Description
Delicious and comforting Cheesy Chicken Enchiladas with a rich, creamy sauce. These enchiladas are filled with seasoned shredded chicken and a blend of cheddar and Monterey Jack cheese, then baked until bubbly and golden. Topped with salsa and fresh cilantro, this recipe is perfect for a satisfying family meal.
Ingredients
Scale
Chicken Filling
- 2 cups cooked chicken breast, shredded
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 flour 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 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt to taste
Toppings
- 1/2 cup salsa
- Fresh cilantro (optional)
Instructions
- Prepare the Chicken Filling: In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened.
- Season the Chicken: Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors.
- Preheat Oven: Preheat the oven to 375°F (190°C).
- Assemble Enchiladas: Lay each flour tortilla flat and spoon some of the chicken mixture into the center.
- Add Cheese: Add a generous amount of shredded cheddar and Monterey Jack cheese on top of the chicken mixture.
- Roll Tortillas: Roll the tortillas up tightly and place them seam-side down in a greased baking dish.
- Prepare the Creamy Sauce: In a saucepan, combine the sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, cayenne pepper (if using), and a pinch of salt.
- Thicken Sauce: Heat the sauce over medium heat, stirring constantly until it thickens, about 5-7 minutes.
- Pour Sauce Over Enchiladas: Pour the creamy sauce evenly over the enchiladas in the baking dish.
- Add Remaining Cheese: Sprinkle any remaining shredded cheese over the top.
- Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from oven and top each enchilada with a spoonful of salsa and garnish with fresh cilantro if desired. Serve hot and enjoy!
Notes
- For a spicier dish, increase the cayenne pepper or add diced jalapeños to the filling.
- You can substitute flour tortillas with corn tortillas if preferred.
- Use cooked rotisserie chicken for convenience.
- The creamy sauce can be made ahead and reheated before pouring over enchiladas.
- Leftovers can be refrigerated and reheated in the oven or microwave.
