Chicken Enchiladas with White Sauce
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 is my favorite cuisine.
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 loved everything I tried there but the enchiladas. They were strictly made with corn tortillas and I always found it too rubbery to eat.
Then I realized, I can make them with flour tortillas. And so now we have enchiladas at least once a month.
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Helpful tips
- You can use corn tortillas instead of flour tortillas.
- You can use chicken breast meat instead of thigh meat, go for it.
- You can use onions instead of shallots.
- Whenever possible, I use organic because I like that they don’t have any added antibiotics in it and I believe there is a taste difference.
- I don’t use any spices that would add heat because Christopher is sensitive to spicy food, but if you want to add when you are sautéing the chicken.
- You don’t have to use my sour cream sauce, but it is so worth trying these enchiladas smothered with it.
- I do make my own refried beans but if you don’t want to, you can substitute it out with canned beans.
- When you bake the enchiladas with the sauce, it does dry out a tad, so feel free to add more after you serve it.
How to make chicken enchiladas
Pre-step
Get your wok or large sauté pan and a baking dish.
Cut up the chicken into a little bigger than bite sized pieces.
Step one
Gather the ingredients – shallots, cut up chicken and garlic.
Step two
Heat the wok on medium heat. Add olive oil and once that has heated up, add the cut up shallots and sauté them for 4 minutes.
Step three
Add the chicken, cumin, dried parsley, salt, pepper and garlic and sauté for 8 minutes.
Assembling the enchiladas
Step four
Preheat oven to 350 degrees Fahrenheit.
Step five
Get out tortillas, refried beans and my sour cream sauce.
For this recipe, I alternated between white flour tortillas and whole wheat tortillas.
Step six
Slather a spoonful of beans in a strip on the tortillas and add a good dollop of the chicken mixture right on top.
Step seven
Roll the tortillas around the chicken mixture and line them up in the baking dish, seam side down.
As you can see, I have extra chicken mixture but that’s okay because it means left overs!
Step eight
Pour sour cream sauce over the enchiladas and then I add some Colby cheese over it all.
Step nine
Bake the chicken enchiladas uncovered for 20 minutes.
I plate some chicken enchiladas with refried beans and gather guacamole and salsa.
As I mentioned, the sauce gets a little dried out so I add a little more.
Hmmm. Not enough. I drape some more over the enchiladas along with some guacamole.
I hope you enjoyed these chicken enchiladas with white sauce recipe.
Other popular Mexican food
And as always, may all your dishes be delish!
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Chicken Enchiladas with White Sauce
Ingredients
- 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 cumin ground
- 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 sour cream sauce homemade
- 1/4 cup Colby cheese shredded
Instructions
- Heat sauté pan or wok on medium and once that heats up, add oil
- Once that heats up, add shallots and sauté for 4 minutes
- Add chicken, cumin, parsley, salt, pepper and garlic and sauté for an additional 8 minutes
- Spread refried beans on flour tortillas
- Add chicken mixture on top and roll up the tortilla and place seam side down in the baking dish
- Repeat until you fill the baking dish, I used 9 tortillas
- Ladle sour cream sauce on top of enchiladas and sprinkle the cheese on top
- Bake uncovered for 20 minutes
- Serve
- Smile
- Enjoy
Equipment
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- You can use corn tortillas instead of flour tortillas.
- You can use chicken breast meat instead of thigh meat, go for it.
- You can use onions instead of shallots.
- Whenever possible, I use organic because I like that they don’t have any added antibiotics in it and I believe there is a taste difference.
- I don’t use any spices that would add heat because Christopher is sensitive to spicy food, but if you want to add when you are sautéing the chicken.
- You don’t have to use my sour cream sauce, but it is so worth trying these enchiladas smothered with it.
- I do make my own refried beans but if you don’t want to, you can substitute it out with canned beans.
- When you bake the enchiladas with the sauce, it does dry out a tad, so feel free to add more after you serve it.
