Cheesy Chicken Enchiladas with Creamy Sauce Recipe
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4.8 from 15 reviews
Delicious Cheesy Chicken Enchiladas with a rich and creamy sauce, baked to golden perfection and garnished with fresh salsa and cilantro, perfect for a comforting dinner.
Total Time:50 minutes
Yield:8 servings
Ingredients
Filling
2 cups cooked chicken breast, shredded
1 small onion, chopped
1 tbsp olive oil
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
8 flour tortillas (or corn tortillas)
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Creamy Sauce
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 Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prepare for baking the enchiladas.
Sauté Onion: In a skillet over medium heat, heat the olive oil and sauté the chopped onion until translucent, about 3 to 4 minutes, enhancing the flavor base.
Cook Chicken Mixture: Add the shredded chicken to the skillet along with cumin, chili powder, salt, and pepper. Cook while stirring for 2 to 3 minutes to blend the spices thoroughly.
Assemble Enchiladas: Lay the tortillas flat and spoon the chicken mixture down the center of each. Sprinkle with shredded cheddar and Monterey Jack cheese, then roll each tortilla tightly and place seam-side down in the prepared baking dish.
Prepare Creamy Sauce: In a saucepan over medium heat, whisk together sour cream, heavy cream, and chicken broth. Add garlic powder, smoked paprika, cayenne pepper, and salt. Cook for 5 to 7 minutes until the sauce thickens slightly.
Pour Sauce and Bake: Pour the creamy sauce evenly over the rolled tortillas and sprinkle the remaining cheese on top. Bake in the preheated oven for 25 minutes until the cheese is melted and golden.
Rest and Garnish: Let the enchiladas rest for 5 minutes after baking. Garnish with salsa and fresh cilantro before serving for a fresh, vibrant finish.
Notes
Use corn tortillas for a gluten-free option.
Adjust cayenne pepper according to preferred spice level or omit for mild flavor.
Leftover enchiladas can be refrigerated for up to 3 days and reheated in the oven.
Substitute sour cream with Greek yogurt for a tangier, lower-fat sauce.
If you prefer a crispier top, broil for 2 minutes after baking but watch carefully to prevent burning.
