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If you’re craving a dish that combines comforting creaminess with a touch of zesty flair, look no further than this Creamy White Chicken Enchiladas Recipe. It’s a delightful twist on the classic enchiladas, loaded with tender shredded chicken, a luscious sauce made from heavy cream and green chiles, and plenty of melted Monterey Jack cheese. Whether you’re serving family or friends, this recipe offers layers of cozy, rich flavors wrapped inside soft flour tortillas that will instantly become a new favorite in your dinner rotation.
Ingredients You’ll Need
These simple but essential ingredients come together beautifully to create a perfect balance of creamy, savory, and mildly spicy flavors. Each item plays a crucial role in delivering the dish’s irresistible texture and color, making it as visually appealing as it is delicious.
- 3 cups cooked, shredded boneless skinless chicken breasts: The hearty protein base, tender and perfect for absorbing the creamy sauce flavors.
- 1 cup heavy cream: Brings richness and the signature velvety texture to the sauce that coats every bite.
- 1 cup low-sodium chicken broth: Adds depth and light savory notes without overwhelming the creaminess.
- 1 can (4 oz) diced green chiles: Provides a gentle, smoky heat that elevates the dish pleasantly.
- 3 cloves fresh garlic, minced: Infuses the sauce with aromatic warmth and enhances all other flavors.
- 8 large flour tortillas: Soft and sturdy, perfect for wrapping all the delicious filling without falling apart.
- 2 cups shredded Monterey Jack cheese: Melts beautifully, lending a mild, buttery flavor throughout the enchiladas.
- Salt and pepper to taste: Needed to balance and highlight all the wonderful ingredients.
How to Make Creamy White Chicken Enchiladas Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grab a 9×13 inch baking dish and give it a good spritz with nonstick spray. This ensures your enchiladas won’t stick and makes cleanup a breeze, setting the stage for a worry-free cooking experience.
Step 2: Cook and Shred the Chicken
In a large skillet over medium heat, sauté your seasoned chicken breasts until they’re cooked through, which usually takes around 7 to 10 minutes. Once cooked, shred the chicken right in the skillet or transfer to a bowl. The shredded chicken creates the perfect texture to soak up that creamy sauce later on.
Step 3: Craft the Creamy Sauce
Using the same skillet, pour in the heavy cream, chicken broth, and the diced green chiles. Toss in the minced garlic, then season with salt and pepper. Stir everything together and let it simmer gently until the sauce becomes well-blended and slightly thickened. This step is where the magic happens, as the flavors melt together into a luscious sauce that’s the heart of the dish.
Step 4: Fill and Roll Your Enchiladas
Lay out each flour tortilla and spoon a generous amount of shredded chicken into the center. Sprinkle some shredded Monterey Jack cheese on top of the chicken before rolling the tortilla tightly. Arrange each rolled enchilada seam-side down in the prepared baking dish. This careful assembling ensures every enchilada stays perfectly intact while baking.
Step 5: Bake to Perfection
Pour the remaining creamy sauce over the enchiladas, making sure they’re nicely covered. Sprinkle the leftover cheese over the top, then pop the dish into your preheated oven. Bake for about 20 minutes, or until the sauce is bubbly and the cheese on top turns a gorgeous golden brown. The aroma filling your kitchen at this point is simply irresistible.
How to Serve Creamy White Chicken Enchiladas Recipe
Garnishes
To elevate your enchiladas even further, consider fresh garnishes like chopped cilantro, sliced green onions, or a dollop of sour cream. These additions bring bright, fresh notes that cut through the richness, creating a beautiful contrast both visually and in flavor.
Side Dishes
Pair your Creamy White Chicken Enchiladas Recipe with simple sides such as Mexican rice or a crisp green salad to balance the meal. Refried beans or black beans also complement the flavors perfectly while adding a satisfying heartiness.
