Years ago, my grandmother’s kitchen smelled of roasted garlic and simmering chicken, a scent that still pulls me into a sense of belonging. When I recreate her recipe, I notice how the creamy sauce thickens just right, clinging to the tender shredded chicken and soft tortillas. It’s comfort rooted in history, yet perfect for these unpredictable times when we crave simple, honest flavors.
In a world rushing toward instant everything, this dish slows you down with its rich textures and subtle spices. Cooking it feels like grounding myself, a reminder that family stories and tradition often start at the same small kitchen table. Putting this together is a quiet act of nostalgia and resilience, blending old memories with today’s need for nourishment.
WHY I LOVE THIS RECIPE?
- Fills my home with smells I grew up with—warm, cheesy, a little smoky from the chipotle.
- Gives me a chance to slow down, measure, stir, and find calm amid chaos.
- The creamy sauce feels like a hug, wrapping around the shredded chicken like a warm blanket.
- It’s the kind of dish that tastes even better when made with love and a pinch of chaos.
- Perfect for chilly nights and cozy weekends, grounding me back where I belong.
When I put the final enchilada in the oven, I think about how food connects us. It’s more than just a meal; it’s a story, a comfort, a small act of rebellion against fast-paced chaos. Sitting down to eat this feels like reclaiming a piece of that quiet history.
And yet, this dish feels fresh, almost daring—an invitation to slow down, taste, and enjoy. It reminds me that even in busy seasons, some recipes are worth holding onto, warming us from the inside out.
Creamy Chicken and Garlic Enchiladas
Ingredients
Equipment
Method
- Start by shredding the cooked chicken into bite-sized pieces, then set aside.
- In a large skillet, melt the butter over medium heat and add minced garlic, cooking until fragrant and golden, about 1 minute.
- Add the flour to the butter and garlic, whisking continuously to create a smooth roux, cooking for about 1 minute to eliminate raw flour taste.
- Gradually pour in the chicken broth, whisking constantly until the sauce begins to thicken and is smooth.
- Stir in the sour cream, paprika, salt, and pepper, cooking just until warmed through and the sauce is creamy.
- Fold the shredded chicken into the sauce, coating it evenly and allowing it to heat through for a few minutes.
- Preheat your oven to 375°F (190°C). Lightly grease a shallow baking dish with butter or non-stick spray.
- Warm the tortillas slightly to make them more flexible, then spoon about 2-3 tablespoons of the chicken mixture onto each tortilla and roll tightly.
- Arrange the filled tortillas seam-side down in the prepared baking dish, snugly fitting them side by side.
- Pour the remaining sauce evenly over the layered enchiladas, then sprinkle generously with shredded cheese.
- Bake uncovered for 20-25 minutes, until the cheese is bubbly and golden brown around the edges.
- Remove from the oven and let rest for a few minutes before serving. Enjoy the creamy, cheesy layers with a side of your favorite vegetables or rice.
This recipe isn’t just about flavor; it’s about the connection to something deeper—family, tradition, and the simple act of caring for ourselves. In these times, returning to comfort food and slow cooking feels reassuring and grounding.
Gather around the table, share stories, and make memories over creamy white chicken enchiladas. It’s a small act of bringing people together, a gentle reminder that some of the best moments are seasoned with history and love.
Hi there! I’m Elias Carter, the foodie and recipe creator behind Dramatically Stirring.
Food has always been my love language. Growing up in the heart of North Carolina, I spent countless hours in the kitchen with my grandmother, learning how a simple meal could tell a story, bring people together, and stir up emotions far beyond taste. That’s the spirit behind this blog — food that isn’t just cooked, but dramatically stirring.