Description
Tender shredded chicken, gooey melted cheese, and a luxurious creamy sauce come together in these Cheesy Chicken Enchiladas with Creamy Sauce. A 45-minute, family-friendly comfort food favorite that tastes like restaurant-quality Mexican cuisine.
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
- 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)
- 1/2 cup salsa (for garnish)
- Fresh cilantro (for garnish)
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a skillet, heat olive oil over medium heat. Sauté onion until translucent (3-4 minutes).
3. Add shredded chicken, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes, stirring well.
4. Lay tortillas flat, spoon chicken mixture down the center, sprinkle with cheddar and Monterey Jack, then roll tightly. Place seam-side down in the baking dish.
5. In a saucepan, combine sour cream, heavy cream, and chicken broth. Whisk over medium heat. Add garlic powder, smoked paprika, cayenne, and salt. Cook 5-7 minutes until thickened.
6. Pour sauce evenly over rolled tortillas, sprinkle remaining cheese on top.
7. Bake 20-25 minutes until cheese is melted and golden.
8. Let rest 5 minutes. Garnish with salsa and fresh cilantro before serving.
Notes
Warm tortillas before rolling to prevent tearing. Use rotisserie chicken for convenience. Keep sauce over medium-low heat to avoid separation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 485
- Sugar: 3g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg