Description
These Cheesy Chicken Enchiladas with Creamy Sauce are a delicious and comforting family-friendly meal, featuring tender shredded chicken wrapped in soft tortillas, smothered with a rich and flavorful creamy sauce, and baked to golden cheesy perfection. Ideal for a cozy weeknight dinner, this easy recipe combines savory spices with gooey cheese, making it a guaranteed crowd-pleaser.
Ingredients
Scale
Filling Ingredients
- 2 cups cooked chicken breast, shredded
- 8 flour tortillas (or corn tortillas)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, chopped
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Creamy Sauce Ingredients
- 1 cup sour cream
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt to taste
Garnish
- 1/2 cup salsa
- Fresh cilantro
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
- Sauté onions: In a skillet over medium heat, warm the olive oil and sauté the chopped onions until they become translucent, about 3 to 4 minutes.
- Cook chicken mixture: Add the shredded chicken, cumin, chili powder, salt, and pepper to the skillet. Stir and cook for 2 to 3 minutes until warmed through and well combined with the spices.
- Assemble enchiladas: Lay the tortillas flat on a surface. Spoon the chicken mixture down the center of each tortilla, then sprinkle with some shredded cheddar and Monterey Jack cheese. Roll each tortilla tightly and place seam-side down into the prepared baking dish.
- Make creamy sauce: In a saucepan over medium heat, whisk together sour cream, heavy cream, and chicken broth. Add garlic powder, smoked paprika, cayenne pepper (if using), and salt. Cook the sauce for 5 to 7 minutes until it thickens slightly, stirring frequently to avoid sticking.
- Top enchiladas with sauce and cheese: Pour the creamy sauce evenly over the rolled enchiladas in the baking dish. Sprinkle the remaining shredded cheese on top.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese on top is melted and golden brown.
- Rest and garnish: Let the enchiladas rest for 5 minutes after baking. Garnish with salsa and fresh cilantro before serving to add freshness and flavor.
Notes
- You can substitute flour tortillas with corn tortillas for a gluten-free option.
- Adjust the cayenne pepper to control the heat level—omit if you prefer a milder dish.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- For extra moisture, you can add a little more chicken broth or cream to the sauce while cooking.
