Description
Delicious and comforting creamy white chicken enchiladas that are perfect for family dinners.
Ingredients
- 3 cups cooked, shredded boneless skinless chicken breasts
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 can (4 oz) diced green chiles
- 3 cloves fresh garlic, minced
- 8 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9 x 13-inch baking dish with nonstick spray.
- Sauté the seasoned chicken in a skillet over medium heat until fully cooked, about 7 to 10 minutes. Shred the chicken and set it aside.
- In the same skillet, combine heavy cream, chicken broth, diced green chiles, minced garlic, salt, and pepper. Stir and let it simmer.
- Fill each flour tortilla with shredded chicken and a sprinkle of Monterey Jack cheese. Roll them tightly and place seam-side down in the baking dish.
- Pour the creamy sauce over the enchiladas, ensuring they are fully coated. Top with any remaining cheese.
- Bake for about 20 minutes or until bubbly and golden brown.
Notes
For enhanced flavor, consider marinating chicken with spices beforehand. Garnish with cilantro or green onions for added freshness.
