Description
Tender chicken wrapped in a silky white sauce, balancing rich dairy, bright chiles, and melty cheese for a comforting meal.
Ingredients
Scale
- 600 g cooked, shredded chicken (about 3 cups)
- 227 g cream cheese (full-fat)
- 240 ml sour cream (full-fat)
- 240 ml heavy cream
- 200 g shredded Monterey Jack or white cheddar
- 12 8-inch flour tortillas
- 120 g minced yellow onion
- 9 g minced garlic (3 cloves)
- 113 g canned diced green chiles
- 240 ml chicken broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp black pepper
- Kosher salt to taste
- 15 ml olive oil or neutral oil
- 15 g fresh cilantro (optional, chopped)
- Lime wedges for serving
Instructions
- Poach the chicken by bringing water or broth to a simmer with salt and bay leaves.
- Remove the chicken and shred after resting for 5 minutes.
- Heat olive oil in a skillet, then sauté onion until translucent and fragrant.
- Add garlic and cook until aromatic.
- Stir in cream cheese, sour cream, and heavy cream until smooth.
- Add chicken broth, spices, and green chiles; simmer to blend flavors.
- Fold in shredded chicken and cheese; season with salt to taste.
- Warm tortillas to prevent cracking.
- Spoon filling onto tortillas, roll tightly, and place in a baking dish.
- Pour remaining sauce over enchiladas and sprinkle with reserved cheese.
- Bake at 200°C (400°F) for 12–15 minutes until cheese is melted.
- Serve garnished with cilantro and lime wedges.
Notes
To prevent soggy enchiladas, avoid overfilling and lightly coat pan with sauce. For make-ahead prep, assemble the dish and refrigerate, adding extra time to bake if cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 720
- Sugar: 6g
- Sodium: 980mg
- Fat: 44g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 150mg