Creamy White Chicken Enchiladas Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://ricoloranz.com/creamy-white-chicken-enchiladas-recipe/
