Description
This flavorful Cheesy Chicken Enchiladas recipe features tender shredded chicken blended with aromatic spices, wrapped in warm flour tortillas, and smothered in a rich, creamy sauce made with sour cream and heavy cream. Baked to perfection with melted cheddar and Monterey Jack cheeses, these enchiladas offer a comforting and satisfying meal perfect for any occasion.
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
Cheese and Tortillas
- 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
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, about 3-4 minutes. Stir in the shredded chicken, cumin, chili powder, salt, and pepper, cooking for an additional 2-3 minutes to thoroughly combine the flavors and warm the chicken through.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lay each flour tortilla flat and spoon a portion of the chicken mixture into the center. Sprinkle a generous amount of shredded cheddar and Monterey Jack cheese over the filling. Roll the tortillas up tightly and place them seam-side down in a greased baking dish to prevent unrolling during baking.
- Make the Creamy Sauce: In a saucepan, combine 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 to prevent burning, until the sauce thickens and becomes smooth, approximately 5-7 minutes.
- Bake the Enchiladas: Pour the creamy sauce evenly over the assembled enchiladas, ensuring each one is well covered. Sprinkle any remaining shredded cheese on top to create a golden cheese crust. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Serve: Remove the enchiladas from the oven and let them cool slightly. Spoon salsa over each enchilada and garnish with fresh cilantro if desired. Serve immediately and enjoy the rich, cheesy, and creamy flavors.
Notes
- You can substitute chicken breast with rotisserie chicken for a quicker option.
- For a spicier version, increase the cayenne pepper or add chopped jalapeños to the filling.
- Flour tortillas can be swapped with corn tortillas for a gluten-free alternative, but ensure they are pliable to roll easily.
- Use low-fat sour cream and heavy cream to reduce calories, though the sauce may be less rich.
- Leftover enchiladas can be refrigerated and reheated in the oven to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
