Description
A comforting and protein-packed chicken enchilada recipe featuring a creamy white sauce that is rich, cheesy, and easy to make. Perfect for weeknights or entertaining, with a delicious twist on traditional enchiladas.
Ingredients
- 3 cups cooked shredded rotisserie chicken (about 450g / 1 lb)
- 8–10 small flour or corn tortillas
- 4 oz cream cheese (full-fat)
- 1 cup heavy cream (240ml)
- 1 cup low-sodium chicken broth (240ml)
- 1 small onion, finely chopped (about 100g / 3.5 oz)
- 3 cloves garlic, minced
- 1 small jalapeño, seeded and finely chopped (optional)
- 2 cups shredded Mexican blend cheese (cheddar, Monterey Jack, queso quesadilla) (about 200g / 7 oz)
- 1 can diced green chilies (4 oz / 115g)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Prep your ingredients by finely chopping the onion, garlic, and jalapeño (if using). Shred the chicken if not already shredded. Grate cheese if using a block.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté the onion until translucent, about 4-5 minutes. Add garlic and jalapeño and cook for 1 more minute.
- Lower heat to medium-low. Add cream cheese and stir until melted and smooth. Slowly whisk in heavy cream and chicken broth, ensuring no lumps. Stir in cumin, chili powder, salt, and pepper. Simmer gently for 3-4 minutes until sauce thickens slightly.
- Remove from heat and stir in half of the shredded cheese until melted and smooth.
- In a mixing bowl, combine shredded chicken, diced green chilies, and 1 cup of the creamy white sauce. Mix until evenly coated.
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Warm tortillas briefly to make pliable.
- Spoon about ⅓ cup of filling into each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat with remaining filling.
- Pour remaining creamy white sauce evenly over enchiladas. Sprinkle remaining shredded cheese on top.
- Bake uncovered for 20 minutes or until cheese is bubbly and golden.
- Let rest for 5 minutes before serving. Garnish with chopped fresh cilantro and optional lime or sour cream.
Notes
[‘Warm tortillas before rolling to prevent cracking.’, ‘Use full-fat cream cheese for best sauce texture.’, ‘Simmer sauce until slightly thickened before adding cheese to avoid separation.’, ‘Use low-sodium chicken broth to control saltiness.’, ‘Freshly shred cheese to avoid grainy sauce caused by anti-caking agents.’, ‘Assemble enchiladas up to 24 hours ahead and refrigerate before baking.’, ‘Do not freeze enchiladas as the cream sauce may separate when thawed.’, ‘For milder flavor, omit jalapeño; for more heat, add chipotle peppers or cayenne.’, ‘Corn tortillas can be used for gluten-free option but warm carefully to avoid cracking.’]
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 enchilada (1/6 of
- Calories: 450
- Sodium: 550
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 28
- Fiber: 3
- Protein: 38
Keywords: high protein, chicken enchiladas, creamy white sauce, easy dinner, comfort food, Mexican, meal prep, healthy, cheesy