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Chicken ENCHILADAS  in a White Sauce

9/1/2021

25 Comments

 
These delicious enchiladas will feed a crowd. They can be made ahead of time, and then baked just before serving. They are perfect for a family gathering or a potluck. I decided to make them for my book club and for my son, who was visiting. I thought I could share some of them with my neighbors, but we ate them all. If any survive, leftover enchiladas are real treat warmed up in the microwave.
Cheesy Chicken Enchiladas in a white sauce
I got carried away and cooked two chickens to make a homemade chicken broth. I separated the breast from the chicken (bone in). I added two sad looking leeks, a peeled and cut celeriac root, one carrot, two bay leaves, one head of garlic (halved), an onion, some shiitake mushrooms, and some parsley sprigs in a large pot. I added the chicken parts and enough water to cover the mess. I let it boil for 1 ½ hours, removing the the chicken breasts after 20 minutes. I ended up with a flavorful broth that I seasoned with salt and  pepper. I made the broth a day before I made the enchiladas.
Cheesy Chicken Enchiladas in a white sauce
Now, there are many alternatives for the cooked chicken. The easiest would be a rotisserie chicken you get in the store. Or you can roast or boil your favorite chicken parts. I have to say that my cubed chicken breast was succulent and flavorful. These enchiladas were full of flavor and creamy—the perfect comfort food. 
Cheesy Chicken Enchiladas in a white sauce
I am still working on improving my blog , it is not easy and very time consuming. I’m also starting to travel and volunteering again. Life is very full for me and I find the need to rest more than usual. I do enjoy blogging and testing recipes. The kitchen is my place to be creative—and very messy. And my husband always cleans it up. I am so happy to have him as my partner.
Cheesy Chicken Enchiladas in a white sauce
Cheesy Chicken Enchiladas in a white sauce
Cheesy Chicken Enchiladas in a white sauce
Cheesy Chicken Enchiladas in a white sauce
Print the Recipe
  The Recipe for Cheesy Chicken Enchiladas 
You will need one large or two smaller baking pans. I made 15 enchiladas  which will serve 6-8 people.
​
Ingredients:
15 flour tortillas (taco size)
8 ounces shredded mozzarella cheese
12 ounces shredded Mexican blend cheese

The Sauce
7 TBS butter  
9 TBS flour
6 cups chicken broth 
1 (4-ounce) can diced chilis
½ cup salsa verde 
½  cup crème fraîche  
½ cup half and half  
a pinch of chipotle peppers
salt and pepper to taste
​
The Filling
6-7 cups cooked, diced chicken 
1 cup slivered almonds 
1 (6 ounces ) Kalamata olives, chopped
1 cup shredded mozzarella
¾ cup of the sauce
salt and pepper to taste


​
Cheesy Chicken Enchiladas in a white sauce
Directions:
The Sauce
Melt the butter over medium heat, stir in the flour and let it cook and thicken for one or two minutes (don’t let it brown or burn). Add the chicken broth (one cup at a time) and whisk it each time until it is smooth. You don’t want lumps in your sauce. Cook the sauce for 6-7 minutes until it thickens slightly. Add the can of chilis and salsa. Add the crème fraîche and the half and half and whip the mixture until smooth. Sometimes I add more crème fraîche to make the sauce thicker. The sauce can be made a day ahead, but heat it up before using it. 
The Filling
Mix the chicken, almonds, shredded mozzarella, and olives in a large bowl. Add the sauce and season it with salt, pepper and a pinch of dried chipotle peppers. 
The Enchiladas 
Preheat the oven to 350˙Fahrenheit
I had to use two dishes to bake the enchiladas: 
1 10” x15” and one 
1  8”x 11“ dish
Spray both dishes with a nonstick cooking spray. Add about ½ cup of sauce to the bottom of the pan. Place a large spoonful of filling on each tortilla. Roll it up and put them in a dish seam-side down. Once all the enchiladas are cuddling together, pour the sauce over them. The sauce should come up to about ⅓ of the pan. Sprinkle mozzarella and Mexican blend cheeses over the enchiladas. Cover the dishes with foil and bake for about 20 minutes. Remove the foil and bake an additional 20 minutes. The sauce should be bubbling and the cheese should be slightly browned. 
The Garnish
sour cream or crème fraîche 
cilantro 
your favorite salsa 
sliced avocados or guacamole 

Guten Appetit!
Recipe by ©Sunnycovechef.com
​
Here are some of my other recipes you may like. Click on the photo to get the recipe.
Turkey Enchiladas
Turkey Enchiladas in Red Sauce
Slow roasted Cherry Tomatoes
Slow Roasted Cherry Tomatoes
Lemon Bread
Lemon Tea Bread
25 Comments
David Scott Allen link
9/1/2021 10:04:58 pm

The blog looks beautiful, Gerlinde! I know how much work it is, as I am going thrift myself.

