Creamy White Chicken Enchiladas Recipe

Introduction

Creamy White Chicken Enchiladas offer a comforting twist on a classic favorite. This dish features tender shredded chicken wrapped in soft flour tortillas, smothered in a rich, creamy sauce with a hint of green chile spice. Perfect for a family dinner or casual gathering, these enchiladas are sure to please.

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
• 3 cloves fresh garlic, minced
• 8 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and prepare a 9×13 inch baking dish with nonstick spray.
2. Step 2: In a skillet over medium heat, sauté the shredded chicken until heated through, about 7 to 10 minutes. Season with salt and pepper as desired.
3. Step 3: In the same skillet, combine heavy cream, chicken broth, diced green chiles, minced garlic, salt, and pepper. Stir and let the sauce simmer gently until well blended.
4. Step 4: Fill each flour tortilla with shredded chicken and some shredded cheese, then roll tightly and place seam-side down in the prepared baking dish.
5. Step 5: Pour the creamy sauce evenly over the rolled enchiladas, then sprinkle the remaining cheese on top.
6. Step 6: Bake for 20 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.

Tips & Variations

• For added flavor, mix chopped cilantro into the sauce or sprinkle on top before serving.
• Use rotisserie chicken to save time on cooking and shredding.
• Substitute Monterey Jack cheese with a Mexican blend for a sharper taste.
• Add a squeeze of fresh lime juice to the sauce for a bright finish.
• For a spicier version, use diced jalapeños instead of green chiles.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 15-20 minutes until warmed through, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas ahead and refrigerate them covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

Can I freeze creamy white chicken enchiladas?

Absolutely. Wrap the assembled (but unbaked) enchiladas tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Creamy White Chicken Enchiladas Recipe

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★★★★★

4.9 from 53 reviews

Creamy White Chicken Enchiladas feature tender shredded chicken wrapped in soft flour tortillas, smothered in a luscious creamy white sauce made with heavy cream, chicken broth, and green chiles, then baked until bubbly and golden. This comforting Mexican-inspired dish combines the richness of Monterey Jack cheese with the subtle heat of green chiles for a satisfying and flavorful meal perfect for any night of the week.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chicken Filling

• 3 cups cooked, shredded boneless skinless chicken breasts
• Salt and pepper to taste
• 3 cloves fresh garlic, minced

Sauce

• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• 1 can (4 oz) diced green chiles

Assembly

• 8 large flour tortillas
• 2 cups shredded Monterey Jack cheese, divided

Instructions

1. Preheat and Prepare: Preheat the oven to 350°F (175°C) and lightly coat a 9×13 inch baking dish with nonstick cooking spray to prevent sticking during baking.
2. Cook and Shred Chicken: In a skillet over medium heat, sauté the seasoned chicken breast pieces for 7 to 10 minutes until fully cooked. Once cooked, shred the chicken finely to ensure an even filling texture.
3. Make the Creamy Sauce: Using the same skillet, combine heavy cream, low-sodium chicken broth, diced green chiles, minced garlic, salt, and pepper. Stir the mixture and allow it to simmer gently until all ingredients are well blended and the sauce slightly thickens.
4. Assemble Enchiladas: Lay out each flour tortilla and evenly distribute shredded chicken and some of the shredded Monterey Jack cheese onto each one. Roll each tortilla tightly and place seam-side down in the prepared baking dish to keep them intact while baking.
5. Add Sauce and Cheese: Pour the creamy white sauce evenly over the assembled enchiladas. Sprinkle the remaining Monterey Jack cheese on top to create a golden, cheesy crust when baked.
6. Bake: Place the baking dish in the preheated oven and bake for approximately 20 minutes or until the sauce is bubbly and the cheese on top is melted and golden brown, signaling that the dish is ready to serve.

Notes

• For a spicier dish, consider adding canned diced jalapeños or a pinch of cayenne pepper to the sauce.
• Use freshly shredded chicken breast instead of pre-packaged to enhance flavor and texture.
• Allow enchiladas to cool for a few minutes before serving to let the sauce thicken slightly.
• Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
• Flour tortillas work best for rolling and softness; corn tortillas can be substituted but may require warming to prevent cracking.

Keywords: Creamy chicken enchiladas, white chicken enchiladas, baked chicken enchiladas, Mexican chicken recipe, creamy sauce enchiladas