Description
Delight in creamy chicken enchiladas with white sauce, a comforting dish that brings family and friends together for any occasion.
Ingredients
Scale
- 3–4 boneless skinless chicken breasts
- 4 cloves fresh garlic
- 8 flour tortillas
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- Cook chicken in boiling salted water for 15-20 minutes until fully cooked, then shred while warm.
- In a skillet, melt butter over medium heat. Sauté minced garlic until fragrant, then whisk in flour to create a roux.
- Gradually add heavy cream and chicken broth, stirring until thickened. Mix in lime juice, cumin, and chili powder.
- Spread some sauce on the bottom of the baking dish. Fill each tortilla with shredded chicken, roll tightly, and place seam-side down in the dish.
- Pour remaining sauce over the enchiladas and top with shredded cheese.
- Cover with foil and bake for 20 minutes; remove foil and bake an additional 10 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg