Table of Contents
- Key Takeaways
- Why I Love These Easy Recipes
- The Secret Behind Creamy Chicken Enchiladas
- How to Serve This Easy Family Dinner
- Making This Recipe Work for You
- Patricia’s Kitchen Tips
- Storing & Reheating Tips
Key Takeaways
This creamy chicken enchiladas recipe is a must-have in your easy recipes collection. It’s perfect for dinner, comforting, family-friendly, and simple enough for beginners. The white sauce is what sets it apart—rich, smooth, and packed with flavor. Whether you’re planning a weeknight meal or a weekend dinner party, this recipe delivers.
Why I Love These Easy Recipes
At Patricia Universe, I’m always looking for ways to bring comfort and ease to everyday cooking. And nothing fits the bill quite like easy recipes. These creamy chicken enchiladas are one of my go-to comfort food favorites because they come together fast, taste incredible, and feel like a warm hug on a plate. From my kitchen to yours, this one’s a keeper!
The Secret Behind Creamy Chicken Enchiladas
Most enchiladas are smothered in red sauce, but this dish takes a delicious detour with a white sour cream and green chili sauce that’s mild, tangy, and irresistible. It’s the ultimate answer for those who crave something different in their dinner recipes. Plus, that luscious creamy texture transforms simple ingredients into something truly special.
How to Serve This Easy Family Dinner
This dish is a perfect centerpiece for your next dinner spread. Pair it with a light salad, Spanish rice, or cheesy potatoes for a complete meal. It also works great for casual gatherings and meal prep. If you’re looking for quick and easy recipes that wow a crowd, this is it.
Making This Recipe Work for You
The beauty of this chicken stirfry easy recipe adaptation is its flexibility. You can swap in leftover turkey, rotisserie chicken, or even shredded pork. Prefer a spicier flavor? Add a pinch of cayenne or toss in some jalapeños. It’s one of those food receipt easy recipes that adjust beautifully to your taste and pantry.
Patricia’s Kitchen Tips
My number one tip? Use freshly shredded cheese—it melts more smoothly than the pre-packaged kind. If you’re short on time, using pre-cooked chicken makes this one of the fastest dinner recipes around. And don’t forget, a sprinkle of fresh cilantro or chopped green onions on top can really brighten the dish. You’ll find this and more on Patricia Universe—where comfort meets simplicity.
Storing & Reheating Tips
Leftovers? No problem. These enchiladas reheat like a dream. Store them in an airtight container in the fridge for up to 3 days, or freeze for longer storage. To reheat, just pop them in the oven covered at 350°F until heated through. This makes it one of the best recipes for dinner to prepare ahead of time.
Easy Recipes: Creamy Chicken Enchiladas with White Sauce
Ingredients
- 8 soft taco-size flour tortillas
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese, divided
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1 (4-ounce) can diced green chilies
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a medium bowl, mix the shredded chicken with 1 cup of the cheese.
- Divide the mixture evenly among the tortillas and roll them up. Place seam-side down in the prepared baking dish.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth and cook until thickened.
- Remove from heat. Stir in sour cream and green chilies until smooth.
- Pour the sauce evenly over the enchiladas. Top with the remaining cheese.
- Bake uncovered for 20-25 minutes, or until bubbly and cheese is melted. Broil for a few minutes for a golden top, if desired.
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