Creamy White Chicken Enchiladas
Creamy White Chicken Enchiladas are a mouthwatering dish that promises to delight your taste buds with every bite. These enchiladas combine tender, shredded chicken wrapped in warm flour tortillas and smothered in a rich, creamy sauce made from heavy cream and chicken broth, resulting in a comforting meal that’s perfect for weeknight dinners or special gatherings. Easy to customize with your favorite vegetables or alternative proteins, this recipe serves six and is sure to become a family favorite. Prepare to savor the cheesy goodness and velvety texture that will leave everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves six
- Category: Main
- 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 prepare a baking dish by spraying it with nonstick spray.
- In a large skillet over medium heat, cook seasoned chicken breasts until fully cooked (about 7-10 minutes), then shred using two forks.
- In the same skillet, combine heavy cream, chicken broth, diced green chiles, minced garlic, salt, and pepper. Stir well and simmer until blended.
- Fill each tortilla with shredded chicken and cheese, roll tightly, and place seam-side down in the baking dish.
- Pour the creamy sauce over the enchiladas and sprinkle remaining cheese on top.
- Bake for about 20 minutes or until bubbly and golden brown.
Nutrition
- Serving Size: 1 enchilada (approximately 250g)
- Calories: 350
- Sugar: 2g
- Sodium: 740mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg
Find it online: https://juliataste.com/creamy-white-chicken-enchiladas/