Cheesy Chicken Enchiladas with Creamy Sauce Recipe
Delicious Cheesy Chicken Enchiladas baked with a creamy, flavorful sauce, tender shredded chicken, and a blend of cheddar and Monterey Jack cheeses, perfect for a comforting dinner.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
Chicken 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
Enchiladas
- 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 the oven to 375°F (190°C) and grease a 9×13-inch baking dish to prepare for baking the enchiladas.
- Sauté Onion, Heat olive oil in a skillet over medium heat and sauté the chopped onion until translucent, about 3-4 minutes.
- Cook Chicken Mixture, Add shredded chicken to the skillet along with cumin, chili powder, salt, and pepper. Cook for 2-3 minutes, stirring well to combine flavors.
- Assemble Enchiladas, Lay tortillas flat and spoon the chicken mixture down the center of each. Sprinkle with cheddar and Monterey Jack cheeses, then roll tortillas 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 5-7 minutes until sauce thickens slightly.
- Top Enchiladas, Pour the creamy sauce evenly over the rolled tortillas in the baking dish, then sprinkle the remaining cheese on top for a cheesy finish.
- Bake Enchiladas, Bake in the preheated oven for 25 minutes until the cheese 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 for added flavor and freshness.
Notes
- For a spicier dish, increase the cayenne pepper or add chopped jalapeños to the filling.
- Use corn tortillas for a gluten-free option, ensuring they are soft to prevent cracking when rolling.
- Sour cream in the sauce provides tanginess; Greek yogurt can be substituted for a lighter version.
- Leftover enchiladas can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make ahead, assemble enchiladas and refrigerate without sauce, then add sauce before baking.
