Description
Creamy White Chicken Enchiladas are a delightful twist on a classic Mexican dish that promises to satisfy your cravings. These enchiladas feature tender, shredded chicken enveloped in soft tortillas, all smothered in a velvety cream sauce made with savory chicken broth and zesty green chiles. Perfect for weeknight dinners or special occasions, this easy recipe allows for customization based on your family’s preferences. With just a few simple steps, you can create a comforting meal that’s sure to impress.
Ingredients
Scale
- 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
- 3 cloves fresh garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet over medium heat, sauté seasoned chicken until fully cooked (7-10 minutes), then shred it.
- In the same skillet, combine heavy cream, chicken broth, green chiles, minced garlic, salt, and pepper. Simmer for about 5 minutes.
- Fill each tortilla with shredded chicken and cheese; roll tightly and place seam-side down in a nonstick baking dish.
- Pour the creamy sauce over the enchiladas and sprinkle with remaining cheese.
- Bake for approximately 20 minutes or until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx. 200g)
- Calories: 490
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg