Description
Creamy White Chicken Enchiladas are a comforting delight that combines tender shredded chicken wrapped in soft tortillas, all enveloped in a rich, creamy sauce. This easy-to-make recipe is perfect for family dinners or gatherings, delivering mouthwatering flavors that will leave everyone wanting more. With simple ingredients and straightforward preparation steps, these enchiladas offer a satisfying meal any night of the week.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 8 flour tortillas (10-inch)
- 8 oz cream cheese
- 2 cups shredded Monterey Jack and cheddar cheese (divided)
- 10.5 oz can cream of chicken soup
- 1 cup low-sodium chicken broth
- 4 oz diced green chiles
Instructions
- Preheat oven to 350°F (175°C) and lightly spray a baking dish with nonstick cooking spray.
- Cook chicken in a skillet over medium heat until no longer pink (about 6-7 minutes per side). Shred the chicken after cooking.
- In a bowl, combine cream cheese, green chiles, shredded cheese (reserve some for topping), and shredded chicken to create the filling.
- Spoon the filling onto each tortilla, roll them up tightly, and place seam-side down in the baking dish.
- In another bowl, whisk together cream of chicken soup and chicken broth until smooth. Pour over assembled enchiladas and top with remaining cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (200g)
- Calories: 380
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg