Description
Cheesy Chicken Enchiladas with Creamy Sauce are a delicious take on classic enchiladas, combining tender chicken, melty cheese, and a rich, spiced sauce. Each enchilada is rolled in a soft flour tortilla, filled with seasoned chicken and a blend of cheddar and Monterey Jack cheese, then topped with a creamy sauce that’s seasoned to perfection with garlic, smoked paprika, and a hint of cayenne. Baked to golden perfection, these enchiladas are served with a garnish of fresh salsa and cilantro for a vibrant pop of color and flavor.
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 over medium heat, add the olive oil and chopped onion, cooking until softened. Add the shredded chicken, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld.
- Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lay each flour tortilla flat, spooning some of the chicken mixture into the center. Add a generous amount of shredded cheddar and Monterey Jack cheese. Roll each tortilla and place seam-side down in a greased baking dish.
- Make the Creamy Sauce: In a saucepan over medium heat, combine the sour cream, heavy cream, chicken broth, garlic powder, smoked paprika, cayenne pepper (if using), and a pinch of salt. Stir continuously until the sauce thickens, about 5-7 minutes.
- Bake the Enchiladas: Pour the creamy sauce evenly over the rolled tortillas in the baking dish. Sprinkle any remaining cheese over the top. Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Serve: Top each enchilada with a spoonful of salsa and garnish with fresh cilantro if desired. Serve hot and enjoy!
Notes
- Add More Heat: For spicier enchiladas, increase the cayenne pepper or add chopped jalapeños to the chicken filling.
- Customize the Cheese: Feel free to use other cheese varieties, like Colby Jack or pepper jack, for added flavor.
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes