Creamy Chicken Enchiladas are just what the doctor ordered when you want something baked, cheesy, and loaded with chicken! Easy meal prep!
Creamy Chicken Enchiladas Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 16 ounces salsa verde
- 1 cup chicken broth
- 1 cup half-and-half
- 1 cup sour cream
- ¼ cup green chiles, drained
- ¼ cup cilantro finely chopped, divided
- 8 tortillas, we love to use almond flour tortillas for this recipe
- 1½ cups shredded Monterey jack cheese
How to Make Enchiladas Suizas (Creamy Chicken Enchiladas)
You might be a little intimidated by making enchiladas, but it's not tricky. It just involves some cooking, rolling, and baking! And then once you do, you've got a casserole dish full of creamy chicken enchiladas with just enough heat to them. So good.
Start by putting the chicken, onion, and garlic in the slow cooker. Then add the jar of salsa verde, which adds a bit of heat but also a bit of sweetness. That'll slow cook for 4 to 6 hours. While that's going on, assemble the sauce. In a small saucepan combine the chicken broth, sour cream, half and half and green chiles. Whisk together and let it simmer until it thickens slightly. Then you pour some in each meal prep container, fry up your tortillas, and then fill them with the chicken mix when it's ready. (After shredding the chicken, of course). Top it with cheese, because everything is better with cheese.
How to Store and Serve Creamy Chicken Enchiladas
These are portioned into meal prep containers and will keep for 4 to 5 days in the fridge as long as it's well sealed. Reheat in the microwave or in the oven if desired (around 350 F should do it). You can also freeze the chicken pretty easily, too, or the whole assembled dish. Reheat it in a covered dish at 350 for half an hour or so.
In terms of serving, enchiladas are always great with rice, whether that's brown, white or cauliflower rice. A green salad would complement this well, too.
Pro tip: Serve with tortilla chips for sopping up any of that extra sauce!
Substitutions and Alterations
Make this dish your own! Use chicken thighs instead of chicken breasts.
Swap out thinned Greek yogurt (plain) or regular plain yogurt for the sour cream.
Use corn tortillas, keto tortillas, or almond flour tortillas.
Swap out the Monterey jack cheese for cheddar cheese, or use one of those bagged Mexican blends instead. All would be tasty!
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Equipment
- 1 slow cooker
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 medium onion finely sliced
- 3 cloves garlic minced
- 16 ounces salsa verde
- 1 cup chicken broth
- 1 cup half-and-half
- 1 cup sour cream
- ¼ cup green chiles drained
- ¼ cup cilantro finely chopped, divided
- 8 flour tortillas
- 1 ½ cups shredded Monterey jack cheese
Instructions
- Place chicken, onions, and garlic in your slow cooker
- Pour over the salsa verde and cover. Cook on low 4-6 hours or high 2-3 hours
- When the chicken reaches an internal temperature of 165F and is cooked through, shred with two forks.
- Combine chicken broth, half-and-half, sour cream, green chilies, and 2 tablespoons cilantro together in a saucepan over medium heat. Season with salt and pepper to taste. Pour a spoonful of the cream sauce into each meal prep container.
- Lightly fry the tortillas (optional) and assemble them in the meal prep containers by placing 2 tablespoons of cheese in the center of each tortilla and top with ⅓ cup shredded chicken mixture. Fold the tortilla over the filling and roll to close.
