Creamy White Chicken Enchiladas
A comforting dish of tender chicken enveloped in a luscious cream sauce, perfect for a cozy dinner.
Ingredients
Main Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp unsalted butter
- 6 cloves garlic, minced
- 1/2 cup low sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 2 tbsp chopped fresh parsley for garnish
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken thighs with salt, black pepper, and garlic powder. Sear the chicken until golden brown on both sides.
- Remove the chicken from the skillet and set aside.
- In the same skillet, melt the unsalted butter and add the minced garlic. Sauté until fragrant, about one minute.
- Pour in the chicken broth and scrape any browned bits from the bottom of the skillet.
- Let the broth simmer for a couple of minutes.
- Gradually stir in the heavy cream and allow it to come to a gentle simmer.
- Add the grated parmesan cheese and mix until fully melted into the sauce.
- Return the seared chicken to the skillet, covering it with the sauce. Let it simmer until the chicken is cooked through.
- Garnish with fresh parsley before serving.
Notes
Sear the chicken well for maximum flavor. Use freshly grated parmesan for the best melt.