This chicken enchiladas with white sauce recipe is so good that you will smile when you think of eating it. Sautéd chicken thighs with shallots wrapped in soft flour tortillas and slathered with a delicious sauce makes for a great meal.
Mexican food! Sweet Mexican food. Umm, not sweet, but sweeeeet.
Ahhh, such a satisfying meal for me. I worked at a Mexican eatery many moons ago as everyone who’s been reading this blog for a while knows since I talk about it so often. This Mexican restaurant was the only one in our area and people flocked there.
I thought the food was pretty good at the time. Later, when we moved to California, I saw a big difference in East Coast and West Coast Mexican cuisine. It was less processed and seemed fresher out West. Today, the quality and authenticity seems to be better everywhere. But that restaurant will always have a cozy place in my heart as my first experience with Mexican food.
But, back to these easy chicken enchiladas. I used to be convinced that enchiladas could only be made with corn tortillas and while I love chips made from corn – corn tortilla enchiladas, not so much. So I gave up on corn enchiladas and stuck with burritos and other Mexican delicacies.
However, once upon a time I was eating out at a Mexican place, looking to get something different and I noticed that the menu offered flour tortilla enchiladas. Sign me UP! Heap them on my plate! I love them.
How to make chicken enchiladas with white sauce
I use shallots in this dish because I really like cooking with them. And I especially like the depth of flavor they give to the sautéd chicken. Also, in this photo is some sexy raw chicken, garlic paste and my favorite wok.
Organic is tastier
I am convinced that the organic chicken I buy is the BEST. And I absolutely love it. I believe it tastes much better than the non-organic chicken. I bought boneless, skinless chicken thighs. It’s my go-to chicken meat. Which do you prefer?
So, after sautéing the shallots in some olive oil for 4 minutes, I add the chicken and garlic and cook for an additional 8 minutes. While it’s cooking, I season the chicken with dried parsley, salt and pepper. I don’t use any spices that would add heat because darling hub Christopher is sensitive to spicy food, but if you want to, now’s the time to do it.
Assembling the enchiladas
I get out my sour cream sauce, refried beans and tortillas. I preheat the oven to 350 degrees Fahrenheit.
For this recipe, I alternated between white flour tortillas and whole wheat tortillas.
I slather the beans in a strip on the tortillas and add a good dollop of the chicken mixture right on top.
Next I take my ceramic baking dish and roll the tortillas around the chicken mixture and line them up in the dish, seam side down.
As you can see, I have extra chicken mixture but that’s okay because it means left overs!
I get my sour cream sauce, pour some over the enchiladas to make these chicken enchiladas with white sauce mean something. And then I add some Colby cheese over it all.
I pop them the chicken enchiladas with white sauce the oven and bake them uncovered for 20 minutes.
I plate some chicken enchiladas with white sauce with some refried beans and gather some guacamole and salsa. The sour cream sauce didn’t look enough, so I add a little more.
Hmmm. Not enough. I drape some more over the chicken enchiladas along with some guacamole.
As I’ve mentioned before, I cook just for Christopher and I. But you could easily double or triple this recipe if you needed to.
I would love to hear how you like these chicken enchiladas with white sauce, so leave me a comment, would you?
And as always, may all your dishes be De-lish!
If you’ve tried this chicken enchiladas with white sauce or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Chicken Enchiladas with White Sauce
- 4 shallots sliced in rings and chunks
- 5 chicken thighs boneless and skinless, cut up to bite sized pieces (approximately 1.2 pounds)
- 2 tablespoons olive oil
- 3 teaspoons garlic paste or 3 cloves garlic, chopped
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 9 6 inch flour tortillas I used flour and whole wheat
- 1 cup refried beans
- 1 cup homemade sour cream sauce
- 1/4 cup Colby cheese shredded
- Heat sauté pan or wok on medium
- Add oil
- Sauté shallots for 4 minutes
- Add chicken and garlic
- Sauté for 8 additional minutes
- Remove from heat when chicken is done
- Spread refried beans on flour tortillas
- Add chicken mixture on top
- Roll up flour tortilla and place seam side down in pan
- Repeat until you fill the baking dish, I used 9 tortillas
- Ladle sour cream sauce on top of enchiladas
- Sprinkle cheese on top
- Bake uncovered for 20 minutes
- Remove from oven