Chicken Enchiladas with White Sauce
A delicious twist on classic enchiladas, featuring a creamy white sauce and tender chicken filling.
Equipment
- Skillet
- Oven
- 9x13 inch baking dish
Ingredients
- 2 Tbsp. olive oil
- 1 white onion diced
- 2 cloves garlic diced
- 10 oz. can Rotel mild diced tomatoes and green chilies
- 2 cans diced green chilies (4 ounces each)
- 1 tsp. salt
- 1 tsp. black pepper
- 8 oz. cream cheese
- 2 cups cooked chicken shredded or cubed
- 2 cups heavy cream
- 2 tsp. chicken bouillon paste or 2 bouillon cubes
- 12 tortillas (corn or flour)
- 4 cups shredded Monterey Jack cheese
Instructions
- Preheat your oven to 350°F and grease a 9x13 inch baking dish.
- In a medium skillet over medium heat, warm the olive oil. Add diced onions and garlic, cooking until soft and fragrant, about 5 minutes.
- Stir in the can of Rotel tomatoes and both cans of diced green chilies. Add shredded or cubed chicken, seasoning with salt and pepper. Stir to combine.
- Add cream cheese in chunks and stir until melted and creamy. Allow to simmer gently for about 10 minutes.
- In a separate saucepan, heat the heavy cream and whisk in the chicken bouillon until dissolved.
- Dip each tortilla briefly into the warm cream to soften it. Spoon a generous amount of the chicken mixture onto each tortilla, sprinkle with cheese, and roll tightly.
- Place filled tortillas seam-side down in the baking dish. Repeat until all tortillas are filled.
- Sprinkle remaining cheese on top and pour any leftover cream over the enchiladas.
- Bake uncovered for 30 minutes until cheese is melted and bubbly.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.