Chicken Enchiladas with White Sauce Simple Recipe

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Are you ready to spice up your dinner routine? In this simple recipe for Chicken Enchiladas with White Sauce, I’ll show you how to create a delicious meal that’s both easy and satisfying. With just a few ingredients and straightforward steps, you can whip up enchiladas that will impress your family or guests. Let’s dive into this flavor-packed dish that even beginners can master!

Why I Love This Recipe

1. Delicious Flavor: This recipe combines the savory taste of chicken with the sweetness of corn and the heartiness of black beans, creating a perfect balance of flavors.
2. Easy to Prepare:
3. Customizable: You can easily modify the filling to include your favorite ingredients, such as different beans, vegetables, or spices, tailoring the dish to your preferences.
4. Perfect for Meal Prep: These enchiladas store well and can be made ahead of time, making them a great option for meal prepping for the week.

Ingredients

Main Ingredients

– 2 cups cooked chicken, shredded

– 1 cup corn kernels (fresh or frozen)

– 1 cup black beans, drained and rinsed

– 1 cup grated Monterey Jack cheese

– 8 flour tortillas

Cooking Essentials

– 1 tablespoon olive oil

– 1 small onion, diced

– 2 cloves garlic, minced

– 1 teaspoon cumin

– 1/2 teaspoon smoked paprika

– 1/4 teaspoon cayenne pepper (optional)

– 2 cups sour cream

– 1 cup chicken broth

– Salt and pepper to taste

– 1/4 cup chopped fresh cilantro (for garnish)

These ingredients come together to create a rich and creamy flavor. You can use rotisserie chicken for a quick option. Fresh corn adds a sweet crunch, while black beans bring fiber and protein. Monterey Jack cheese melts beautifully, giving a rich taste. Flour tortillas help wrap up all the goodness inside.

For the cooking essentials, olive oil helps sauté the onion and garlic, releasing their natural sweetness. The spices—cumin and smoked paprika—add warmth and depth. Cayenne pepper gives an optional kick if you like heat. Finally, sour cream and chicken broth make the white sauce creamy and tangy.

With just a few simple items, you can craft a dish that delights the senses. Now that you know the ingredients, let’s move on to the fun part: cooking!

Step-by-Step Instructions

Prepping the Oven and Vegetables

1. Preheat the oven to 375°F (190°C).

2. In a large skillet, heat 1 tablespoon of olive oil over medium heat.

3. Add 1 small diced onion and sauté for 3-4 minutes until it is soft.

4. Then, add 2 minced garlic cloves and cook for 1 more minute.

Preparing the Chicken Filling

1. To the skillet, add 2 cups of shredded cooked chicken.

2. Next, add 1 cup of corn kernels and 1 cup of drained black beans.

3. Sprinkle in 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, and salt and pepper to taste.

4. Stir everything to mix well and heat for about 5 minutes.

Making the White Sauce

1. In a separate bowl, mix 2 cups of sour cream with 1 cup of chicken broth.

2. Stir until smooth and season with salt and pepper to taste.

Assembling the Enchiladas

1. Spread a little white sauce on the bottom of a 9×13 inch baking dish.

2. Take an 8-inch flour tortilla and fill it with about 1/3 cup of the chicken mix.

3. Roll it up and place it seam-side down in the dish.

4. Repeat this step until all tortillas are filled.

5. Pour the remaining white sauce over the enchiladas, covering them well.

6. Top with 1 cup of grated Monterey Jack cheese.

Baking Instructions

1. Cover the dish with aluminum foil.

2. Bake for 20 minutes.

3. Uncover and bake for an additional 10 minutes until the cheese is bubbly.

Serving Suggestions

1. Let the enchiladas cool for a few minutes.

2. Garnish with chopped fresh cilantro before serving.

Tips & Tricks

Perfecting the Chicken Filling

– Use rotisserie chicken for convenience. It saves time and tastes great.

– Adjust spice levels to taste. Add more cayenne for heat or skip it for mild.

White Sauce Variations

– Substitute Greek yogurt for sour cream. This adds protein and a tangy flavor.

– Experiment with different cheese blends. Try cheddar or pepper jack for a twist.

Making Ahead

– Prepare filling and sauce a day in advance. This makes dinner quick and easy.

– You can assemble the enchiladas, cover, and refrigerate until you’re ready to bake.

Variations

Vegetarian Option

If you want a meatless meal, swap the chicken for sautéed mushrooms or extra beans. Mushrooms give a nice texture and flavor. You can use any beans, like pinto or kidney beans. This makes the dish hearty and satisfying. You still get that creamy goodness from the white sauce too!

Gluten-Free Variation

For a gluten-free option, use corn tortillas instead of flour tortillas. Corn tortillas are soft and work well with the sauce. They also add a lovely flavor that pairs nicely with the filling. This choice allows everyone to enjoy the enchiladas without worry.

Spicy Enchiladas

Do you like heat? Add jalapeños or increase the cayenne pepper in the filling. This adds a nice kick to your enchiladas. Adjust the spice to match your taste. You can add fresh jalapeños for a bold flavor or pickled ones for tang. Spice can really elevate this dish!

Storage Info

Refrigerating Leftovers

Store your chicken enchiladas in an airtight container. They last for up to 3 days. This way, you can enjoy them again without losing flavor. Make sure they cool down before you seal them up.

Freezing Instructions

You can freeze your enchiladas before baking. Just wrap them well and place them in the freezer. They can stay good for up to 2 months. When you’re ready to bake, thaw them overnight in the fridge.

Reheating Tips

To reheat your enchiladas, use the oven. Set it to 350°F (175°C). Bake them for about 20 minutes. This keeps the tortillas crispy and the cheese melted. If you want them extra warm, cover with foil for the first 10 minutes. Enjoy that fresh-baked taste!

FAQs

Can I use rotisserie chicken in this recipe?

Yes, it’s a great time-saver! Rotisserie chicken is already cooked and tasty. You can shred it quickly and mix it into your filling. This shortcut cuts down on prep time. It also adds great flavor to your enchiladas.

How do I make the sauce thicker?

To make the sauce thicker, add more sour cream or reduce the chicken broth. Start with a little extra sour cream. Mix it well and check the texture. If it’s still too thin, cook down the broth a bit. This method gives you control over the sauce’s creaminess.

What can I serve with Chicken Enchiladas?

Consider rice, beans, or a fresh salad as sides. Rice adds a nice base, while beans offer extra protein. A fresh salad can balance the meal with bright flavors. You can also serve guacamole or chips for a fun touch.

Can this recipe be made in advance?

Yes, prepare and assemble the enchiladas up to a day prior and bake when ready. Just cover them well and store in the fridge. When you’re ready to eat, bake them straight from the fridge. This makes meal prep easy and stress-free.

This blog post shared a tasty chicken enchilada recipe. You learned about the main ingredients and cooking essentials. I provided step-by-step instructions for ease. Tips and variations make it fun to personalize.

You can store leftovers easily and even freeze them for later. Cooking should be simple and enjoyable. I hope you feel inspired to make these enchiladas soon. Enjoy every bite of your delicious creatio

Creamy Chicken Enchiladas

Delicious and creamy enchiladas filled with shredded chicken, corn, and black beans, topped with a rich white sauce and melted cheese.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Mexican

Servings 4

Ingredients

  

• 2 cups cooked chicken, shredded
• 1 cup corn kernels
• 1 cup black beans, drained and rinsed
• 1 cup grated Monterey Jack cheese
• 8 pieces flour tortillas
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper (optional)
• 2 cups sour cream
• 1 cup chicken broth
• 0.25 cup chopped fresh cilantro
• to taste salt and pepper

Instructions

 

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.
• Add the shredded chicken, corn, black beans, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper to the skillet. Stir to combine and cook for about 5 minutes to heat through. Remove from heat and let cool slightly.
• In a separate bowl, mix together the sour cream and chicken broth until smooth. Season with salt and pepper to taste.
• Spread a little of the white sauce in the bottom of a 9x13 inch baking dish. Take one tortilla, fill it with about 1/3 cup of the chicken mixture, roll it up, and place seam-side down in the dish. Repeat until all tortillas are filled.
• Pour the remaining white sauce over the rolled enchiladas, ensuring they’re well covered. Sprinkle the grated Monterey Jack cheese on top.
• Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
• Let the enchiladas cool for a few minutes. Garnish with fresh cilantro before serving.

Notes

Feel free to adjust the spice level by adding more or less cayenne pepper.

Keyword chicken, creamy, enchiladas, Mexican

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