Print

Creamy White Chicken Enchiladas

Creamy White Chicken Enchiladas
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy White Chicken Enchiladas are the epitome of comfort food, combining tender shredded chicken wrapped in soft tortillas and smothered in a rich, creamy sauce. This easy-to-make dish is perfect for busy weeknights or festive gatherings, promising to satisfy even the pickiest eaters. With just a few simple ingredients and quick preparation, you can enjoy a hearty meal that’s also highly customizable; feel free to switch up the protein or add your favorite veggies. Serve it with fresh toppings like avocado slices and cilantro for an extra burst of flavor. These enchiladas are not only delicious but also perfect for leftovers, making them an ideal choice for meal prepping.

Ingredients

Scale
  • 3 cups cooked, shredded boneless skinless chicken breasts
  • 2 cups shredded Monterey Jack cheese
  • 1 cup heavy cream
  • 1 cup low-sodium chicken broth
  • 8 large flour tortillas
  • 1 can (4 oz) diced green chiles
  • 3 cloves fresh garlic, minced

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a 9 x 13 inch baking dish with nonstick cooking spray.
  2. In a large skillet over medium heat, sauté seasoned chicken until fully cooked (about 7-10 minutes). Shred the chicken once cooled.
  3. In the same skillet, combine heavy cream, chicken broth, diced green chiles, minced garlic, salt, and pepper; stir well and let simmer.
  4. Fill each tortilla with shredded chicken and cheese; roll tightly and place seam-side down in the baking dish.
  5. Pour the creamy sauce over the enchiladas and sprinkle any remaining cheese on top.
  6. Bake for about 20 minutes or until bubbly and golden brown.

Nutrition

Find it online: https://recipesamanda.com/creamy-white-chicken-enchiladas/

save me