Chicken Enchilada Recipe White Sauce

Classic Chicken Enchiladas with White Sauce

Ingredients:

1 lb shredded chicken
12 tortillas
2 cups shredded Monterey Jack cheese
1 can of diced green chiles
1 tbsp minced garlic
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
Salt and pepper to taste

Steps:

Preheat the oven to 350°F.
Combine the shredded chicken, green chiles, and half the cheese in a bowl, and mix well.
Roll the chicken mixture into the tortillas, and place them seam-side down in a greased baking dish.
Melt the butter in a saucepan over medium heat, and add the garlic.
Add the flour and whisk until smooth. Cook for 2-3 minutes, until the mixture turns golden brown.
Add the chicken broth, and whisk until smooth. Cook for 5-7 minutes, until the sauce thickens.
Remove from heat, and stir in the sour cream. Add salt and pepper to taste.
Pour the white sauce over the enchiladas, and top with the remaining cheese.
Bake for 20-25 minutes, until the cheese is melted and bubbly.
Serve hot, garnished with fresh cilantro and diced tomatoes.

Spinach and Artichoke Chicken Enchiladas with White Sauce

Ingredients:

1 lb shredded chicken
12 tortillas
2 cups shredded Monterey Jack cheese
1 can of artichoke hearts, drained and chopped
1 cup chopped fresh spinach
1 tbsp minced garlic
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
Salt and pepper to taste

Steps:

Preheat the oven to 350°F.
Combine the shredded chicken, artichoke hearts, spinach, and half the cheese in a bowl, and mix well.
Roll the chicken mixture into the tortillas, and place them seam-side down in a greased baking dish.
Melt the butter in a saucepan over medium heat, and add the garlic.
Add the flour and whisk until smooth. Cook for 2-3 minutes, until the mixture turns golden brown.
Add the chicken broth, and whisk until smooth. Cook for 5-7 minutes, until the sauce thickens.
Remove from heat, and stir in the sour cream. Add salt and pepper to taste.
Pour the white sauce over the enchiladas, and top with the remaining cheese.
Bake for 20-25 minutes, until the cheese is melted and bubbly.
Serve hot, garnished with fresh chopped parsley and diced tomatoes.

Creamy Chicken and Mushroom Enchiladas with White Sauce

Ingredients:

1 lb shredded chicken
12 tortillas
2 cups shredded Monterey Jack cheese
1 cup sliced mushrooms
1 tbsp minced garlic
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup heavy cream
Salt and pepper to taste

Steps:

Preheat the oven to 350°F.
Combine the shredded chicken, mushrooms, and half the cheese in a bowl, and mix well.
Roll the chicken mixture into the tortillas, and place them seam-side down in a greased baking dish.
Melt the butter in a saucepan over medium heat, and add the garlic.
Add the flour and whisk until smooth. Cook for 2-3 minutes, until the mixture turns golden brown.
Add the chicken broth, and whisk until smooth. Cook for 5-7 minutes, until the sauce thickens.
Remove from heat, and stir in the heavy cream. Add salt and pepper to taste.
Pour the white sauce over the enchiladas, and top with the remaining cheese.
Bake for 20-25 minutes, until the cheese is melted and bubbly.
Serve hot, garnished with fresh chopped chives and diced tomatoes.

Conclusion:

Chicken enchiladas with white sauce are a delicious and satisfying meal that can be customized to suit your taste preferences. Whether you prefer classic flavors or innovative ingredients, there is a chicken enchilada recipe with white sauce that will satisfy your cravings. So, grab your apron and get cooking!