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
Scale
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.
