Description
These creamy white chicken enchiladas are a comforting dish filled with tender chicken and a rich, creamy sauce.
Ingredients
Scale
- 2 cups cooked, shredded chicken (breast or thighs)
- 1 cup sour cream or cream cheese
- 1 cup chicken broth
- 1 can green chilies (optional)
- 8 flour tortillas
- 1 cup diced onions
- 2 cloves minced garlic
- 2 cups shredded cheese (Monterey Jack and cheddar)
- Chopped avocado, diced tomatoes, and lime wedges for topping (optional)
Instructions
- Cook the chicken by poaching in seasoned water, grilling, or sautéing until golden. Shred the chicken.
- In a skillet over medium heat, melt butter and sauté diced onions and garlic until fragrant. Stir in sour cream or cream cheese and chicken broth until smooth.
- In a large bowl, combine shredded chicken with half of the creamy sauce.
- Preheat oven to 350°F. Spread some sauce in a baking dish. Fill tortillas with chicken mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over enchiladas, sprinkle with cheese, and bake for 20-25 minutes until bubbly and golden.
- Garnish with fresh cilantro or avocado and serve warm.
Notes
Don’t overfill the tortillas, and remember to create sauce layers for moisture and flavor. Let the dish rest before serving for optimal flavor melding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: enchiladas, creamy, chicken, Mexican, comfort food