Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas are a delightful dish that combines tender chicken, soft flour tortillas, and a luscious creamy sauce for a comforting meal. This recipe is perfect for busy weeknights or special occasions, as it’s easy to prepare and customizable to suit your family’s tastes. Each bite is filled with cheesy goodness and savory flavors that will leave everyone asking for more. Serve these enchiladas with fresh toppings or alongside vibrant sides for a deliciously satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 8 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 can (4 oz) diced green chiles
- 3 cloves fresh garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with nonstick spray.
- In a skillet over medium heat, sauté seasoned chicken until fully cooked (about 7-10 minutes). Shred the chicken once it has cooled slightly.
- In the same skillet, mix heavy cream, chicken broth, green chiles, minced garlic, salt, and pepper. Stir and let simmer until well blended.
- Fill each tortilla with shredded chicken and a sprinkle of cheese, then roll tightly and place seam-side down in the prepared baking dish.
- Pour the creamy sauce over the enchiladas ensuring they are evenly coated. Sprinkle any remaining cheese on top.
- Bake in the preheated oven for about 20 minutes or until bubbly and golden brown.
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
Find it online: https://recipesbypenelope.com/creamy-white-chicken-enchiladas/