Alfrado Chicken Enchiladas
Creamy, cheesy, and irresistibly satisfying, these Alfredo Chicken Enchiladas are a delightful twist on a Mexican classic with an Italian-inspired flair. Featuring tender shredded chicken wrapped in soft flour tortillas, all smothered in a rich homemade Alfredo sauce made with garlic, Parmesan cheese, and heavy cream, this dish is indulgence at its finest. Topped with a generous layer of melty mozzarella and baked to golden perfection, these enchiladas are perfect for a comforting family dinner or entertaining guests. Garnish with a sprinkle of fresh parsley for a pop of color, and serve with your favorite side salad or garlic bread to complete the meal. Ready in just 45 minutes, this recipe is an easy, crowd-pleasing fusion that's sure to become a household favorite. Keywords: Alfredo chicken enchiladas, creamy enchiladas, chicken dinner recipes, baked enchiladas recipe, fusion cuisine.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 8 Flour tortillas (8-inch)
- 2 tablespoons Butter
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 cup Mozzarella cheese, shredded
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 30 seconds.
Stir in the flour and cook for 1 minute, stirring constantly to form a roux.
Slowly whisk in the chicken broth and heavy cream, making sure to remove any lumps. Cook for 3–4 minutes, stirring constantly, until the sauce thickens.
Remove the sauce from the heat and stir in the Parmesan cheese. Season with salt and black pepper to taste. Set aside.
Spread 1/3 cup of the Alfredo sauce evenly over the bottom of a 9x13-inch baking dish.
In a large bowl, combine the shredded chicken with 1/2 cup of the prepared Alfredo sauce.
Spoon a scoop of the chicken mixture onto the center of each flour tortilla, then roll it up tightly and place seam-side down in the prepared baking dish.
Pour the remaining Alfredo sauce evenly over the rolled tortillas.
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas rest for 5 minutes. Optionally, garnish with chopped parsley before serving.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.2 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 336 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