The enchiladas look amazing — I can’t wait to try them!

Reply
Gerlinde
9/2/2021 09:37:57 am

Thanks David, the enchiladas are yummy . I have so much more to do on my blog but eventually it will be done.

Reply
Frieda Rector
3/30/2022 01:38:06 pm

We enjoyed this incredible dish with the chef Gerlinde.

Reply
Chef Mimi link
9/2/2021 04:51:10 am

the blog is beautiful! Nice and clean. Love the recipe layout. Love these enchiladas! The sauce sounds wonderful.

Reply
Gerlinde
9/2/2021 09:42:19 am

The main reason I had my blog redone was to combine the recipe with the blog post. Unfortunately by doing so,I lost my comments. I still have my old site tucked away but it is not active.

Reply
Sippity Sup
9/2/2021 08:50:17 am

Homemade broth for handmade enchiladas. That’s good eating. GREG

Reply
Gerlinde
9/2/2021 09:42:55 am

I agree Greg, homemade broth is the best.

Reply
Seaside Susan
9/2/2021 08:58:59 am

Great looking site! Will definitely try your recipe! Almonds are a surprise! Sounds like a fun book club! Ours needs more members, and we all live near Sunny Cove, if interested!!

Reply
Gerlinde
9/2/2021 09:45:28 am

Hi Susan, I think one book club is plenty for me but if you live near Sunny Cove we can have a cup of coffee together.

Reply
John / Kitchen Riffs link
9/2/2021 10:56:53 am

Love enchiladas, and these look terrific. We rarely have leftovers when we make something like this. :-) The blog looks great, but I know what a pain the maintenance and mechanics of it can be. Blogging is fun, but dealing with all of that is not. Anyway, good stuff -- thanks.

Reply
Gerlinde
9/2/2021 05:32:25 pm

It’s hard to find someone that knows my platform which is Weebly. I hear you lot and clear, I love blogging but don’t like the other stuff. It’s often tedious.

Reply
Pamela link
9/5/2021 11:21:27 am

Good news - I got e-mail notification of your new blog post. Other good news - I absolutely love chicken enchiladas. I've printed out your recipe. I'm impressed/amazed/delighted that your husband cleans up up the kitchen after you've done your cooking charms. Actually, so does mine. :-)

Reply
Gerlinde
9/5/2021 11:56:41 am

Aren’t our husbands wonderful. I hope you like the chicken enchiladas. I made them many times and was happy when I could post them.

Reply
diane marvin koenig
9/5/2021 04:44:04 pm

Those were the most mouth watering enchiladas and I remember the satisfied Bookclub faces after they were served! (And eaten!)

Reply
Gerlinde
9/6/2021 08:54:36 am

Thanks Diane,I am glad you liked them.

Reply
Valentina link
9/10/2021 08:35:45 pm

Wow, your site looks beautiful! So fresh and well organized.
I'm a huge enchilada fan and love that you can get it all ready ahead of time and then pop them in the oven before serving. The Kalamata olives is such a nice touch, and makes the filling so unique (and delicious). :-) ~Valentina

Reply
Gerlinde
9/11/2021 07:46:37 am

Thanks for the comment Valentina, redoing this blog has been a real experience for me, it took way too long.

Reply
The-FoodTrotter link
9/15/2021 09:13:14 am

Your recipe is delightful! I absolutely need to do enchilladas again, I've tried twice it was so delicious! :)

Reply
Gerlinde
9/15/2021 05:08:53 pm

Enchiladas are the perfect comfort food. Thanks for the comment.

Reply
Jean | Delightful Repast link
9/16/2021 05:37:39 pm

Gerlinde, yes, as you mentioned, one *could* make these enchiladas with rotisserie chicken; but oh how much better they are made this way! You have just made me so hungry with this beautiful post and recipe.

Reply
Gerlinde
9/16/2021 06:31:38 pm

Now , that it fall is just around the corner these enchiladas are the perfect comfort food.

Reply
Healthy World Cuisine link
9/21/2021 05:43:06 am

That delicious sauce! Creamy and so cozy on these cooler days. The boys are going to love that little kick of heat.

Reply
Gerlinde
9/22/2021 09:41:12 am

I like the sauce, but now that I have a red and white sauce for enchiladas I want to try a green tomatillo sauce . Thanks for the comment Bobbie, I hope all is well with you.

Reply
Liz link
3/31/2022 02:51:52 am

Mmmm....these are some tempting enchiladas!! We have flurries in the forecast after a 78 degree day---think I need some comfort food ASAP! These would fit the bill :)

Reply
Gerlinde
3/31/2022 08:41:54 am

I hope you like them Liz, you are such a good cook.

Reply



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    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

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    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


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