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Cheesy Chicken Enchiladas with Creamy Sauce

Cheesy Chicken Enchiladas with Creamy Sauce

Susan
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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

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.