Description
Creamy white chicken enchiladas are a delightful twist on a classic Mexican favorite, bringing warmth and comfort to your dinner table. With tender shredded chicken enveloped in flour tortillas and smothered in a rich, creamy sauce, this dish is sure to impress. Topped with melted cheese and baked until bubbly, these enchiladas are perfect for family gatherings or cozy weeknight dinners. The recipe is not only easy to prepare but also customizable to suit your taste preferences, allowing you to incorporate vegetables or adjust the spice level. Enjoy the explosion of flavors in every bite!
Ingredients
- Boneless, skinless chicken breasts
- Flour tortillas
- Cream of chicken soup
- Shredded Monterey Jack and cheddar cheese
- Canned green chiles
- Heavy cream
- Garlic powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken with half of the cream of chicken soup and green chiles.
- Lay each tortilla flat; fill with the chicken mixture and roll tightly.
- Place seam-side down in a greased baking dish.
- In a saucepan, heat remaining cream of chicken soup with heavy cream and garlic powder until warm.
- Pour sauce over the enchiladas and top with shredded cheese.
- Bake for 20-25 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 380
- Sugar: 3g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Use leftover rotisserie chicken for quicker prep. Add fresh spinach or bell peppers for extra nutrition. Adjust spice levels by using milder green chiles or serving salsa on the side.