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.
Ingredients
Scale
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
Instructions
- 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.
- Sauté Onion: Heat olive oil in a skillet over medium heat and sauté the chopped onion until translucent, about 3 to 4 minutes.
- 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.
- 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.
- 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.
- 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.
- Bake Enchiladas: Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and golden brown.
- 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
