillas (warm them first so they don’t break).

Chicken: Shredded turkey or cooked pulled pork.

Ingredient Spotlight

Sour Cream: This is the magic that gives your sauce its creamy tang and luxurious texture. Don’t skimp on it.

Flour Tortillas: Their soft, pliable texture makes rolling easy, and they soak up the sauce like a dream without getting soggy.

Let’s Get Cooking

All right, let’s bring this dish to life. It comes together fast, and every step is pretty satisfying.

1. Preheat Your Equipment:
   Preheat your oven to 350°F and lightly grease a 9×13 baking dish.
2. Combine Ingredients:
   In a mixing bowl, whisk together sour cream, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper until smooth.
3. Prepare Your Cooking Vessel:
   Spread a few spoonfuls of the sauce over the bottom of your baking dish to prevent sticking.
4. Assemble the Dish:
   Fill each tortilla with a generous scoop of shredded chicken and a sprinkle of cheese. Roll tightly and place seam-side down in the dish. Repeat with all tortillas.
5. Cook to Perfection:
   Pour the remaining sauce over the rolled enchiladas. Top with remaining cheese. Cover with foil and bake for 25 minutes, then uncover and bake another 10 minutes until bubbly and golden.
6. Finishing Touches:
   Remove from oven and let sit for 5 minutes. Sprinkle chopped green onions and cilantro on top for that fresh finish.
7. Serve and Enjoy:
   Serve warm with a side of rice or salad. Watch everyone come back for seconds.

The Flavor and Texture You Can Expect

Each bite is creamy, cheesy, and bursting with savory flavor. The sauce seeps into every layer, the cheese pulls perfectly, and the soft tortillas hug the juicy chicken filling. The green onions and cilantro add a crisp, fresh bite to balance the richness.

Handy Cooking Tips for Success

Want to nail it on the first try? Keep these tips in your apron pocket:

• Use pre-cooked chicken to save time.
• Don’t overfill tortillas or they’ll tear during rolling.
• Let the dish rest before serving so it sets and holds shape better.
• For extra texture, broil for 1-2 minutes at the end for a golden cheese crust.

Common Pitfalls to Avoid

Even an easy dish has its gotchas. Here’s what to watch out for:

• Skipping the preheat: The sauce needs even heat from the start to bubble and brown right.
• Overstuffing tortillas: This makes rolling tricky and can lead to breakage.
• Not covering with foil initially: You’ll risk burning the top before the center is heated through.
• Using cold sauce: Warm it slightly to make spreading easier and more even.

Nutrition Breakdown

Servings: 6
Calories per serving: 450

Note: These are approximate values.

Time You’ll Need

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Prep Now, Enjoy Later

This is one of those perfect prep-ahead dishes. You can assemble the whole thing a day in advance and store it covered in the fridge. Just pop it into the oven when you’re ready. Leftovers keep well for up to 3 days and reheat beautifully. You can also freeze the baked enchiladas in portions for quick meals later.

Delicious Ways to Serve It Up

Serve with a side of Mexican rice, black beans, or a crisp green salad. For a zesty twist, add a wedge of lime or a drizzle of salsa verde on the side. If you’re going all out, warm tortillas and guacamole complete the plate.

Leftovers? Turn Them Into Something New

You don’t have to eat the same thing twice.

• Chop and mix into a creamy chicken enchilada soup.
• Use as a filling for stuffed bell peppers.
• Slice and reheat in a skillet for crispy enchilada bites.

Bonus Advice for a Smoother Cook

• Add jalapeños or diced green chiles if you want a little heat.
• Sprinkle paprika on top before baking for a hint of smoky color.
• Use a combination of cheeses for more flavor depth.

Make It a Star on the Table

Presentation matters! Sprinkle a little extra chopped cilantro and green onion on top right before serving. Serve it directly in the baking dish for that rustic, homey feel or plate it with a garnish of lime slices for color contrast.

Fun Twists to Try Next Time

• Green Chile Version: Stir canned green chiles into the sauce for extra zing.
• Spinach & Chicken: Add sautéed spinach to the filling for a veggie boost.
• Buffalo Style: Mix some hot sauce into the chicken for a spicy, tangy spin.
• BBQ Chicken: Use barbecue sauce instead of white sauce for a smoky twist.
• Veggie Lovers: Swap chicken for black beans, corn, and zucchini.

FAQ’s

1. Can I use corn tortillas instead of flour?

Yes, just warm them up first to make them more flexible and prevent tearing.

2. Can I make this gluten free?

Absolutely. Use gluten-free tortillas and make sure your cream soup and broth are gluten-free.

3. What’s the best cheese to use?

Mozzarella melts great, but Monterey Jack, Colby, or a Mexican blend all work well.

4. Can I make this ahead of time?

Yes, assemble it earlier in the day and bake when ready to serve.

5. How do I reheat leftovers?

Cover and reheat in the oven at 325°F for about 20 minutes, or microwave individual portions.

6. Can I freeze this dish?

Sure! Freeze after baking. Let cool, wrap well, and store up to 2 months.

7. What can I serve with this?

Mexican rice, refried beans, or a fresh salad work great.

8. Can I add vegetables?

Definitely! Try spinach, corn, or diced bell peppers in the filling.

9. What if I don’t have cream of chicken soup?

You can substitute with homemade white sauce or cream of mushroom soup.

10. Can I double the recipe?

Yes, just use two baking dishes and adjust your oven racks accordingly.

Conclusion

Creamy, cheesy, and absolutely satisfying, this dish is a must-try. It’s the kind of meal that makes everyone feel right at home around the table. Whether it’s your first time or your fiftieth, trust me, this one’s worth every bite.

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