Cheesy Chicken Enchiladas with Creamy Sauce Recipe

Introduction

These Cheesy Chicken Enchiladas with Creamy Sauce are a comforting and flavorful meal that combines tender shredded chicken, melted cheese, and a rich, spiced cream sauce. Perfect for a family dinner or casual gathering, this recipe is easy to prepare and always a crowd-pleaser.

Ingredients

• 2 cups cooked chicken breast, shredded
• 8 flour tortillas (or corn tortillas)
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 small onion, chopped
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 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)
• 1/2 cup salsa (for garnish)
• Fresh cilantro (for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Step 2: In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Step 3: Stir in the shredded chicken, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes, mixing well to combine.
4. Step 4: Lay out the tortillas flat. Spoon the chicken mixture down the center of each tortilla, then sprinkle with both cheddar and Monterey Jack cheese. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
5. Step 5: In a saucepan, combine sour cream, heavy cream, and chicken broth. Whisk over medium heat until smooth. Add garlic powder, smoked paprika, cayenne pepper (if using), and salt. Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
6. Step 6: Pour the creamy sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.
7. Step 7: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown.
8. Step 8: Allow the enchiladas to rest for 5 minutes before serving. Garnish with salsa and fresh cilantro.

Tips & Variations

• For a spicier kick, add diced jalapeños to the chicken mixture or extra cayenne in the sauce.
• Use corn tortillas for a gluten-free option, but warm them first to prevent cracking when rolling.
• Swap chicken broth for vegetable broth to make the sauce vegetarian-friendly and use sautéed vegetables instead of chicken.
• Leftovers can be topped with avocado slices or a squeeze of lime for added freshness.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a covered baking dish and warm in a 350°F (175°C) oven for 15-20 minutes until heated through, or microwave individual portions until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, shredded rotisserie chicken works perfectly and saves time while still providing great flavor.

Can these enchiladas be made ahead of time?

Absolutely. Assemble the enchiladas and prepare the sauce, then refrigerate covered for up to 24 hours before baking. Add a few extra minutes to the baking time if baking directly from the fridge.

Cheesy Chicken Enchiladas with Creamy Sauce Recipe

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★★★★★

4.9 from 123 reviews

• Author: Rafael
• Total Time: 45 minutes
• Yield: 8 servings 1x

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Description

Cheesy Chicken Enchiladas with Creamy Sauce are a flavorful and comforting Mexican-inspired dish featuring tender shredded chicken wrapped in soft tortillas, smothered with a rich and creamy sauce, and baked to golden, cheesy perfection. This recipe balances savory spices with creamy textures, making it an irresistible meal for any occasion.

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Ingredients

Scale 1x2x3x

For the Enchiladas

• 2 cups cooked chicken breast, shredded
• 8 flour tortillas (or corn tortillas)
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 small onion, chopped
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp 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 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional)
• Salt to taste

Garnishes

• 1/2 cup salsa
• Fresh cilantro

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Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
2. Sauté Onion: Heat olive oil in a skillet over medium heat and sauté the chopped onion until translucent, about 3 to 4 minutes.
3. Cook Chicken Mixture: Add the shredded chicken to the skillet along with cumin, chili powder, salt, and pepper. Stir well and cook for 2 to 3 minutes to allow the flavors to combine.
4. Assemble Enchiladas: Lay out each tortilla flat. Spoon the chicken mixture evenly down the center of each tortilla, then sprinkle with cheddar and Monterey Jack cheeses. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
5. Make Creamy Sauce: In a saucepan over medium heat, whisk together sour cream, heavy cream, and chicken broth. Add garlic powder, smoked paprika, cayenne pepper, and salt. Cook for 5 to 7 minutes, whisking frequently, until the sauce thickens slightly.
6. Pour Sauce and Add Cheese: Pour the creamy sauce evenly over the rolled tortillas in the baking dish. Sprinkle any remaining shredded cheese on top.
7. Bake Enchiladas: Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and golden brown.
8. Rest and Garnish: Let the enchiladas rest for 5 minutes after baking. Garnish with salsa and fresh cilantro before serving for a burst of freshness and added flavor.

Notes

• Use flour tortillas for a softer texture or corn tortillas for a more traditional flavor.
• Adjust the cayenne pepper quantity or omit it to control the heat level.
• For a lighter option, substitute sour cream with Greek yogurt and use reduced-fat cheese.
• Chicken can be pre-cooked using any preferred method such as boiling, baking, or rotisserie for convenience.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Keywords: cheesy chicken enchiladas, creamy sauce, Mexican casserole, baked enchiladas, comfort food, shredded chicken recipes