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Creamy chicken enchiladas with white sauce are a delicious and comforting dish that combines flavors and textures in a satisfying way. This recipe is perfect for family gatherings, weeknight dinners, or when you want to impress guests with your culinary skills. The combination of tender shredded chicken, black beans, corn, and gooey cheese, all wrapped in soft flour tortillas, makes for a delightful meal. Moreover, the creamy white sauce elevates the enchiladas to a new level, ensuring every bite is rich and flavorful. In this post, we will explore the ingredients, the step-by-step cooking process, and the garnishes that make this dish truly special.

Savory Chicken Enchiladas with White Sauce

Discover the ultimate comfort food with creamy chicken enchiladas smothered in a rich white sauce. This dish combines tender shredded chicken, black beans, and corn wrapped in soft tortillas, topped with gooey cheese. Perfect for family dinners or impressing guests, this simple recipe offers a delightful blend of flavors and textures. Learn how to make a luscious white sauce and elevate your meal with fresh garnishes for a memorable dining experience. Enjoy deliciousness in every bite!
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Ingredients
  

For the Enchiladas:

2 cups cooked, shredded chicken

1 (15 oz) can black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded cheese (cheddar or pepper jack)

8 small flour tortillas

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

For the White Sauce:

4 tablespoons butter

4 tablespoons all-purpose flour

2 cups chicken broth

1 cup sour cream

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

½ teaspoon black pepper

1 cup shredded cheese (for topping, use the same as for the enchiladas)

For Garnish:

Fresh cilantro, chopped

Sliced jalapeños (optional)

Sour cream (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Prepare the Filling: In a large bowl, combine the shredded chicken, black beans, corn, 1 cup of shredded cheese, olive oil, cumin, chili powder, salt, and pepper. Mix well until all ingredients are evenly coated.

      Assemble the Enchiladas:

        - Take a tortilla and place about ½ cup of the chicken filling in the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13 inch baking dish. Repeat this process for the remaining tortillas and filling.

          Make the White Sauce:

            - In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 2 minutes, stirring constantly to create a roux.

              - Gradually whisk in the chicken broth, ensuring there are no lumps. Continue to cook, stirring frequently, until the sauce thickens (about 5 minutes).

                - Remove from heat and stir in the sour cream, garlic powder, onion powder, salt, and pepper until smooth.

                  Combine and Bake:

                    - Pour the white sauce evenly over the filled enchiladas in the baking dish, ensuring they are well covered. Sprinkle the remaining 1 cup of shredded cheese on top.

                      Bake:

                        - Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.

                          Garnish and Serve:

                            - Remove from the oven, let it rest for a few minutes before serving. Garnish with chopped cilantro, jalapeños, and a dollop of sour cream, if desired.

                              Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4-6