Creative Ways to Present
For a fun twist, serve your enchiladas in individual ramekins or roll them smaller as “enchilada bites” for easy party appetizers. You can also layer the ingredients in a casserole dish to transform this recipe into a deliciously creamy enchilada bake.
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover enchiladas in an airtight container and store them in the refrigerator. They’ll keep well for 3 to 4 days while maintaining that lovely creamy texture and flavor you love.
Freezing
This Creamy White Chicken Enchiladas Recipe freezes beautifully. Arrange the assembled enchiladas in a freezer-safe dish, cover tightly with foil or plastic wrap, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, cover leftovers with foil and warm in a 350-degree Fahrenheit oven until heated through, around 15 to 20 minutes. Alternatively, microwave individual portions covered with a damp paper towel to keep them moist and creamy.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a fantastic time-saver and adds extra flavor. Just shred the meat and proceed with the recipe as usual.
What type of cheese works best if I can’t find Monterey Jack?
Monterey Jack melts wonderfully, but you can substitute with mozzarella or mild white cheddar for a similar creamy texture and gentle flavor.
Is it possible to make this dish spicier?
Yes! You can add finely chopped jalapeños or use a spicier variety of green chiles to give the sauce an extra kick suited to your taste.
Can I prepare the sauce ahead of time?
Definitely! The creamy sauce can be made a day in advance and refrigerated. Just warm it gently before assembling your enchiladas to keep that silky consistency.
How can I make this dish gluten-free?
Swap the flour tortillas for gluten-free tortillas available in many stores, and ensure the broth and other ingredients are certified gluten-free to keep everyone happy.
Final Thoughts
You really can’t go wrong with this crowd-pleasing Creamy White Chicken Enchiladas Recipe. It’s cozy, satisfying, and bursting with subtle layers of flavor that make it feel special but totally doable on any day. Give it a try for your next dinner and watch how quickly it becomes a beloved staple in your kitchen.
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Creamy White Chicken Enchiladas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
Creamy White Chicken Enchiladas are a comforting and flavorful Mexican-inspired dish featuring tender shredded chicken wrapped in flour tortillas, smothered in a rich, creamy sauce made with heavy cream, chicken broth, diced green chiles, and garlic, then baked to perfection with melted Monterey Jack cheese.
Ingredients
Chicken Filling
- 3 cups cooked, shredded boneless skinless chicken breasts
- Salt and pepper to taste
Sauce
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 can (4 oz) diced green chiles
- 3 cloves fresh garlic, minced
- Salt and pepper to taste
Assembly
- 8 large flour tortillas
- 2 cups shredded Monterey Jack cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking dish by coating it with nonstick spray to prevent the enchiladas from sticking during baking.
- Cook and Shred Chicken: In a large skillet over medium heat, season the chicken with salt and pepper, then sauté until fully cooked, about 7-10 minutes. Remove from heat and shred the chicken finely using two forks or your fingers.
- Prepare Sauce: Using the same skillet, combine the heavy cream, low-sodium chicken broth, diced green chiles, minced garlic, and additional salt and pepper to taste. Stir the mixture well and let it simmer over medium heat until all ingredients are blended and slightly thickened, about 5 minutes.
- Assemble Enchiladas: Place each flour tortilla on a flat surface, spoon an even amount of shredded chicken and some shredded Monterey Jack cheese onto the center of each tortilla. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Top and Bake: Pour the remaining creamy sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the leftover shredded Monterey Jack cheese on top. Bake in the preheated oven for about 20 minutes or until the sauce is bubbly and the cheese is melted and golden brown.
Notes
- Use low-sodium chicken broth to control sodium levels in the dish.
- For a spicier variation, add chopped jalapeños or hot sauce to the sauce mixture.
- This dish can be made ahead by assembling the enchiladas and refrigerating before baking; bake just before serving.
- Leftover enchiladas keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- To make it lighter, substitute heavy cream with half-and-half or whole milk, but the sauce may be less rich.
