Description
These Cheesy Chicken Enchiladas are a delightful combination of tender shredded chicken and gooey cheeses, all smothered in a rich, creamy sauce. Perfect for a comforting weeknight dinner, they are sure to please the entire family!
Ingredients
Scale
For the Chicken Enchiladas:
- 2 cups cooked chicken breast, shredded
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion, chopped
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
For the 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
For Garnish:
- 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.
- Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes to combine the flavors.
- Assemble the Enchiladas:
- Preheat the oven to 375°F (190°C).
- Lay each flour tortilla flat and spoon some of the chicken mixture into the center.
- Add a generous amount of shredded cheddar and Monterey Jack cheese.
- Roll the tortillas up and place them seam-side down in a greased baking dish.
- Make 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.
- Heat over medium heat, stirring constantly until the sauce thickens, about 5-7 minutes.
- Bake the Enchiladas:
- Pour the creamy sauce evenly over the enchiladas.
- Top with any remaining shredded cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve:
- Once baked, top each enchilada with a spoonful of salsa and garnish with fresh cilantro if desired. Serve hot and enjoy the creamy, cheesy goodness!
Notes
- For a quicker option, use rotisserie chicken.
- Adjust the spice level by varying the amount of cayenne pepper.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg