Give Chicken Enchiladas An Extra Zip Of Tangy Flavor With Just A Half Cup Of This - Tasting Table

Alabama white sauce, also called white barbecue sauce, can be added to chicken enchiladas for tang and creaminess. The sauce is made from mayonnaise, vinegar, peppercorns, hot sauce, and lemon juice. Mixing about half a cup into the filling makes the flavor brighter and adds acidity to complement red or green enchilada sauce. The creamy mayonnaise base pairs with melty cheese and helps balance spice heat. The vinegar increases acidity, while the mayo helps cut through heat. The wetter texture helps prevent chicken from drying out and absorbing sauce too quickly. The filling can be assembled with cooked shredded chicken, enchilada sauce, cheese, and seasoning, then baked until crispy and melted.

"Adding just half a cup of Alabama white sauce - a mixture of mayonnaise, vinegar, peppercorns, hot sauce, and lemon juice - to your enchilada filling will make it creamier, brighter, and more flavorful overall. The vinegar gives the traditional red or green sauce a touch more acidity, plus the creamy mayo base pairs well with melty cheese and cuts through the heat of the spices. It's a refreshing balance of flavors, and also gives the filling a wetter texture: Chicken tends to dry out and absorb sauce quickly."

"You can buy premade white sauce or make it yourself. Once acquired, simply combine it with cooked, shredded chicken, enchilada sauce, cheese, and seasoning in a bowl. Wrap this filling in tortillas, place them side-by-side in a baking dish, and pour more enchilada sauce on top before baking. Bake until crispy and melted, and you've got a Southern twist on a classic Mexican recipe."

"Instead of mixing it into the filling, combine it with sour cream and layer it on top of the enchiladas before baking. This creates a perfectly crisp top similar to when baking lasagna or mac and cheese in the oven. Or keep it simple and drizzle fresh Alabama sauce on the final product instead of sour cream."

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