Description
Creamy White Chicken Enchiladas are a delightful dish that combines shredded chicken with a rich, creamy sauce, all wrapped in warm tortillas. This easy recipe is perfect for family dinners or gatherings, making it a crowd-pleaser that everyone will love. With minimal prep time and the ability to customize ingredients, these enchiladas are not only comforting but also versatile. Serve them with fresh toppings like avocado and cilantro for an added burst of flavor. Whether youβre cooking for a weeknight meal or a special occasion, these enchiladas promise to impress.
Ingredients
- 3 cups cooked, shredded boneless skinless chicken breasts
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 can (4 oz) diced green chiles
- 8 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 350Β°F (175Β°C) and spray a 9Γ13 inch baking dish with nonstick spray.
- In a skillet over medium heat, sautΓ© the seasoned chicken until fully cooked, about 7-10 minutes. Shred the chicken using forks or a paddle mixer.
- In the same skillet, combine heavy cream, chicken broth, diced green chiles, minced garlic, salt, and pepper. Stir and simmer until well blended.
- Fill each tortilla with shredded chicken and cheese; roll tightly and place seam-side down in the baking dish.
- Pour the sauce evenly over the enchiladas and sprinkle any remaining cheese on top.
- Bake for about 20 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 420
- Sugar: 2g
- Sodium: 550mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Customize your filling by adding sautΓ©ed vegetables such as bell peppers or onions for extra flavor. To prevent sogginess, use just enough sauce to coat the enchiladas without drowning them.