Description
Creamy White Chicken Enchiladas offer a delightful blend of flavors and textures, making them a go-to comfort food for any occasion. This dish features tender shredded chicken wrapped in soft flour tortillas, all smothered in a rich and creamy sauce that elevates the entire meal. With just 45 minutes from preparation to table, these enchiladas are perfect for busy weeknights or family gatherings. Plus, they’re customizable, allowing you to incorporate your favorite proteins or vegetables. Whether topped with fresh cilantro, creamy avocado, or served alongside a refreshing salad, these enchiladas will leave everyone asking for more!
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 the seasoned chicken until fully cooked (about 7–10 minutes), then shred it using two forks.
- In the same skillet, combine heavy cream, chicken broth, diced green chiles, minced garlic, salt, and pepper; stir well and let simmer.
- For each tortilla, fill with shredded chicken and cheese; roll tightly and place seam-side down in the baking dish.
- Pour the creamy sauce over the enchiladas, sprinkle remaining cheese on top, and bake for approximately 20 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg