Creamy Chicken Enchiladas
Creamy Chicken Enchiladas are a delightful comfort food that combines tender shredded chicken, soft flour tortillas, and a rich, velvety cream sauce. This easy-to-make recipe is perfect for weeknight dinners or special gatherings, bringing both flavor and festivity to your table. With each cheesy bite, you’ll experience the warmth of home-cooked goodness that will leave everyone craving more.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3 cups cooked, shredded boneless skinless chicken breasts
- 8 large flour tortillas
- 1 cup cream cheese, softened
- 1 cup sour cream
- 2 cups low-sodium chicken broth
- 2 cloves garlic, minced
- 2 cups shredded cheese (Monterey Jack & cheddar mix)
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a baking dish.
- In a skillet over medium heat, cook the chicken until no longer pink, about 6-7 minutes per side. Shred the chicken once cooled.
- In a saucepan over low heat, mix cream cheese, sour cream, and chicken broth until smooth. Stir in minced garlic; season with salt and pepper.
- Spread some sauce at the bottom of the baking dish. Fill each tortilla with chicken and cheese mixture, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over the enchiladas and top with shredded cheese.
- Bake for 20-25 minutes until bubbly and golden brown.
Nutrition
- Serving Size: 1 enchilada (approximately 200g)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: - For added spice, consider using pepper jack cheese or adding jalapeños. - Substitute chicken with black beans for a vegetarian version. - You can prepare these enchiladas ahead of time by assembling them without baking and refrigerating them for up to 24 hours.