Description
These Cheesy Chicken Enchiladas with Creamy Sauce offer a comforting and flavorful meal that’s perfect for family dinners. Tender shredded chicken seasoned with cumin and chili powder is wrapped in soft tortillas, smothered in a rich, creamy sauce made from sour cream, heavy cream, and chicken broth, then baked to bubbly perfection with melted cheddar and Monterey Jack cheeses. Garnished with fresh salsa and cilantro, this dish combines classic Tex-Mex flavors with a creamy twist for an easy and satisfying dinner.
Ingredients
Scale
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
Tortillas and Cheese
- 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)
Garnish
- 1/2 cup salsa
- Fresh cilantro
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Sauté Onions: In a skillet over medium heat, heat the olive oil and sauté the chopped onion until translucent, about 3-4 minutes, to bring out its sweetness and soften it.
- Cook Chicken Mixture: Add the shredded chicken to the skillet along with cumin, chili powder, salt, and pepper. Cook for 2-3 minutes, stirring well to evenly combine the spices and heat the chicken through.
- Assemble Enchiladas: Lay the tortillas flat on a clean surface. Spoon the chicken mixture down the center of each tortilla, then sprinkle with a mix of cheddar and Monterey Jack cheeses. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish.
- Prepare Creamy Sauce: In a saucepan over medium heat, whisk together the sour cream, heavy cream, and chicken broth. Add the garlic powder, smoked paprika, cayenne pepper (if using), and a pinch of salt. Cook, whisking frequently, for 5-7 minutes until the sauce thickens slightly.
- Top Enchiladas: Pour the creamy sauce evenly over the rolled tortillas in the baking dish. Sprinkle the remaining cheese on top to create a melty, golden crust.
- Bake: Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
- Rest and Garnish: Remove the dish from the oven and let the enchiladas rest for 5 minutes. Garnish with salsa and fresh cilantro before serving to add freshness and a burst of flavor.
Notes
- You can substitute flour tortillas with corn tortillas for a gluten-free option.
- Adjust the cayenne pepper amount to control the spiciness of the dish.
- Leftover enchiladas can be stored in the refrigerator for up to 3 days and reheated in the oven.
- For a lighter version, use reduced-fat sour cream and cheese.
- If you prefer a spicier sauce, add chopped jalapeños or hot sauce to the creamy sauce mixture.
