Description
These comforting white chicken enchiladas are filled with tender chicken and smothered in a creamy sauce, making them the perfect family favorite for any occasion.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 3 cloves fresh garlic, minced
- 8 oz cream cheese
- 2 cups shredded cheese (Monterey Jack and cheddar)
- 6 large flour tortillas
- 1 can (4 oz) canned green chiles
- 2 cups low-sodium chicken broth
- 1 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C). Spray a 9×13 inch baking dish with nonstick cooking spray.
- In a large skillet over medium heat, add a splash of olive oil. Season chicken breasts with salt and pepper. Cook for about 6-7 minutes on each side until fully cooked. Let cool slightly, then shred.
- In a mixing bowl, combine shredded chicken, minced garlic, cream cheese, and half of the shredded cheese. Mix until well incorporated.
- In a saucepan over medium heat, combine canned green chiles, chicken broth, and sour cream. Stir until smooth and heated through.
- Spread a layer of sauce at the bottom of your prepared baking dish.
- Take each tortilla and fill it with about two tablespoons of the chicken mixture. Roll tightly and place seam-side down in the dish.
- Pour remaining sauce over the rolled enchiladas, ensuring they are generously covered.
- Sprinkle the rest of the shredded cheese on top.
- Bake in preheated oven for 20-25 minutes or until bubbly and golden brown.
Nutrition
- Serving Size: 1 enchilada (approx. 200g)
- Calories: 380
- Sugar: 4g
- Sodium: 680mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
Keywords: Use rotisserie chicken as a shortcut for quick preparation. Customize with different cheeses or add jalapeños for extra heat. Store leftovers in an airtight container in the fridge for up to three days.