Description
Delicious and creamy white chicken enchiladas made with shredded chicken, a rich blend of heavy cream, chicken broth, green chiles, and Monterey Jack cheese. This comforting Mexican-inspired dish is baked to perfection, offering a creamy sauce and melted cheese over soft flour tortillas, perfect for a satisfying family meal.
Ingredients
Scale
Chicken Mixture
- 3 cups cooked, shredded boneless skinless chicken breasts
- Salt to taste
- Black pepper to taste
Creamy Sauce
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 can (4 ounces) diced green chiles
- 3 cloves fresh garlic, minced
- Salt to taste
- Black pepper to taste
Assembly
- 8 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- Nonstick cooking spray for baking dish
Instructions
- Prepare Oven and Baking Dish: Preheat the oven to 350°F (175°C). Lightly coat a 9×13 inch baking dish with nonstick cooking spray to prevent sticking during baking.
- Cook and Shred Chicken: Heat a skillet over medium heat and add the cooked shredded chicken. Season with salt and black pepper to taste. Sauté the chicken until it is heated through, approximately 7 to 10 minutes. Use forks to shred the chicken further as needed.
- Make Creamy Sauce: In the same skillet, combine heavy cream, low-sodium chicken broth, diced green chiles, and minced garlic. Add salt and pepper to taste. Stir the mixture and allow it to simmer until heated and well blended, forming a rich creamy sauce.
- Fill and Roll Tortillas: Lay out each flour tortilla and place a portion of the shredded chicken mixture in the center. Add a portion of the shredded Monterey Jack cheese on top of the chicken. Roll the tortilla tightly and arrange seam side down in the prepared baking dish.
- Add Sauce and Cheese: Pour the creamy sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining shredded Monterey Jack cheese on top of the sauced tortillas.
- Bake: Place the baking dish uncovered in the preheated oven. Bake for 20 minutes, or until the sauce is bubbly and the cheese is melted and golden brown on top.
Notes
- For extra flavor, consider adding chopped cilantro or a squeeze of lime before serving.
- Use low-sodium chicken broth to control the saltiness of the dish.
- Substitute flour tortillas with corn tortillas for a gluten-free option, but warm them first to avoid cracking when rolling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- To make it spicier, add chopped jalapeños or hot sauce to the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Keywords: white chicken enchiladas, creamy enchiladas, baked enchiladas, Mexican chicken recipe, Monterey Jack cheese enchiladas
